Campamac

The story

Campamac: A Piedmontese Osteria in Barbaresco, Alba – Michelin Recommended

The name and the place

Campamac is a Piedmontese dialect word that means “put more in, go for it” – an encouragement used when saying goodbye. It sets the tone for this osteria gourmet on Strada della Valle in Barbaresco, just outside Alba. The restaurant welcomes guests with a relaxed, generous spirit, and its cooking is rooted in the flavours of the Langa hills.

Two kitchens, one season-driven menu

The kitchen is the heart of Campamac. Two Molteni cooktops sit at the entrance, letting you see what’s being prepared from the moment you walk in. The menu changes with the seasons, favouring ingredients from the immediate region. You’ll find classic Piedmontese dishes such as tajarin – the typical Langa pasta made with 40 egg yolks – vitello tonnato, and dishes built around the Alba white truffle when it’s in season.

Meat, fish, and a 60-day ageing

Meat is taken seriously here. It is sourced from Paolo Dalla Mora, who raises grass-fed heifers on controlled European supply chains, then aged on site for 60 days. A spit at the entrance turns daily roasts of kid goat, suckling pig, and other cuts that become the piatto del giorno. On Fridays, Saturdays and Sundays, a separate fish menu draws from the Adriatic and San Remo catches.

Michelin Recommended

Campamac’s commitment to honest, skilful cooking in a setting that lets the food speak has earned it a Michelin Recommended award for 2026 – a recognition of its place among the region’s most notable tables. The wine list, anchored in Barbaresco and Barolo, is equally purposeful, and the restaurant offers both indoor and outdoor seating for those who want to linger over a long lunch or dinner.