Ristorante Scola

Ristorante Scola, established in 1926 in Castelbianco by Manuelin and Angiolina, has grown over three generations into an elegant dining venue. The restaurant features wood and stone interiors, a cozy wine cellar, and a bar set within a medieval village context. Seven finely appointed rooms in the attached Locanda offer accommodation amid the surrounding valley greenery. Under the direction of Head Chef Roberto Rummolo since 2022, the kitchen presents a creative approach grounded in Ligurian culinary traditions and strict seasonality. Menus include multi-course tastings and à la carte dishes showcasing alpine fish, game, and local produce. Signature plates feature wild salmon with Nasino beans and Bernese sauce, wild boar ragù raviolone, Brigasca sashimi with anchovies and kimchi cabbage, and Piedmontese beef belly with mushrooms and roasted strawberry grape. The restaurant’s wine cellar contains 600 labels chosen to complement the cuisine or serve as gifts. Pastry chef Michela Gusciglio crafts desserts such as meringue with cocoa and pumpkin ice cream and a millefoglie cannolo with annurca apple and pecan nut. Ristorante Scola operates on Green Energy and extends its enogastronomic experience through catering services that uphold the same culinary philosophy. The establishment holds a listing in the Michelin Guide.