Opened in Barbaresco, in the province of Cuneo, in the heart of the Langhe, Italy, the new Osteria, created by Michelin-starred chef Emilio Garola and international manager Paolo Dalla Mora: Fabio Ferrillo, a talented architect with a refined ambience, signs this refined aesthetic surprising business restaurant that floats between traditional echoes and contemporary mood.
A warm, characteristic and refined ambiance reminiscent of the area’s tradition reinterprets its DNA with a contemporary accent. A small shop that turns into a cocktail bar, a sophisticated kitchen that represents the unique focal point of every perspective, a dining room decorated with a statement carpet, but made of marble: surprise is the key to reading every room.
A complex challenge, an ambitious and exciting project. “I have been following a couple of English vibes – the architect describes – although he is strongly associated with this country, with the view of the valley and the mountain Monviso. I designed every detail, from lighting to furniture, and established a dialogue between the concrete walls and the city of Barbaresco, but filtered the view out through a green, tropical landscape. “
An almost hidden staircase leads down to the cellar, the second heart of the Campamac experience next to the kitchen: Here, the wine is kept in the inferno, a typical subterranean tuff room, thanks to the design of Fabio Ferillo and the presence of the scenographic central table marble and iron, also designed by the architect.
Campamac is not just a restaurant, but a high-end osteria, where everything is sold: In the small entrance shop you can buy so fresh bread and pasta, the best local meats, sauces and jams. But also plates, matching glasses for Nebbiolo wine and art works such as Another View, a video installation of a window overlooking the Venetian carnival from the Palazzo Pisani, or sweeper Danish designer Maarten Baas, whose clock apparently explains how time should not be overlooked.
One final curiosity: Campamac is a dialect word used as an encouragement in Piedmont, something like the English “Come on” or the Roman “Daje”. It is the greeting that chef Maurilio Garola has always used. This new restaurant in the heart of the Langhe.