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FÀULA Ristorante

 

Fàula Ristorante

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.

 

Hours & Contact

Chef
Daniel Zeilinga

Lunch
12.30pm – 2:00pm

Dinner
7:30pm – 9:30pm

Closed all-day Wednesday.

Note, Fàula is open every day for guests of Casa di Langa.

For reservations larger than 8 people, contact Danilo Bernardi, Maitre d’hôtel at danilo.bernardi@casadilanga.com.

T. (+39) 0173 520 520

michelin full

Our Chef

Daniel Zeilinga

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.

 

Menu

LUNCH

 

ANTIPASTI

 

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

 

PRIMI

 

*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

 

SECONDI
(served with vegetables)

 

Roasted beef and plain potatoes – 18,00 Euro

Fresh catch, vegetables – 18,00 Euro

Tagliata, sliced grilled veal – 18,00 Euro

 

CHEESE TROLLEY

 

3 tastings – 16,00 Euro

6 tastings – 22,00 Euro

 

DOLCI

 

*Pistacchio semifreddo – 12,00 Euro

Strawberries salad and Fior di latte gelato – 12,00 Euro

*Gelato and sorbets – 10,00 Euro

DINNER (& LUNCH ON SATURDAY AND SUNDAY)

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

 

Euro 85,00

The menu is recommended for the whole table

 

 

DEGUSTAZIONE

 

*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

 

Euro 100,00

The menu is recommended for the whole table

 

 

 

À LA CARTE

 

 

ANTIPASTI

 

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

 

 

PRIMI PIATTI

 

*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

 

 

SECONDI PIATTI

 

*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

 

 

CHEESE CART

 

3 pieces – 16,00 Euro

6 pieces – 22,00 Euro

 

 

DESSERTS

 

*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