Antica Corona Reale-da Renzo

Of all the great Piemontese chefs, Gian Piero Vivalda is arguably the one most tied to the traditions of the region. If one could taste finanziera (a stew made from cockscomb and offal) only once in a lifetime, this would be the right place to do it. And, in season, the ultra-rich egg in cocotte, blended with Raschera fondue and showered with white truffle, can’t be missed.French-like service and an excellent winelist make this a restaurant that food lovers shouldn’t miss.