{"id":810,"date":"2025-07-14T10:18:28","date_gmt":"2025-07-14T08:18:28","guid":{"rendered":"https:\/\/argajristorante.it\/home\/"},"modified":"2026-03-30T16:56:22","modified_gmt":"2026-03-30T14:56:22","slug":"home","status":"publish","type":"page","link":"https:\/\/argajristorante.it\/en\/","title":{"rendered":"Home"},"content":{"rendered":"
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\n A culinary journey\n <\/h3>\n

\n You have traveled as far as Castiglione, in the Langhe, but your culinary journey will not end among these hills\n <\/h2>\n <\/div>\n
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We are Valentina & Andrea: we opened L’Argaj in 2015, distilling into it everything we learned<\/strong> over the previous ten years. Not a destination, but a starting point to explore new horizons. <\/p>\n\n\n\n

To this day, we continue to nurture the same passion<\/strong> for a craft\u2014hospitality and cooking\u2014that requires a constant and dedicated desire to grow and learn<\/strong>. You will find this passion in Valentina’s service and in Andrea’s dishes. <\/p>\n<\/div>\n\n\n\n

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Piedmontese cuisine, yes, but influences and flavors that reach far and wide will offer you a fulfilling and unexpected culinary journey<\/strong>, the result of research cultivated and refined over the years.<\/p>\n\n\n\n

We welcome you and invite you to discover more about our restaurant.<\/p>\n\n\n\n

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Discover who we are<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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    \n The cuisine\n <\/h4>\n

    \n Culture, research & balance\n <\/h2>\n

    \n In the kitchen, I care about two things: that you leave the table satisfied and that the time spent here leaves you with a pleasant feeling.\n <\/h4>\n
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    The foundation is the local territory: its products and its traditions. From there, I feel free to venture further, incorporating ingredients and influences from afar. <\/p>\n\n\n <\/div>\n

    \n \n Discover the kitchen\n <\/span>\n \n \n \n <\/svg>\n <\/span>\n <\/div>\n <\/div>\n <\/a>\n <\/li>\n\n\n
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    \n The Dining Room\n <\/h4>\n

    \n Conviviality & atmosphere\n <\/h2>\n

    \n Large windows overlooking the Barolo hills, soft lighting, and a whispered atmosphere\u2026\n <\/h4>\n
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    The dining room has been renovated with softer, more intimate tones. What has not changed is the way we welcome you: the service remains simple, direct, and attentive, with the aim of letting you unwind for a few hours and enjoy the evening. <\/p>\n\n\n <\/div>\n

    \n \n Explore the dining room\n <\/span>\n \n \n \n <\/svg>\n <\/span>\n <\/div>\n <\/div>\n <\/a>\n <\/li>\n\n\n <\/div>\n <\/div>\n<\/section>
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    \n Wine List\n <\/h3>\n

    \n An unparalleled & curated selection\n <\/h2>\n
    \n Built over time with the goal of helping you discover the region and piquing your curiosity. It is updated with our latest finds: take a look to see what we have decided to uncork now. \n <\/div>\n <\/div>
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    \n By the glass\n <\/h4>\n

    \n For those who prefer a lighter touch\n <\/h2>\n

    \n It is possible to choose from a list of wines served by the glass using the Coravin system.\n <\/h4>\n
    \n \n View the list\n <\/span>\n \n \n \n <\/svg>\n <\/span>\n <\/div>\n <\/div>\n <\/a>\n <\/li>\n\n\n
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    \n Freshness & Elegance\n <\/h4>\n

    \n White Wines\n <\/h2>\n

    \n A selection of Italian white wines that express terroir and freshness.\n <\/h4>\n
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    Perfect for an aperitif, a starter or to enhance our fish dishes.<\/p>\n\n\n <\/div>\n

    \n \n View the whites\n <\/span>\n \n \n \n <\/svg>\n <\/span>\n <\/div>\n <\/div>\n
    \n \"Wine\n <\/div>\n <\/a>\n <\/li>\n\n\n
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    \n Structure & Character\n <\/h4>\n

    \n Red Wines\n <\/h2>\n

    \n From the great Piedmontese Barolos to super Tuscans, a wine list that celebrates the vinicultural excellence of Italy.\n <\/h4>\n
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    Ideal companions for our premium meats and traditional dishes.<\/p>\n\n\n <\/div>\n

    \n \n Explore the selection\n <\/span>\n \n \n \n <\/svg>\n <\/span>\n <\/div>\n <\/div>\n
    \n \"Wine\n <\/div>\n <\/a>\n <\/li>\n\n\n <\/div>\n <\/div>\n<\/section>
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    \n The Menu\n <\/h3>\n

