Our Dishes

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Our Idea
of FOOD

Cristiano and Alessandra are the owners of the Locanda Regina. They met in 2002 at the school IPSSAR of Pinerolo and completed their studies with the diploma of Technician of the Catering Sector Kitchen. They begin their first adventures and experiences in Italy and then abroad where Alessandra changes sector and begins to take care of the dinner room taking the Diploma of Sommelier AIS so that she can work in the other hotels and restaurants where Cristiano works. For 5 years they have opened their restaurant where they have a Piedmontese cuisine with some provocation on the menu. Used raw materials of quality and genuine. The wine cellar is small but with selected products.

DIRECTLY from our KITCHEN

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    Sliced ​​Fassone

    with caramelized pears

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    Beat knife Meat

    with egg cream and anchovy sauce

  • Homemade potato Gnocchi

    with basil pesto and tomato confit

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  • Creme Caramel and Berries

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    Octopus Carpaccio

    with citrus and lime-flavored critronette

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    Ravioli stuffed with peas and mint

    with raw shrimps from Mazzara del Vallo

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Our MENU' the PRICE

Locanda Regina it uses only top quality and fresh ingredients. Taking care of the details of each dish.

Our Menu

  • MENU' LUNCH

    For lunch the following options with a choice of the various dishes on the menu of the day:

    - APPETIZER + (FIRST OR MAIN COURSES) 14.00 €

    - FIRST AND MAIN COURSES 15.00 €

    - APPETIZER + FIRST COURSE + MAIN COURSE 17.00 €

    - ONE DISH 10.00 €

  • A LA CARTE MENU' FOR DINNER

    APPETIZER

    Seared octopus, aubergine caviar, marinated tomato, olives, capers and buffalo foam

    Crunchy Fassone meat, egg sauce and lemon air

    Culaccia with fried dumplings as in Emilia

    Pepper variation: flan and roll stuffed with tuna and pure anchovy sauce

    Fois Gras, figs and croissant bread

  • FIRST COURSES

    Carnaroli Risotto Company San Raffaele Cimena zucchini its flower and basil

    Ravioli del Plin stuffed with rabbit its base, Taggiasca olives and pine nuts

    Homemade potato gnocchi with a white ragù beaten with a knife and porcini mushrooms

    Maccheroncini of fresh pasta with our carbonara

    Spaghettoni square butter, bottarga and fried bread

  • MAIN COURSES

    Sesame seared tuna with mustard and melon sauce

    Secret of Iberian suckling pig with candied chinotto on mashed potatoes

    Stuffed quail and the bottom

    Sliced ​​fassone with ramasin plum sauce

    Veal rib 350 gr Red Coalvi gold with potatoes

  • DESSERTS

    Homemade desserts

    Sorbets and ice creams

  • Homemade pasta.

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Booking up SIX PERSON

Here you can pay for reservations.

Deposit
(for reservations up to 6 person)

our CONTACTS