In the early 1960s, Guido and Lidia Alciati played a crucial role in turning the heavy, rustic dishes of the Langhe into the refined cooking that can be found in so many of the region’s restaurants.In fact, they were so ahead of their time that a number of the concepts they developed were later codified by Gault Millau in the Nouvelle Cuisine Manifesto. While the restaurant no longer serves a cuisine that can be considered cutting edge, sons Piero and Ugo do their best to carry on their legacy.