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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

Chef
Daniel Zeilinga

Brunch
only Saturdays
12:00pm – 3:00pm

Lunch
only Sunday and public holidays
12:30pm – 2:00pm

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

For reservations of more than 7 people, please contact events@casadilanga.com.

T. (+39) 0173 520 520

 

michelin 2024

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.

Menu

DINNER (& LUNCH ON SUNDAY)

FLAVOURS OF THE GARDEN

 

We invite you to try a gastronomic experience with a 5-course vegetable menu designed by the Chef and his team according to the season and the products of our garden.

 

Euro 100,00
The menu is recommended for the whole table

 

Wine pairing – 5 glasses
Euro 60,00

 

 

DEGUSTAZIONE

 

Raw Red Prawn from Sanremo, Almond, Green Peas and Lemon

 

Artichoke, Corn and Sweet Garlic

 

Hake from Ligurian Sea with Parsley, Roots and Buttermilk

 

Beetroot Spaghetto Gentile, Smoked Eel and Sour Cream

 

Guinea Fowl, Carrots and Barolo Chinato

 

Renetta Apple, Cream and Cinnamon

 

Euro 120,00
The menu is recommended for the whole table

 

Wine pairing – 6 glasses
Euro 80,00

 

 

 

À LA CARTE

 

 

Starters

 

Hake from Ligurian Sea with Parsley Roots and Buttermilk – 30,00 Euro

 

Grey Piedmontese Rabbit Salad – 30,00 Euro

 

Fassona Beef Tartare, Egg Yolk Cream and Hazelnut – 30,00 Euro

 

 

First Courses

 

Agnolotti del Plin with three Roasted Meats – 30,00 Euro

 

Beetroot Spaghetto, Smoked Eel and Sour Cream – 34,00 Euro

 

Risotto with Water Cress and San Biagio di Mondovì Trout – 34,00 Euro

 

 

Main Courses

 

Mediterranean Catch, Alta Langa Beurre Blanc Sauce and Asparagus – 42,00 Euro

 

Six Weeks aged Fassona Veal Sirloin, Hazelnut Crust and Beetroot – 40,00 Euro

 

Venison saddle, Black Cabbage and Wild Blueberry – 40,00 Euro

 

 

Cheese

 

3 Pieces – 16,00 Euro

 

6 Pieces – 22,00 Euro

 

 

Dessert

 

Renetta Apple, Cream and Cinnamon – 16,00 Euro

 

The Tower of Albaretto Torre, Hazelnut Caramelized Chocolate and Red Currant – 16,00 Euro

 

The Strawberrie Garden, Chocolate, Mint – 16,00 Euro

 

Rhubarb, Rose and Fior di Latte Gelato – 16,00 Euro

 

Carrots Cremoso, Ginger and Orange – 16,00 Euro

 

 

Sweet Wines By The Glass

 

La Spinetta – “Bricco Quaglia” Moscato d’Asti – 6,00 Euro

 

Malvirà – “Renesium”, made with Overripe Grapes – 9,00 Euro

 

Forteto Della Luja- “Piàsa Rischei” Passito di Moscato – 16,00 Euro

 

Pio Cesare – Barolo Chinato – 10,00 Euro