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Locanda del Sant’Uffizio is located within the luxury Relais Sant’Uffizio in Cioccaro di Penango (near Asti). It was a monastery on the XVI Century, now it has been transformed in a charme hotel with 55 suites, swimming pool and spa. Locanda del Sant’Uffizio is the last business challenge of Enrico Bartolini.
The Monferrato, with its soft hills, village and vineyard, is a place rich in history, art, traditions and gastronomic culture. From the castle of the North to the wine cellar of the South, the Monferrato is birthplace of great wines and extraordinary ingredients. All this conquered Enrico Bartolini thats why he chose it as location for a new project.
The menu pays homage to the territory and his cuisine.
The interior design of the restaurant is by Baxter: contemporary classics seats, lights and mirrors confer elegance, luxury and the correct atmosphere of comfort and hospitality.
The light shade of the walls is in harmony with the surrounding landscape: the beautiful Italian garden, the ancient limonaia of the monastery and the vineyards.

LOCANDA DEL SANT'UFFIZIO

ENRICO BARTOLINI

Strada Sant’Uffizio, 1

Cioccaro di Penango (AT)

 

Opening hours

Monday, Wednesday, Thursday and Friday

19.30 - 22.00

Saturday, Sunday

12.30 - 14.00 / 19.30 - 22.00

Reservations

Tel. 0141.916.292

info@santuffizio.com

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WINE LIST

THE MENU

The wines are mostly from the Piedmontese territory, but there are also great Italian and French wines.

The restaurant offers two tasting menus: one for 55€, with plates of the traditional Piedmontese cuisine, like ravioli del plin or veal with tuna sauce (to describe Boffa’s origin), the other more “creative” for 70€, in which live together tradition and innovation, and the classic à la carte selection.

EXPLORE THE SANT'UFFIZIO MENU

EXPLORE THE WINE LIST

THE STAFF

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The resident chef is Gabriele Boffa, born in Alba in 1987, who worked with some of the most important chef, from Yannick Alléno in France to Enrico Crippa in Italy. Working with him Francesco Palumbo, with his savoir faire improved in important restaurants like Claudio Sadler and Carlo Cracco.

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