Ristorante Il Centro — Restaurant in Priocca

i visited il centro for the the first time approx 20 years ago with a large group of friends. was amazed already then. came back with my 2 small children around 2011 and we were as welcomed 10 years earlier. i asked my kids to play underneath the table or downstairs outside the bathrooms with their schleich-animals not to disturb the other guests. i remember everyone found them just cute and never in their way. they were as welcomed as we were, so my actions were probably not required. were definitely not a demand or wish from the restaurant. here is everyone welcome! 3rd time was 2014 with my father and same kids, now older. again - gobsmacked by the friendly service, fantastic food and welcoming atmosphere. then i was back in piemonte 2x but was not able to get a table. yesterday i was back again with parents-in-law. 4th time and sooooo so nice. loved everything about the food, service, newly decorated rooms, atmosphere, friendly greeting - the whole package. we are bringing the kids in the spring and will reserve early enough to ensure we have a table. love this place! thank you for every memory. best...

We have been coming to this gem for years. The main chef (the mother of the Cordero family) is incredible attentive to detail, creative with flavors, textures and the presentation of the food.

The staff’s service is on point and the restaurant brings the region’s traditions to live. It’s an absolute treat to enjoy lunch and dinner at I’ll Centro.

If you are traveling to the region and are lucky to get a room at the family Cordero’s boutique luxury hotel right next door you get to enjoy a Michelin experience during their fantastic breakfast and can enjoy one of their rare bottles of vino from their extensive cellar and be able to walk home.

Five stars...

This is one of the best traditional piemontese restaurants in the country. It is two- or three-michelin star standard, though it never pursued this kind of award. I first visited more than ten years ago. It is now slightly more modern, in that there are amuse-bouche between courses and portions are slightly smaller, and there is the occasional touch of recent cooking techniques, but otherwise thoroughly traditional, including in the choice of dishes such as ox tail or veal head. When I last visited one of the most famous Italian chefs was actually discreetly eating at a table nearby - presumably...