The story
Since 1977, Ristorante Gardenia has been a family affair in the medieval town of Caluso, in the heart of the Canavese region. Housed in a beautiful 19th-century building, the restaurant offers welcoming rooms with elegant furnishings, a cool outdoor terrace, and a magnificent kitchen garden. This is the domain of Chef Mariangela Susigan, whose cooking is described as spontaneous, greedy, and authentic—a sincere expression of a virtuous territory.
Chef Susigan’s cuisine is a carpe diem of the garden and the wild landscape. Her approach is deeply seasonal, respecting producers and the land. The menu is a refined evolution of tradition, focusing on the emotion and surprise of the present. A key part of the restaurant’s identity is Selvatica, a project dedicated to rediscovering the wild edibles of the Canavese: spontaneous herbs, edible flowers, and the biodiversity of the region’s woods and streams. This commitment to the immediate and the local is a hallmark of the Piedmontese modern cuisine practiced here.
The wine cellar, curated by sommeliers Elisabetta and Gabriele, is in constant evolution, featuring a rich selection of small and large producers, including cru wines from the Canavese produced by the family’s own winery, Cantine Crosio. Gardenia’s dedication to sustainability has been recognized with the highest, three-star rating from the Food Made Good Standard, a global certification for sustainable practices in sourcing, society, and environment. This recognition, alongside its Michelin recommendation, underscores a restaurant that is as thoughtful about its impact as it is about its flavors. A unique space, La Serra nell’Orto, serves as a magical greenhouse dining room and a laboratory for green thinking, hosting immersive Chef’s Table experiences that bring guests directly into the vegetable world.
Recognition
Ambience
Details
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