Luca Rigazzi

A lovely traditional trattoria in the center of Cervere with a Piedmontese menu. The standout dish is definitely the fried mushrooms, a beautiful variety with very large pieces. The sliced steak, served on a hot griddle to keep it warm, is also delicious.

+2

MatteP

This restaurant is worth the trip! All the dishes blew me away: from the Bra sausage to the stone-cooked tagliata, not to mention the Fassona tartare. The first courses were the icing on the cake! All the waiters were knowledgeable and helpful. The location is very comfortable and informal. Compliments to the entire staff, especially the chef! Highly recommended!!

+5

Giulio Ghirardo

One of the best places to taste Piedmontese cuisine. We have been to this place many times over the years and never disappointed. Familiar feeling and very tasty dishes. Fantastic wine list. This is our place to disconnect and enjoy food and company.

Gio Zampa

A must try if you are in the Langhe area. Lovely restaurant with a family atmosphere, very courteous staff and always available, especially when choosing dishes and pairing wines. The cuisine is typical Piedmontese, in fact you can try the snails and frogs cooked in various ways, many types of pasta typical of the place and the famous Bra sausage or dishes with the leek of Cervere. The osteria also has a wide range of locally produced wines and cheeses. At the end of the meal you must absolutely try the bitters distilled by the owner by hand. Lovely place.

Laura Bottino

A wonderful experience of typical langarian food.. Winery excellent. Also good price. Definitely worthy...

michele rossi

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Riccardo Minelli

Great food and friendly staff, thank you for a fantastic meal. The tagliata was exceptional as was the sausage from Bra.

Domenica Brizio

imo

Un sabato sera ho deciso di provare questo ristorante con un amico, ne avevo sentito parlare bene da persone che conosco, devo dire che la cucina è ottima, non scontata, la materia prima eccellente, …

Porro cervere sei meraviglioso, dolce al palato ed all olfatto profumoso. Ed è quando da Massimo e Gabriele cucinato con maestria che questo ortaggio diventa poesia. E allora non temete, sia a pranzo…

Sono stato a fine Ottobre 2025 in questa Osteria per un pranzo di lavoro. Personale molto cortese e cibo ottimo, consiglio vivamente la Salsiccia cruda e il budino Castagne e Cachi (purtroppo disponi…

Remo Bertello

For some time, despite good intentions, the opportunity to return to the historic Cervere osteria had been elusive. It was one of the first innovative osterias, maintaining the classic style of wooden tables and the menu read by voice or on a blackboard, while also taking the wine list to a new level: labels, producers, and cru vintages. These knowledgeable young people, full of enthusiasm, eager to grow and share experiences, firmly uphold the tradition, quality local ingredients, recipes, and seasonality. After so many springs, the restaurant has retained its history, quality, tradition, the pleasure of surprise, and market cuisine. In a few days, the leek festival will arrive, which has found its ideal home in Cervere, and tonight the chef had a preview on the menu with a delicate flan based on the delicious local vegetable. The menu also included snails and frogs as per tradition, but nature, which has provided a fantastic harvest of prized porcini mushrooms in the nearby mountains of our valleys, could not fail to find a place on the menu, to the delight of enthusiasts. And here the precious and rare uniqueness of true osterias emerges. The kind lady who welcomed us with a smile pointed out the sign offering the seasonal delicacy of mushrooms that some enthusiastic and lucky hunter had procured for the chef. A salad of raw porcini mushrooms, raw meat with grated porcini mushrooms, tagliatelle with mushrooms, and fried porcini mushrooms. It was impossible to resist, and all our first choices (gnocchi with Castelmagno cheese, snails Parisian-style) were immediately abandoned in favor of the flavorful porcini mushrooms from our mountains. Sipping a fantastic Nebbiolo Valmaggiore from our friend Grimaldi with friends from Carignano Sesia, we shared chopped raw meat with porcini mushrooms, tajarin with porcini mushrooms, fried porcini mushrooms, and snails Parisian-style, followed by stuffed peaches with ice cream and, for those with a sweet tooth, a fantastic plate of quality cheeses with cugna' and honey. A good coffee and a house liqueur capped off a wonderful experience at this authentic and historic osteria. I was delighted to find the atmosphere and quality of the cuisine intact. The welcome was genuine, friendly, professional, and always smiling, even though we arrived at 9:00 PM. The price wasn't cheap (€55 per person), but it was fair for the quality of the ingredients, the balanced and flavorful dishes, the ambiance and service, and the perfect wine list featuring the best local labels and more. Highly recommended. We'll be back soon to enjoy leek dishes and snails.

+1

Marco Demichelis

All the dishes were based on leek, I expected something more tasteable, in general was quite good. To notice that in the room where we were the temperature was too cold, there was a pellet heater , but was not enough to keep a comfortable air