Chef Charles Pearce draws inspiration from the great regional tradition with an evolutionary twist that transforms each recipe, even the best-known, into a brand-new dish. Recurring on the menu is the raw material of the area, from vegetables to meat, as in the Cervere leek flan, pecorino sauce and grape must or the Beef Stew with Dolcetto, creamy polenta and salsa verde. 

You can also enjoy the more traditional Vitello Tonnato and the braised beef Plin with roast reduction, but always interpreted in a way that adds a small, rich new perspective, with a special emphasis on taste. 

Bistrot Ristorante Lorto
Bistrot Ristorante Lorto
Bistrot Ristorante Lorto
  • Vitello Tonnato
  • Soft egg
    pea cream, fresh peas, lardo from San Desiderio, Fiandino Riserva
  • Fried chickpea panissa
    whipped salt cod, minted broadbeans
  • Local artichoke flan
    Roccaverano fondue, grape must
second course
  • Hake Kiev
    hazelnut pesto butter, monksbeard, basil emulsion
  • Sliced piedmontese
    flank steak cooked on the barbecue, turnip tops, Fiandino fondue, pickled kumquats
  • Shallot tarte tatin
    Castelmagno fondue, spring salad with capers citronette
first course
  • Plin ravioli
    braised beef, roasted meat jus
  • “Rabatòn” wild herb and ricotta gnocchi
  • Cavatelli
    soft broccoli cream, garlic and chilli bread crumbs, prawn crudo
  • Maltagliati pasta
    local hen ragout, aromatic herbs
  • Krumiri Tiramisù
  • Gluten free
    chocolate and hazelnut cake, vanilla ice cream
  • Crème brûlée
  • Ice cream and sorbet of our own production


Open for lunch and dinner every day except Tuesday.

The Bistro is located on the lower floor of the restaurant building, with large windows opening onto the wonderful terrace for a bright, open space, furnished as if it were an alfresco garden, ideal for hosting even large events thanks to its versatile structure.

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Restaurant building 

Via Piazze 14, 15010 Cremolino (AL)

Bookings at 0143 038045
or by email at with object of the email “LORTO RESERVATIONS