In a beautiful 19th-century house in the medieval village of Caluso, in the Canavese region, you will find the Gardenia Restaurant. Since 1977, Mariangela, Mauro, and Assunta embarked on this adventure with a singular objective: to make people feel at home. The restaurant is characterized by charming and welcoming rooms, punctual yet informal service, and above all, sincere and authentic cuisine.
Over the years, Gardenia Restaurant and its cuisine have evolved. It first received a Michelin star in 2001 and then, in 2021, obtained a green star for sustainability. However, the place has always maintained its original character and soul.
The chef’s philosophy in the kitchen translates into sustainability of the local agricultural economy, not only with the use of 0 km products, but also with through activities and experiences that involve local producers and farmers markets and promote the territory.
A rigorous ethical supply chain, respectful of the territory, the traditions and the tiring work of small producers that allow not only local excellence to be brought to the table but also a piece of their history, cultural biodiversity, agri-food biodiversity and places. This philosophy combines with research, sensitivity and awareness towards nature and the environment.