Fàula: Restaurant in Langhe
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.
Fàula Restaurant: our Gourmet Proposal
Overlooking the vineyards is Fàula Ristorante, led by the young and talented Chef Daniel Zeilinga, who takes care of the full catering offer, from breakfast to after-dinner drinks. A contemporary cuisine that focuses on the best local products.
For our Piedmontese Restaurant in Langhe the Chef has studied an entirely green menu, dedicated to the precious raw materials of the garden, managing to create dishes of incredible delicacy that enhance the vegetable element.
Biodynamic Garden and Greenhouse
Next to the Restaurant is a biodynamic garden tended by gardener Luigi Merlo and by the Chef himself. Here they have planted different varieties of vegetables, edible flowers and herbs, ancient seeds, tomatoes and cabbage … Alongside the vegetable garden there is a greenhouse for more aromatic plants.
These two dedicated points serve three departments of the facility – at Sorì Cocktail Bar, herbs and flowers are used for infusions and drinks, LelòSe Spa prepares flavored waters and infusions, and finally, the ingredients are at the heart of the Fàula menu.
Langhe Restaurant: Info and Reservations
Casa di Langa welcomes your pets at the Resort, depending on availability. Small dogs are welcome at our typical Restaurant in Ceretto Langhe, upon request during the booking process. Thank you.
Hours & Contact
only Saturday, Sunday and holidays
12.30pm – 2:00pm
from Monday to Sunday except Wednesday: closing day (open for hotel guests)
7:30pm – 09:45pm
For reservations larger than 7 people, contact email@example.com.
T. (+39) 0173 520 520
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 was awarded the second Michelin star in 2011.
The Discovery of Piedmontese Products
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 brief 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.
The experience at Casa di Langa
Starting in March 2017, he embarked on a new adventure alongside Andrea Ribaldone at the Osteria Arborina, which was awarded a Michelin star in November of that year.
In March 2019 he returned to La Ciau Del Tornavento, and in the meantime he joined 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 of the entire resort.
We invite you to a gastronomic experience through a five-course vegetarian menu designed by the Chef, according to season and the availability of the garden.
The menu is recommended for the whole table
Wine Pairing – 5 Glasses
Oyster, Alta Langa Wine and Kiwi
Mackerel, Horseradish and Cucumber
Glazed Lamb Sweetbreads, Teriaky Sauce and Goat Yoghurt
Langa Gyoza with Black Pork, Mushrooms and Caviar (À La Carte – 24,00 Euro)
Pigeon Breast, Beets and Dates (À La Carte – 34,00 Euro)
Crunchy Biscuit, Seirass Cheese and Pistachio
The menu is recommended for the whole table
Wine Pairing – 6 Glasses
À LA CARTE
Fassona Beef Carpaccio, Celery and Parmigiano Vacche Rosse – 26,00 Euro
Our Caesar Salad With Grey Piedmontese Rabbit – 25,00 Euro
Roasted Scallops, Zaffron Sauce and Artichoke – 28,00 Euro
Agnolotti Del Plin With Three Roasted Meats – 24,00 Euro
Buckwheat Tagliatelle, Stewed Leeks, Smoked Eel and Lemon – 24,00 Euro
Risotto with Parsley Root Water, Sweet Garlic and Green Snails – 24,00 Euro
Steamed Snapper, Chicory, Fava Bean Puree and White Vermouth – 35,00 Euro
Roasted Local Lamb, Balsamic Vinegar Shallots and Celeriac Puree – 36,00 Euro
Sirloin of Fassona with Onion Crust, Brown Stock and Fiolaro Kale – 35,00 Euro
3 Pieces – 16,00 Euro
6 Pieces – 22,00 Euro
Crunchy Apple, Apple Gelato And Whipped Cream – 16,00 Euro
Chocolate, Almond and Orange – 16,00 Euro
Hazelnut Cilinder – 16,00 Euro
Sweet Wines By The Glass
La Spinetta – Moscato d’Asti – 7,00 Euro
La Spinetta – Bricco Quaglia – 7,00 Euro
Malvirà – Renesun, da Uve Stramature – 8,00 Euro
Forteto- Piàsa Rischei – 18,00 Euro
Della Luja – Passito di Moscato 2018 – 18,00 Euro
Margherita Otto – Barolo Chinato – 12,00 Euro