Locanda Rabayà
The dishes
Piedmont Veal Meat in Two Ways, Raw and Cooked (Il Vitello Fassone Cotto e Crudo)
Sweet peppers with tuna fish capers and green sauce (Peperoni Arrosto con Capperi, Acciughe, Tonno e Bagnetto Verde)
Chef’s snails (Lumache dello Chef)
Poached Egg with Fonduta Cheesenadn White Truffle (Uovo Poché con Fonduta e Tartufo Bianco d’Alba)
Selection of cheeses -four (Selezione di formaggi-quattro)
Bunet
I have been dining at the Locanda Rabayà for longer than I care to remember, and it has very rarely disappointed me. In fact, I seem to be in good company in thinking of it in glowing terms, as the place is always packed, lunch and dinner. It is an especially beautiful spot to dine at the summer and fall, when the outside terrace offering a spectacular view of the Barbaresco hillside is in use. I guarantee you won’t want to get up too quickly, even long after your meal is finished.
The Locanda’s food is highly traditional, with the likes of vitello tonnato, insalata russa, bunet, tajarin, and plin always available. The cooking is solid and expertly carried out, and though I believe the food was even better fifteen-twenty years ago (that may also be a wishful thinking aspect of my reliving halcyon teen and young adulthood memories) Locanda Rabayà remains one of the more solid, wholesome and satisfying trattoria/osterie stops on the Barbaresco-Barolo food circuit.
