Réva was born as a winery, but today it is also a cutting-edge gastronomic hub.
Within the Resort there is a Restaurant, where traditional and seasonal ingredients are reworked to create new flavours and combinations.
Fighting against waste and wild food are the keywords that inspire both the kitchen and the dining room.
Enhancing the territory through the emotion of taste, the physicality of touch, the wonder of the landscape, the memory of tradition, the Réva Restaurant interprets the table as an organic concept, the centre of a complex system that harmonises the excellence of the Langhe area: from the land to the raw materials, from the raw materials to the know-how of the producers, from the producers to the chef’s inspiration, by the chef in search of the balance between flavour and aesthetics.
Réva Vino & Resort is a young, dynamic and deeply rooted in the territory, where tradition and modernity combine harmoniously.
Autumn is coming and so the restaurant is preparing for a new menu, with a renewed team in the kitchen and new inspirations, based on seasonality, territoriality and creative flair. The dishes come from the curiosity and the use of local ingredients, that the restaurant chefs have personally known and tasted. For example: celery, scallops, black truffle; tajarin, lemon, capers, eel; lamb in three cooking, pears; a special variation of fig as sweet.
The Réva winery manages 7.5 hectares of organic land from which it produces 6 different wines which, with great freshness and cleanliness, 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.