Overlooking the vineyards, is the Fàula Ristorante, led by the young and talented Chef Daniel Zeilinga, who takes care of the catering offer at 360 degrees, from breakfasts to after dinner drinks. A contemporary cuisine that focuses on the best raw materials of the area.
Fàula, meaning “tale” in local Langhe dialect, is an homage to the region’s age-old tradition of families and friends spending quality time together sharing stories. Next to the restaurant there is a biodynamic garden cared for by the gardener Luigi Merlo and by the Chef himself. Here, different varieties of vegetables, edible flowers and herbs, ancient seeds, different varieties of tomatoes and cabbage have been planted … Next to the vegetable garden, a greenhouse for the most delicate, mostly aromatic plants. These two dedicated points are able to serve three departments of the structure, the Sorì Cocktail Bar which uses herbs and flowers for infusions and drinks, the Spa which prepares flavored waters and infusions with them and, finally, the Fàula. Here the Chef has studied an entirely green menu, dedicated to the precious raw materials of the garden, managing to create dishes of incredible delicacy, at the center of which is the enhancement of the vegetable element.
Casa di Langa welcomes your pets at the resort, according to availability. Small dogs are welcome at Fàula Ristorante, upon request during the booking process. Thank you.
In 1989, Daniel Zeilinga was born in Merano, in the province of Bolzano.
At eighteen, he began his experience in haute cuisine working alongside chef Karl Baumgartner at the Schoneck restaurant in Falzes, and abroad at the Louis C. Jacob hotel in Hamburg, Germany, which got the second Michelin star in 2011. The following year Zeilinga came back to Italy and landed at La Ciau del Tornavento in Treiso (CN), one Michelin star with the chef Maurilio Garola, where he began his exploration the Piedmont area. After a short stop at the Guido di Fontanafredda restaurant, Enrico Crippa’s call arrived at the three Michelin-starred Piazza Duomo restaurant in Alba, where Daniel spent almost two years: “a highly educational experience both on a human and professional level”. Chef Zeilinga looks at Crippa with respect and, thanks to him, developed a strong interest and insight into the use of raw vegetables, which led him to create a green tasting menu and to build a vegetable garden and a greenhouse for the winter.
Starting in March 2017, a new adventure began alongside Andrea Ribaldone, at the Osteria Arborina where the Michelin star arrived in November of the same year.
In March 2019 he returned to La Ciau Del Tornavento, and in the meantime he joined on at Casa Di Langa.
Since the spring of 2022, Chef Daniel Zeilinga has been the executive chef of Fàula Ristorante at Casa Di Langa, and leads the entire culinary offering of the restaurant and full resort.
Vitello Tonnato, cold veal rump and tuna sauce – 14,00 Euro
Veal tartare, Rocchetta cheese and Hazelnut – 14,00 Euro
Caprese salad – 12,00 Euro
*Chicken round ravioli, basil sauce and Taggiasche olives – 16,00 Euro
*Tagliatelle with sausage white ragù – 16,00 Euro
Spaghetto with tomatoes and Burrata – 15,00 Euro
Peas cream, herbs and crispy bread – 13,00 Euro
(served with vegetables)
Roasted beef and plain potatoes – 18,00 Euro
Fresh catch, vegetables – 18,00 Euro
Tagliata, sliced grilled veal – 18,00 Euro
3 tastings – 16,00 Euro
6 tastings – 22,00 Euro
*Pistacchio semifreddo – 12,00 Euro
Strawberries salad and Fior di latte gelato – 12,00 Euro
*Gelato and sorbets – 10,00 Euro
FLAVOURS FROM THE GARDEN
*Tomato salad, bread and vinegar
Carrot, cumin and goat milk
*Pennoni pasta with grilled bell pepper water and smoked ricotta
Endive, undergrowth and hazelnut
*Dark chocolate cream, blueberries and almonds
The menu is recommended for the whole table
*Oyster, gin and basil
*Raw prawns, buttermilk and tarragon
*Red mullet with bouillabaisse sauce
*Fagottini with coda alla vaccinara
Black pork fillet from cherasco, spring onion and beer
*Puff pastry with sweet butter, apricots and timut pepper
The menu is recommended for the whole table
À LA CARTE
Raw veal carpaccio “alla pizzaiola”, burrata and basil – 28,00 Euro
Ceasar salad with grey piedmontese rabbit – 24,00 Euro
*Raw amberjack, glasswort, yogust and curry – 28,00 Euro
*Mackerel “in carpione”, marinated sweet-and-sour vegetables – 26,00 Euro
*Tajarin, tomato water, saffron and sea urchins – 25,00 Euro
*Agnolotti del plin with three roasted meats – 24,00 Euro
Risotto with juniper, rabbit kidneys and cherries – 26,00 Euro
Lukewarm spaghetti, scampi tartare, almonds and caviar – 30,00 Euro
*Grilled sea bass, “zucchini alla scapece” and mint oil – 34,00 Euro
*Cod fish on low heat, mushrooms and black pork lad – 32,00 Euro
Duck breast, rhubarb and vermouth – 32,00 Euro
Herb-crusted veal fillet and bordeaux sauce – 35,00 Euro
3 pieces – 16,00 Euro
6 pieces – 22,00 Euro
*Crunchy apple, apple gelato and whipped cream – 16,00 Euro
*Dark chocolate cream, blueberries and almonds – 16,00 Euro
*New traditional bunet – 16,00 Euro
*Raspberry pie and buttermilk gelato – 16,00 Euro