The story
In the heart of Monforte d’Alba, Lostu is a bright, spacious Piedmontese osteria run by Michelin-starred chef Pasquale Laera. As Franchino Er Criminale observes, the restaurant offers “high-quality ingredients” and thoughtful execution, with stunning views that frame the Langhe landscape. Dishes like grissini with black butter and Maldon salt sit alongside classics such as vitello tonnato and tajarin al ragù—each plate elevating tradition without losing its soul.
The team at *Cosa mangiamo oggi?* praises Laera’s ability to blend tradition with a modern touch, making every bite as inviting as the surrounding hills. From Alta Langa sparkling wine to a rich Bonet scuro, the menu dives deep into local flavors while keeping things fresh and precise. Lostu is the kind of place where a starred chef’s hand is felt, but the atmosphere remains warmly unpretentious.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 23 dish mentions say about the food
Lostu’s Capunet earns unanimous praise as a soulful, rustic triumph, with reviewers celebrating the restaurant’s warm, unpretentious charm and deeply satisfying home-style cooking.
“This is a classic Piedmontese capunet with cabbage leaves and minced meat inside. I've tried many capunet in the last year, and almost none impressed me. This one is good — the meat is minced, probably mixed and a bit fattier, and it's the most aromatic capunet I've ever tasted. The cabbage is cooked just right, still a bit crunchy inside. But honestly, it's nothing wow for me. It's good, but I'm not passionate about cabbage rolls with minced meat. It's a bit overrated in my opinion.”
What creators say
2 creators have covered Lostu. Most active: Franchino Er Criminale, Cosa mangiamo oggi?
Lostu is a Piedmontese osteria in Monforte d'Alba, run by a Michelin-starred chef, offering traditional dishes with high-quality ingredients in a spacious and bright setting.
Dishes mentioned
Tajarin al ragù
These tagliarini al ragù are incredible. The egg pasta is perfect, and the ragù is rich with irregular pieces of meat. They brought us Parmesan to add on top. This is top three tagliarini al ragù I've ever had — maybe even the best. The ragù requires so much time and technique, and you can taste the study behind it. It's way better than many others I've tried, including some famous ones. If you come here, order this with your eyes closed. Absolutely amazing.
Lingua con erba cipollina
I'm a huge fan of tongue, and this one is sliced thin and fresh. It's served with a green sauce that's generous and well-balanced. The tongue itself is delicate, and the chives add a nice touch. I really like it.
Alice con la giardiniera
The giardiniera is nice and crunchy, especially the green beans. It's homemade and well-balanced with vinegar that doesn't overpower. Really good.
Insalata russa
This is unusual compared to the Russian salad we usually eat. I think there's a tonnato sauce in it — I can see little fillets that look like tuna. It gives it a different personality. It's a Russian salad on steroids, with capers and tuna that add a savory note. It's really good, like a barà style. I love it.
- Grissini con burro nero e sale Maldon
The creator loved the traditional Piedmontese dishes and the stunning view at Lostu, praising the chef's reinterpretation of local cuisine.
Dishes mentioned
Alta Langa
A sparkling wine made locally, served as an aperitif.
Terrina di Patate
A potato terrine flavored with herbs and lard, baked until reduced and dried.
Goat Cheese
Goat cheese from a small producer in Valle di Ceva, aged two to four weeks.
Verdure Sott'aceto
Pickled vegetables served as part of the antipasti selection.
Insalata di Asparagi
Asparagus salad with béarnaise sauce and hard-boiled eggs.
