Territory and family, traditions and culinary culture: these are precious legacies that, if they find fertile ground, become the driving forces of a bright destiny, like that of Ugo Alciati. Born in 1967, he baked his first meringues at just 9 years old and by the age of 15, he was already active in the kitchen of the family restaurant. Following in the footsteps of his parents, Guido and Lidia, he took over the renowned restaurant Guido, which has made history in Italian cuisine. He continues to focus on tradition, creativity, and a meticulous search for high-quality ingredients from local producers. Over the years, the location has changed, and today the restaurant is situated in Serralunga d'Alba, in an ancient estate and hunting lodge of King Vittorio Emanuele II, surrounded by 150 hectares of vineyards. The first Michelin star was earned in 1973 and still shines brightly today. Among the must-try dishes are the legendary plin with roast meat sauce made with three different types of meat, and the creamy fior di latte gelato, natural and made with only five ingredients. The menu is strictly daily, adhering to the freshness and availability of nature itself. Respect, fidelity to tradition with touches of innovation, talent, and passion are all brought together in the skilled hands of this extraordinary chef.
