The story
Nestled in the Asti hills, Le Cattedrali Relais by LAQUA Collection is a Michelin-starred destination where Chef Gianluca Renzi marries his Campanian roots with Piedmontese tradition. The result is a tasting menu that feels both grounded and surprising, built around local ingredients and an open-kitchen intimacy.
Reviewer Francesco Zini called it “one of the best meals I’ve had in a long time,” praising a “crescendo of flavor” from the playful bread service to the sublime pigeon and sweetbread standouts like *Agnolotti del Plin con Gallina Bionda di Saluzzo e Blu di Capra*. With a la carte options and an elegant, romantic setting, this is a restaurant that makes a strong case for a detour to Piedmont.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 25 dish mentions say about the food
Reviewers consistently praise the truffle pasta as the standout dish, with an overall vibe of elegant, rustic indulgence that feels both refined and comforting.
“The dessert is very fresh.”
What creators say
2 creators have covered Le Cattedrali Relais by LAQUA Collection. Most active: Francesco Zini
Le Cattedrali is a Michelin-starred restaurant in Piedmont by Chef Gianluca Renzi, offering a tasting menu and à la carte options that highlight local ingredients and the chef's Roman and Piedmontese influences.
Dishes mentioned
- Amuse-bouche
- Focaccia
Ricciola
This amberjack is left natural, absolute valorization of the quality of the raw ingredient.
Tono rosso con gelatina di cacciucco e spuma alla bagn cauda
This dish seems simple but has a very complete and balanced flavor. It's one of the chef's signatures.
Seppia alla griglia e fritta
The grilled and fried cuttlefish gives a great texture. The sea urchin and almond cream gives it a nice length and sea flavor.
- Francesco ZiniLoved
Provo il NUOVO ristorante STELLATO di CANNAVACCIUOLO · @ 0:09
An exceptional one-Michelin-star dining experience at Relais Le Cattedrali in Asti, where Chef Gianluca Renzi delivers a creative, ingredient-driven tasting menu that blends his Campanian roots with Piedmontese tradition — every dish was a crescendo of flavor, from the playful bread service to the sublime pigeon and sweetbread, making it one of the best meals I've had in a long time.
Dishes mentioned
Gnocco Fritto con Crema di Fungo Fermentato e Lardo di Luiset
This is a one-shot bite: a warm fried gnocco filled with fermented mushroom cream and lardo. It's a single mouthful that tingles in your mouth — really well executed.
Cannolo di Carota con Cacao e Coda alla Vaccinara
A small cannolo made with carrot and cocoa pastry, wrapped around a classic Roman recipe — coda alla vaccinara with pecorino. It's a bit difficult to eat in one bite, but the flavor is pure stewed oxtail. Delicious.
Mini Tacos di Cavolo Nero con Tartare di Fassona e Crema di Soia
A soft black cabbage taco filled with Fassona tartare and a soy cream. The cabbage aroma is very strong but in the taste it almost disappears, leaving room for the meat. A great start.
Insalata Russa Autunnale con Zucca e Cavolo
An autumn version of Russian salad with pumpkin and crispy cabbage, completed with a fermented carrot extract. There's a lot of butter — I can taste it — and the carrot is really highlighted. A nice vegetable contrast, engaging.
Ricciola Marinata con Estratto di Lattuga Romana e Gelato alle Erbe Spontanee
The amberjack is left natural, simply marinated with salt and oil, and finished with a romaine lettuce extract and a gelato made from wild herbs from their botanical garden. The fish persists among the vegetables, releasing its taste at the end of chewing. The herb and vegetable game gives a lot of length on the palate. The amberjack itself is incredible — probably ventresca quality.
