Osteria Contemporanea

The story

Osteria Contemporanea in Gattinara: Intimate Italian Contemporary Dining

A Home for Taste in the Heart of Piedmont

In Gattinara, a small town in the heart of Piedmont, Osteria Contemporanea occupies a space with an unexpected past: a former slaughterhouse. Today, it is something far more intimate — the home of chefs Agnese and Davide. The dining room is essential and quiet, a place where every detail speaks of who they are. "You don't just enter a restaurant," their website explains, "but into the home of Agnese and Davide, where the kitchen is intimacy, thought, and identity."

This personal approach defines the restaurant's Italian Contemporary cuisine. The menu is not a long list of choices, but a single tasting path that evolves with the seasons. The chefs describe it as a surprise journey, one that is “sincere, brave, and personal.” For those seeking a freer experience, an à la carte selection is also available, built with the same intention and care.

A Kitchen of Precision and Conviction

The cooking at Osteria Contemporanea is built on a foundation of "chosen simplicity" and "daily precision." Each dish starts with a living, recognizable ingredient, sourced from local producers who deliver the best of each season. The technique is not about chasing complexity for its own sake, but about constructing it from the truth of simple things.

The menu is divided into sensory paths — "Incontro" (3 courses), "Dialogo" (5 courses), and "Intreccio" (7 courses) — as well as a vegetarian option called "Anima Verde" that celebrates the essence of the garden. Dishes from the à la carte selection tell the story of the region: Agnolotti del plin with three roasts and a fondo bruno, or a Pollo alla cacciatore from the local Langa breed. An "Anguilla e Nebbiolo" combines eel with a teriyaki sauce made from the local Nebbiolo wine, while a "Lingua di Manzo" pairs glazed beef tongue with Jerusalem artichokes and shrimp. This approach has earned the restaurant a recommendation in the Michelin Guide, a recognition that feels organic to the precision and identity on every plate.

A Dialogue Between Kitchen and Table

The experience at Osteria Contemporanea is guided by a constant dialogue between the kitchen and the dining room, a shared vision that gives form to their idea of hospitality. With a wine list of over 250 labels — from iconic producers to independent selections — every bottle is a voice that completes the meal. "Between land, lakes and rivers, sea and vegetables, and, for those who wish, offal," the chef guides diners through plates that follow the seasons. The goal is not simply a list of courses, but a unique experience to be lived with trust and curiosity. It is a simple idea, executed with the full weight of their conviction.