A family tradition that makes Guido da Costigliole a must for every gourmet
Andrea Alciati is the youngest son of Guido and Lidia Alciati who founded their restaurant in Costigliole d’Asti. Lidia was also the inventor of the famous Agnolotti al Plin – a delicacy one should have tried!
The restaurant of that time was also quite revolutionary in other ways! So there was only one menu, composed of high quality local ingredients, and you could only dine if you had previously reserved in time. Up to these days people tell each other that once a whole coach full of hungry tourists was sent away just because no tables had been reserved.
There was not a single guest in the restaurant that day, but nobody knew this fact. It was more important for Guido and Lidia to remain true to their own philosophy. We find this attitude of staying behind what you think is right very likeable, because this ultimately makes the subtle, but crucial difference.
Andrea has adopted many of his parents’ traditions in his own restaurant Guido da Costigliole which is part of the Relais San Maurizio estate. Nevertheless we are lucky – he gives us spontaneously the last free table of the evening, although our request has been quite short. He also leads us through the kitchen and shows us his art collection which has found in part its place in the restaurant. Our story opens so many gates and the hearts of many dear persons. 🙂 We are really thankful!
While Andrea also takes care of the wine cellar with as many as 30’000 bottles, all neatly sorted by country, region and name, Luca does magic in the kitchen. He learned his trade at the Hotel Management School as well as directly from Lidia Alciati, and with his team he brings true wonders of taste to the table. The very likeable Monica runs the service and has everything under control. She recognizes the preferences of her guests at once, without having to think long and hard.
Our dinner in the evening was accordingly perfect! We got an excellent service and the right wines – everything was brilliantly matched. As Guido Alciati once said: “There is nothing new to be invented in cooking, but you can be revolutionary by doing all the usual things better.” This is exactly what we have experienced and there is nothing more to add.
Many thanks for a truly fantastic evening we will not forget!
Yours
Mr & Mrs T
1. Come in …
2. … and find out
3. This is how fresh veal looks like prior ….
4. … it turns into a supreme “Vitello Tonnato”
5. And it continues with more fantastic dishes as we are being watched by …
6. … colorful art peaces we all know from our childhood
7. However, this special assortment is not for kids …
8. … but with about 30’000 wine bottles to choose from, even TinTin is clearly impressed
9. The most important takeaway of a wonderful evening
