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UVE and the Langhe Region, where beauty meets safety
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Your reservation will be confirmed in a separate email after your request.
UVE Restaurant seeks to respect the flavours of the past, while looking towards the future.
The elegant, sophisticated setting is also pleasantly relaxing and laid-back, allowing guests to appreciate the attention to detail, exquisite service and a passion for hospitality and cooking.
Our constant commitment is to taking guests on a fascinating, clearly defined gourmet journey, in which our sole aim is customer satisfaction.
UVE boasts an enthusiastic team ready to create a magical atmosphere, to make your every occasion a unique experience.
This UVE experience is evident even in the smallest details; it’s the art of making guests feel good, with courtesy and finesse.
Everything we do comes naturally and effortlessly to us: attention to detail, comfort and a warm welcome. Sometimes just a smile can make all the difference.
Classic and contemporary
Tradition teams with innovation, creating new combinations with a striking emotional impact.
Technique
Our dishes experiment with form rather than substance, offering a respectful take on tradition and a dedicated, impassioned, precise approach to innovation.
We believe it’s our dishes that say who we are. It’s our food that illustrates our vision of cooking
The chef
“The essence of liberty has always lain in the ability to choose as you wish to choose, because you wish so to choose.” Isaiah Berlin
We offer you that liberty.
When you wish.
As you wish.
As you wish.
Buffalo Mozzarella from Caraglio, Beef Heart Tomato, Origano, Basil Oil
Red Lettuce Salad, Chicken Breast, Sundried Tomatoes, Black Sesame Seeds, Yogurt and Mustard Dressing
Red Lettuce Salad, Chicken Breast, Sundried Tomatoes, Black Sesame Seeds, Yogurt and Mustard Dressing
Steamed Tongue, Parsley and Garlic Sauce,
Red Sauce
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Pink Tender Beef and Tuna Sauce
Hand-Chopped Raw Beef, Red Onions Chutney, Lime Sauce
Antipasto Piemontese: Tomino fresh cheese, grilled pepper, veal with tuna sauce, steamed tongue, parsley and garlic sauce, red sauce
Potato Dumplings, Sweet Pepper Cream, smoked Pecorino Fondue, Walnuts
Tajarin Pasta with Spring Onions, Chilli Pepper, Garlic, Crumble Begel
Tajarin Pasta with Sausage Ragout
Soup of the day Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Pink Tender Beef and Tuna Sauce
Hand-Chopped Raw Beef, Red Onions Chutney, Lime Sauce
Antipasto Piemontese: Tomino fresh cheese, grilled pepper, veal with tuna sauce, steamed tongue, parsley and garlic sauce, red sauce
Potato Dumplings, Sweet Pepper Cream, smoked Pecorino Fondue, Walnuts
Tajarin Pasta with Spring Onions, Chilli Pepper, Garlic, Crumble Begel
Tajarin Pasta with Sausage Ragout
Mustard Pork Ribs sous vide, off the bone, sweet sour Shallot, Herbed Potato
Beef with Red Wine Sauce, Seasonal Vegetables
Selection of Cold Cuts from the Italian Tradition, Vegetables in Oil
Selection of Mixed Cheese from Raw Milk, Honey, Confiture
Selection of Cold Cuts from the Italian Tradition and Mixed Cheese from Raw Milk
Prosciutto crudo from Cuneo DOP , Raw Milk Parmesan “Giallina”
Baked Peaches, Almond Biscuits, Dark Chocolate Creamy Mousse
White Chocolate Ganache, Mango and fresh Mint Sauce, Cocunut
Fresh Cheese Mousse, Lemon Gelé Biscuit Crumble
Hazelnut Cake, Vanilla Ice Cream
Hazelnut Biscuits with a Glass of Passito Moscato Wine
Giandujotto Pepino
Selection of Artisan Ice Cream