Antinè
Via Torino 16
12050 Barbaresco
Italy
Tel. +39 0173635239
The dishes
Veal in tuna sauce (Vitello tonnato)
Low temperature-cooked egg with Raschera cheese fondue (Uovo a bassa temperatura, fonduta al Raschera con trifola bianca)
Knife-cut tajarin pasta with mountain butter (Tajarin al coltello, burro d’alpeggio con trifola bianca)
Porcini and pumpkin (Porcini e zucca)
Our selection of cheeses (I formaggi: la nostra selezione)
Bunet
Traditional Piedmontese recipes are the name of the game at Antinè restaurant (which actually describes itself as a “bistrot”) in downtown Barbaresco, but Manuel Bouchard’s cuisine is one in which striking touches highlight a minimalist approach and bring out the best each recipe and dish have to offer.
Antinè is located on the first floor in an old building on the little town’s main thoroughfare: essentially the only one, that connects Barbaresco’s old tower at one end (more or less also where the Produttori del Barbaresco cellar is located) to the Enoteca Regional del Barbaresco at the other.
