Centovalli

The story

Centovalli Restaurant in Pettenasco: Eighty Years of Swiss-Italian Cooking

The Long-Standing Kitchen

Centovalli in Pettenasco has anchored its Swiss-Italian tradition to the Leoni family for nearly eight decades. Their regional Italian kitchen favors straightforward preparation that lets local ingredients guide the plate. Guests encounter a carefully edited menu rather than an expansive catalog. The staff prioritizes texture and temperature balance across every course.

Signature Plates and Pairings

Cold tomato and strawberry soup arrives alongside a garden-fresh leaf salad. Ricotta and spinach ravioli appear with sage butter before the main course begins. Lamb fillet rests beside a robust pepper jus, while the beef option pairs with a creamy porcini and Gorgonzola risotto. A crisp grape sorbet finished with Grappa closes the meal, accompanied by structured Crus from Ticino.

The Palm-Framed Setting

Palms line the perimeter at the base of a sheer rock face, creating a microclimate that softens the stone surroundings. Visitors step into a bright dining room that opens directly onto a maintained garden terrace. The layout encourages unhurried conversation between courses. This steady environment helped the venue earn Gault & Millau recognition for consistent execution and genuine hospitality.