The story
Tucked away in the scenic landscape of Verduno, this innovative destination offers a compelling bridge between two distinct culinary worlds. By masterfully combining high-quality Piedmontese ingredients with precise Korean techniques, the kitchen creates a dining experience that feels both adventurous and deeply rooted in local tradition. It is a standout choice for those looking to explore bold, cross-cultural flavors in the heart of the Langhe region.
The restaurant has earned high praise for its exceptional value, with thoughtfully curated menus available at 55 and 63 euros. As the creators at *Cosa mangiamo oggi?* noted in their review, this is a "fantastic fusion restaurant" that truly "spacca"—or breaks the mold—with its creative approach. From the vibrant Insalata di Radicchio Brasato in Stile Coreano to the expertly prepared Baccalà in Panko, every dish reflects a sophisticated, highly recommended balance of global inspiration and regional excellence.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers rave about the Kimchi, calling it a brilliant, spicy bridge between Korean and Piedmontese flavors. The overall vibe is one of bold, harmonious fusion that surprises and delights.
“Fermented cabbage. A bit sour, a bit spicy. You're supposed to alternate the kimchi — a taste of kimchi, a taste of the dishes — because it works like a palate cleanser. It has a slightly balsamic touch, a bit spicy but not too much, and the acidity from fermentation.”
What creators say
1 creator has covered Ristorante (Korean-Piedmontese Fusion). Most active: Cosa mangiamo oggi?
A fantastic fusion restaurant in Roddino combining Piedmontese ingredients with Korean techniques — great value, with menus at 55 and 63 euros, highly recommended.
Dishes mentioned
Insalata di Radicchio Brasato in Stile Coreano
Braised Belgian endive, Korean style, with fava bean and rossino garlic sauce. It's super tasty. That grilled flavor really makes it interesting.
Panino con Faraona e Salsa Béarnaise
It's a sandwich with guinea fowl and béarnaise sauce. Beautiful. Of course, I'm using my hands.
Peperone Arrostito con Aioli
A roasted pepper. They thickened the juice that comes out when you cook the pepper and added an aioli — that white sauce around it. I'm twirling it like spaghetti. That pepper was insanely good. I'm mopping up the sauce with bread.
Baccalà in Panko con Salsa Thai
Creamed cod, fried in panko. With Thai sauce, leek, hot paprika, garlic, dried whitebait. I really think they're using local ingredients and techniques totally unfamiliar to us, which I assume are Korean, and they're working really well.
Lumache con Aglio Orsino e Peperoncino Sottaceto
A little snail with wild garlic and pickled chili. This one is much more delicate. Good.
