Marc Lanteri

The story

Marc Lanteri, Alba: Contemporary Piedmontese-French Cuisine

Space and Time

Chef Marc Lanteri, a French-born chef with Italian roots, has opened his eponymous restaurant in Castagnito d’Alba, in the heart of the Langhe and Roero region. The dining room is defined by 180-degree panoramic windows that frame the UNESCO-listed hills, while the minimalist interior, furnished with locally crafted natural materials, keeps the focus on the cooking. The restaurant’s concept is built around “space and time”—the space shapes the experience, and the time is devoted to a direct, essential connection with the territory.

A Philosophy of Sustainability

Lanteri’s cooking is guided by immediacy and essentiality. “The natural changes happening around us push us to make increasingly conscious choices,” he says, “with greater control over the origin of raw materials and consumables.” Sustainability is the project’s backbone. He works directly with local producers, sourcing ingredients at their peak. The kitchen follows a “from farmer to table” ethos, minimizing waste and emphasizing seasonality. Vegetables play a central role, and the restaurant offers a dedicated 100% vegetarian menu alongside the main tasting options. Dishes from the vegetable menu include beetroot carpaccio with kumquat chutney, a 63° egg with pea foam, and a Carnaroli risotto with asparagus tips and robiola fonduta.

The Menu

The main menu synthesizes Piedmontese typicity with French spirit. Dishes include vitello tonnato, battuta al coltello (raw beef chop), handmade egg pasta, and—when in season—white truffle from Alba. The cooking is light and spontaneous, focused on texture and freshness. The wine list, curated by Amy Marcelle Bellotti, features producers who work with minimal intervention in the vineyard and cellar. The restaurant’s disciplined focus on ingredient quality and technique earned it a Michelin Recommended distinction in 2026, a nod to its refined yet grounded approach to contemporary Piedmontese cuisine.