The Restaurant is located in the Resort, where traditional and seasonal ingredients are reworked to create new flavours and combinations. Research, territoriality, inspiration and technique are the words that inspire both the kitchen.
Réva is a charming wine resort nestled in the hills of the Langhe of Barolo. It was created from the walls of the historical Tenuta San Sebastiano, the resort has 12 rooms, furnished with taste, sobriety and elegance, a spa with panoramic swimming pool, an outdoor swimming pool overlooking the hills of Monforte d’Alba, a 9-hole golf course and a children playground. The Réva winery manages 7.5 hectares of organic land from which it produces 6 different wines which, with great freshness, faithfully reflect the terroir of the magnificent Langa hills: Langhe Bianco Gray, Dolcetto d’Alba, Barbera d’Alba Superiore, Nebbiolo d’Alba, Barolo and Barolo Ravera. It is known in particular for the resort than for the restaurant, which came out to limelight with the Michelin star received in November 2019.
In the kitchen there is Bruno Giuseppe Maria Melatti, who was born in Parma in 1986, graduated from the Alma in 2007 he continued his career in the Albereta kitchens with Gualtiero Marchesi and at the Four Seasons in Milan. He has always been passionated about haute cuisine and he experimented the rigorous environment of the famous multi-starred restaurants across the Alps, and then passing by Enrico Crippa’s kitchens in Piazza Duomo *** in Alba, Pascal Barbot * in Paris, Relae *, Kadeau * and Noma * in Copenhagen. He returned to France, starting his journey with Yannick Alléno first at the Pavillon Ledoyen *** and then at Courchevel in 1947 ***. In 2019, he began his work at the Réva Resort, owned by Miroslav Lekes, in the kitchen of the FRE Restaurant. Here begins a study path aimed at enhancing the culture and ingredients of Langa.
Opened in 2016 within the resort of the Réva resort, in San Sebastiano in Monforte d’Alba, the FRE Restaurant has always stood out for its cuisine based on quality ingredients. Nature, seasonality and creative flair are fundamental in his recipes. With the arrival of Bruno Melatti, an air of rigor and technique of a typically French school arrived at the FRE. Thanks to his experience in prestigious French kitchens and a renewed team, Melatti introduced a very experimental imprint as well as international to the restaurant’s offer. The style remains modern, creative, with a special attention to the Langhe area. The restaurant has soft lights, neutral colours and materials such as the bare wood of the tables and the iron of the furnishing accessories, that frame a stylish and intimate environment, enlivened by the colours of the large paintings on the walls. The service is veiled but present, cordial but not rigid; it is an integral part of the experience and it creates a double bond with the costumers and kitchen.
RISTORANTE FRE Località San Sebastiano 68, 12065 Monforte d’Alba (CN) firstname.lastname@example.org