    \n Seasonality, freshness, and “few” kilometers\n <\/h2>\n
    \n Our menu changes with the seasons and evolves to follow the new ideas born in the kitchen. Take a look at the updated menu and discover what we are cooking this season.\n <\/div>\n <\/div>
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      \n \n Menu\n <\/span>\n \n \u00c0 la carte\n <\/span>\n <\/h2>\n <\/div>\n
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      Appetizers<\/h3>\n <\/div>\n
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      \n Albese-style raw beef<\/span>\n sweet potato chips, smoked curd, liquorice and chamomile<\/span>\n <\/p>\n

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      18\u20ac<\/p>\n <\/div>\n

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      \n Marinated capocollo, <\/span>\n green curry and grilled peas<\/span>\n <\/p>\n

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      17\u20ac<\/p>\n <\/div>\n

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      \n Barbecued artichokes, <\/span>\n parsnip cream, leeks and tarragon oil<\/span>\n <\/p>\n

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      17\u20ac<\/p>\n <\/div>\n

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      \n Marinated bonito,<\/span>\n beetroot, white turnip and shiso<\/span>\n <\/p>\n

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      19\u20ac<\/p>\n <\/div>\n

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      \n Snail Salad<\/span>\n spring vegetables and wild garlic pesto<\/span>\n <\/p>\n

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      18\u20ac<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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      Firsts Courses<\/h3>\n <\/div>\n
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      \n Calamarata pasta with rabbit rag\u00f9 and b\u00e9chamel<\/span>\n <\/p>\n

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      20.00\u20ac<\/p>\n <\/div>\n

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      \n Risotto cooked in cacciucco water <\/span>\n with raw cuttlefish and fried transparent gobies (minimum 2 people)<\/span>\n <\/p>\n

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      22.00\u20ac<\/p>\n <\/div>\n

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      \n Oxtail-stuffed reginette<\/span>\n with walnut sauce, turnip greens and sun-dried tomatoes<\/span>\n <\/p>\n

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      20.00\u20ac<\/p>\n <\/div>\n

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      \n Gyoza<\/span>\n garden sauce, vegetable jus and katsuobushi<\/span>\n <\/p>\n

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      20.00\u20ac<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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      Main Courses<\/h3>\n <\/div>\n
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      \n Pigeon, cauliflower <\/span>\n preserved lemon and dill<\/span>\n <\/p>\n

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      30\u20ac<\/p>\n <\/div>\n

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      \n Suckling pig with plum ketchup and barbabuc<\/span>\n <\/p>\n

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      26\u20ac<\/p>\n <\/div>\n

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      \n Beef skirt steak ‘bollito’ style <\/span>\n <\/p>\n

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      24\u20ac<\/p>\n <\/div>\n

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      \n Miso-marinated snapper<\/span>\n peanut sauce and pak choi <\/span>\n <\/p>\n

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      30\u20ac<\/p>\n <\/div>\n

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      \n Cheese selection<\/span>\n by Franco Parola<\/span>\n <\/p>\n

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      17\u20ac<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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      Desserts<\/h3>\n <\/div>\n
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      \n Yogurt, green apple<\/span>\n matcha and almonds<\/span>\n <\/p>\n

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      10\u20ac<\/p>\n <\/div>\n

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      \n White chocolate, lime,<\/span>\n coconut and mango<\/span>\n <\/p>\n

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      10\u20ac<\/p>\n <\/div>\n

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      \n Banana<\/span>\n chocolate and caramel<\/span>\n <\/p>\n

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      10\u20ac<\/p>\n <\/div>\n

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      \n Tiramis\u00f9 roll<\/span>\n <\/p>\n

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      10\u20ac<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n\n <\/ul>\n \n <\/div>\n<\/section>\n

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      \n Tasting menu\n <\/h2>\n

      \n If you wish to follow the Chef’s suggestions.\n <\/p>\n <\/div>\n

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        \n \n Small Menu\n <\/span>\n <\/h2>\n <\/div>\n
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        Appetizers<\/h3>\n <\/div>\n
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        \n Marinated capocollo<\/span>\n green curry and grilled peas<\/span>\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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        Firsts Courses<\/h3>\n <\/div>\n
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        \n Oxtail-stuffed reginette<\/span>\n with walnut sauce<\/span>\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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        Desserts<\/h3>\n <\/div>\n
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        \n Yogurt, green apple,<\/span>\n matcha and almonds<\/span>\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div> <\/div>\n