Fàula: Panoramic Restaurant in Langhe, Piedmont

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.

RESERVE HERE See Menu

Hours & Contact

Chef
Daniel Zeilinga

Lunch
only Saturday, Sunday and holidays
12.30pm – 2:00pm

Dinner
from Monday to Sunday
7:30pm – 09:45pm

For reservations larger than 7 people, contact events@casadilanga.com.

T. (+39) 0173 520 520

michelin 2023

Lo Chef di Fàula, il Ristorante nelle Langhe

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 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.