The story
Granoturco Bistrot is the realization of a dream shared by chef Gian Marco Russo and his wife, manager Merve Ilicak. After years spent cooking in Istanbul and Shanghai — including a stint as Junior Sous Chef at the two-Michelin-starred Otto e Mezzo Bombana — Gian Marco returned to his hometown of Castagnole Piemonte. In 2020, he and Merve transformed a family property into a sleek, modern bistrot that feels both rustic and cosmopolitan. Their vision earned the restaurant a Michelin Recommended distinction, a nod to the quality they bring to this quiet corner of Piedmont.
The menu is rooted in the region’s traditions. Handmade Tajarin with 30 egg yolks is served with a slow-cooked hare ragù, while Agnolotti Monferrini are filled with braised beef and finished in their own cooking jus. The antipasti feature a classic Vitello Tonnato — roast veal, tuna sauce, capers — and a burnia of Piedmontese rabbit confit. The kitchen respects the seasons and sources locally: peppers from Carmagnola, hazelnuts from the Langhe, Castelmagno DOP cheese. A standout main is the Filetto alla Rossini: local Piemontese beef, butter and mountain herbs, potato purée, black truffle, and foie gras.
The design is young and contemporary yet welcoming, with a rustic backbone that mirrors the surrounding countryside. The couple’s international experience is palpable — Merve, a former F&B assistant director at the Waldorf Astoria Shanghai, runs the front of house with polish. Together, they have created a place where the comfort of simple, good food meets metropolitan style. The wine list draws from the excellent vineyards that ring the restaurant, further tying the experience to the land.
Granoturco Bistrot proves that a deep sense of place, honed through world travel, can produce something both familiar and fresh. It’s a modern Piedmontese restaurant that feels exactly right for its time and place.
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