La Ciau Del Tornavento

The story

Crafted with passion, served with love

A Former Nursery School in the Heart of the Langhe

La Ciau del Tornavento occupies a 1931 building in Treiso — a small hilltop village in the Langhe, the Piedmontese landscape synonymous with Barolo, Barbaresco, and white truffles. The dining room, converted from what was once a nursery school, has high ceilings, wooden floors, and windows that open onto an uninterrupted panorama of vineyards stretching toward the Alps. The setting alone makes the drive worthwhile.

Maurilio Garola and a Kitchen Built on Contradiction

Chef and patron Maurilio Garola arrived in Treiso with Nadia Benech, drawn by the great wines of the territory and the restaurant's extraordinary position. He has held a Michelin star ever since — a recognition that sits comfortably alongside accolades from Gambero Rosso, Espresso, and Bibenda. But what defines Garola's cooking is a productive tension: a deep respect for Piedmontese tradition on one side, and an unabashed love of the sea on the other.

The kitchen blends classic Langhe flavors with seafood and the occasional cross-border influence, all anchored by a commitment to home-made preparation and zero-kilometer sourcing for meat. Alongside Garola, chef Marco Lombardo contributes to a kitchen that the restaurant describes as surrounded by "young promises." Nadia Benech oversees the dining room, and the warmth of the welcome is a point of pride — Gambero Rosso awarded the restaurant a special prize for the best front-of-house service in Italy.

What Arrives at the Table

The Mediterranean character of the cooking shows clearly across three tasting menus. From Today's Market is a six-course sequence built daily around whatever the chef selects — no fixed dishes, full trust in the kitchen. 30 Years of Michelin Stars traces the arc of Garola's tenure: prawns breaded in Langhe's Tonda Gentile hazelnuts, agnolotti del plin filled with Seirass ricotta and served in May hay with wild thyme, and young goat prepared two ways. From the Water leans entirely into the sea — shellfish palettes, spaghetti with cuttlefish and bottarga, a fish soup, and a crispy cannolo with strawberry and mascarpone to close.

À la carte, the range is equally wide: vitello tonnato, Cherasco snails with peas and black garlic, finanziera (the traditional Piedmontese offal dish), and a steak tartare sit alongside marinated yellowfin tuna sashimi and caramelized eel with Polignano carrots. Truffles appear in season, as one would expect from a kitchen this rooted in its territory.

The Cellar — an Institution in Itself

Wine Spectator recognized La Ciau del Tornavento with its Grand Award, and the cellar justifies it: carved into the tufa hillside, it holds more than 65,000 bottles from 450 producers across roughly 1,800 labels from around the world. The wine list is considered one of the most complete in Italy — a serious claim in a country where that bar is exceptionally high.

The Herb Garden and the Broader Experience

An on-site aromatario — a kitchen garden — supplies herbs and vegetables according to what is actually ready, not what the calendar says. When an ingredient disappears, the dish changes. It is a quiet but consequential principle that keeps the Mediterranean cooking at La Ciau del Tornavento honest and seasonal throughout the year.