Arborina Relais In La morra

Never normally write reviews but we just want to thank all of the team at Osteria Arborina for a completely outstanding experience eating in your wonderful restaurant on Saturday night. Huge congratulations to chef Fernando Tommaso Forino: your ideas, the great service, the passion and engagement of the staff, and most importantly the utterly delicious food made us feel very excited and very happy indeed. We are sure that accolades will be coming your way, we’re very glad we got to find you before too many others do!

Simple and modern design restaurant, through the window to see the kitchen was very nice. The staff was very nice. Wine list is good. Menu… I actually expected to be more techniques in the cooking. The first one with mackerel had a bit too strong umami flavor. Maybe could try to use sake or miso ingredients to balance it. The pumpkin tastes really normal, maybe it was to fresh the palate, yet the sauce of bagna cauda was not too bad but not too surprising. Risotto…my friend didn’t like it, but I finished it because I appreciated the triple inside, well cooked. Then the beef with fried potato mash outside, if the beef could be more tender would be great. The dessert I liked the creams. The other two pastries could be more moisture (small cake roll) and more crunchy (the nut tart). This ones we have in Asia so we are more picky on this. Anyway, nice restaurant and wish them for better!

Very modern kitchen. Service was perfect!

Siamo stati in questo ristorante, situati a pochi minuti da La Morra, la location è veramente incantevole, così come i piatti serviti con maestria e con un attento studio di sapori. Il personale è altamente qualificato ed attento alle esigenze del cliente. Un ristorante da consigliare.

Very nice restaurant but the food was very strange and not particularly good. Very strange dishes. We ate a 10 course tasting menu that they called No Rules where there was food that tasted like something it didn't look like. Unfortunately, the flavors were not there. In addition, at a very high price with a wine package that we also had to find in the list ourselves as they themselves recommend Champagne for all dishes. Very strange.

One thing I hate about the stereotype that ordinary people have of starred restaurants is the size of the courses, as everyone thinks they leave hungry. Here, here, for the first time after dozens of starred/fine dining experiences, I felt that sensation. Starting from the location, it is very beautiful and elegant, the staff is friendly and the kitchen staff is very interesting and presents the dishes in rotation without having actual waiters. The problem in my opinion is precisely in the size of the courses, where in the 7-course menu you are faced with 7 amouse bouche rather than 7 courses, all of which, from the first to the last, can be eaten in a single bite. This can be said on a starter, but on a first or second course I expect at least 30/50 grams of pasta, which I even find in a 3 Michelin star restaurant with 20 courses. Wine list brought after the amouse bouche, after having requested it. Another discordant note is the water, which is brought to the table always filling the glass, even opening a bottle at the small pastry shop with two thirds left over, only to then find 4 bottles of water on the bill, having never asked for it. Not so much for the €5 per bottle, which is justifiable in the type of restaurant, but for the continuous opening without ever having asked for it. Even the no waste philosophy, if it were not for the brief initial explanation, is not explained in any dish on the menu, saying if and what part of the "waste" was used in the dish. Overall below expectations

Unbelievable experience. This meal was our Stanley Tucci “oh my god” moment. We had simple pasta dishes. Mine was pasta with diced potatoes and beans in a cheese and butter sauce. The sommelier and server Jan was very gracious and helpful. He suggested a Burzi Barolo from La Morra. It was so good we visited the winery and Caterina spent three hours with us in the vineyards and the winery. Did I mention the view? The restaurant is on a rooftop and we looked over the Barolo valley with hundreds of twinkling lights on a calm wonderfully cool deck after a hot day. Tony the cook out did himself. We watched him prepare our food with his ever present smile. This meal made our trip fantastic.

작년부터 가고싶어서 일부러 호텔도 이곳으로 잡은 우리부부. 시작부터 직원들의 친절과 분위기에 만족 스러웠고, 실험적이지만 맛있는 작품에 감탄하며 시간을 보냈습니다. 당신들의 프로정신에 감동했습니다. 5,7,10가지중 코스를 고를 수 있습니다.

Pazzesco! Mangiato qualche piatto, anche semplice, ma rivisitato da loro e non ho mai provato nulla del genere. Anche solo la bagna cauda, la quaglia, un sedano cotto, un'esplosione di giusto pazzesca. Bravissimi tutti, dalla cucina alla sala, siamo stati super coccolati