The story
Nestled in the Asti hills, Le Cattedrali Relais by LAQUA Collection is a Michelin-starred destination where Chef Gianluca Renzi marries his Campanian roots with Piedmontese tradition. The result is a tasting menu that feels both grounded and surprising, built around local ingredients and an open-kitchen intimacy.
Reviewer Francesco Zini called it “one of the best meals I’ve had in a long time,” praising a “crescendo of flavor” from the playful bread service to the sublime pigeon and sweetbread standouts like *Agnolotti del Plin con Gallina Bionda di Saluzzo e Blu di Capra*. With a la carte options and an elegant, romantic setting, this is a restaurant that makes a strong case for a detour to Piedmont.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 25 dish mentions say about the food
“The dessert is very fresh.”
What creators say
2 creators have covered Le Cattedrali Relais by LAQUA Collection. Most active: Francesco Zini
Le Cattedrali is a Michelin-starred restaurant in Piedmont by Chef Gianluca Renzi, offering a tasting menu and à la carte options that highlight local ingredients and the chef's Roman and Piedmontese influences.
Dishes mentioned
- Amuse-bouche
- Focaccia
Ricciola
This amberjack is left natural, absolute valorization of the quality of the raw ingredient.
Tono rosso con gelatina di cacciucco e spuma alla bagn cauda
This dish seems simple but has a very complete and balanced flavor. It's one of the chef's signatures.
Seppia alla griglia e fritta
The grilled and fried cuttlefish gives a great texture. The sea urchin and almond cream gives it a nice length and sea flavor.
- Francesco ZiniLoved
Provo il NUOVO ristorante STELLATO di CANNAVACCIUOLO · @ 0:09
An exceptional one-Michelin-star dining experience at Relais Le Cattedrali in Asti, where Chef Gianluca Renzi delivers a creative, ingredient-driven tasting menu that blends his Campanian roots with Piedmontese tradition — every dish was a crescendo of flavor, from the playful bread service to the sublime pigeon and sweetbread, making it one of the best meals I've had in a long time.
Dishes mentioned
Gnocco Fritto con Crema di Fungo Fermentato e Lardo di Luiset
This is a one-shot bite: a warm fried gnocco filled with fermented mushroom cream and lardo. It's a single mouthful that tingles in your mouth — really well executed.
Cannolo di Carota con Cacao e Coda alla Vaccinara
A small cannolo made with carrot and cocoa pastry, wrapped around a classic Roman recipe — coda alla vaccinara with pecorino. It's a bit difficult to eat in one bite, but the flavor is pure stewed oxtail. Delicious.
Mini Tacos di Cavolo Nero con Tartare di Fassona e Crema di Soia
A soft black cabbage taco filled with Fassona tartare and a soy cream. The cabbage aroma is very strong but in the taste it almost disappears, leaving room for the meat. A great start.
Insalata Russa Autunnale con Zucca e Cavolo
An autumn version of Russian salad with pumpkin and crispy cabbage, completed with a fermented carrot extract. There's a lot of butter — I can taste it — and the carrot is really highlighted. A nice vegetable contrast, engaging.
Ricciola Marinata con Estratto di Lattuga Romana e Gelato alle Erbe Spontanee
The amberjack is left natural, simply marinated with salt and oil, and finished with a romaine lettuce extract and a gelato made from wild herbs from their botanical garden. The fish persists among the vegetables, releasing its taste at the end of chewing. The herb and vegetable game gives a lot of length on the palate. The amberjack itself is incredible — probably ventresca quality.
