Review
A family-run albergo and trattoria in the green heart of Alta Val Borbera, Cacciatori has been welcoming guests since 1920. Four generations have carried on the same passion for hospitality, with respect for tradition at its core. The kitchen, led by Vera, celebrates the seasons with local treasures — truffles, wild mushrooms, Montebore cheese, Timorasso wine, game and hearty legumes — all transformed into honest and flavourful dishes.
The restaurant’s three dining rooms and panoramic terrace overlooking the valley make it a weekend retreat for city dwellers in search of fresh air, good food and warm company. With just sixteen rooms, Cacciatori invites guests to linger — for a long lunch, a restful stay, or a summer escape with walks in untouched nature.
Editor’s Highlights
- Eggplant bake with potatoes, tomato sauce, onions, oregano and raisins.
- Stuffed zucchini and eggplants.
- Egg tagliolini with meat ragú.
- Meat ravioli with butter and sage.
- Tiramisu.