The dining room of Naevia restaurant in Neive with its wine wall

Restaurant in Neive · Langhe, Piedmont

Territory, tradition, contamination

On Piazza Italia, in the old town of Neive, Piedmontese cooking built on Langhe produce, in conversation with flavours from further away.

Book a table Autumn menu

The restaurant

Seasonal Piedmontese cooking

Naevia takes its name from the Roman family that, according to tradition, gave its name to Neive. These are the hills of Barbaresco, hazelnuts and the white Alba truffle, and our kitchen starts here: Fassona beef from the Fantoni butchers in Santo Stefano Belbo, organic eggs from Claudio Olivero, snails from Paolo Bove in Novello.

Classics such as ravioli del plin and braised beef cheek sit next to dishes that travel: Belgian endive in teriyaki, miso caramel, calamansi gel. The wine list focuses on the Langhe. In the kitchen: chef Lorenzo and executive chef Jessica.

Chef plating a tartare in the Naevia kitchen

Autumn 2026

Tasting menus

Per person, drinks not included. White truffle season runs from October to December.

Tradition Menu

45 €

Fassona beef sirloin tartare, light bagna cauda, beetroot and salted lemon
Ravioli del plin with brown jus
Braised beef cheek, potato millefeuille, fried parsley
Bonet sphere

Truffle Menu

45 €

Fassona beef tartare
Tajarin made with 30 egg yolks, butter
Salt-baked Andezeno onion, velouté, hazelnut and Jerusalem artichoke praliné, confit yolk
Chestnut honey semifreddo, sablé hazelnuts, milk foam

White Alba truffle not included: sold by weight, minimum 3 g.

Naevia Menu

55 €

Fassona beef tartare, radicchio in pomegranate and pink pepper osmosis, quince gel
Belgian endive in teriyaki sauce, lime, chilli, peanut praliné
Riserva San Massimo rice with mushrooms, smoked burrata, nettle oil
Pork rack, tamarind sauce, buttered chestnuts, cavolo nero, salted lemon
Chocolate tenerina, miso and soy salted caramel, lime gel, chocolate sorbet and foam

À la carte

Prices in euro. Cover charge 3 €, water 2.5 €.

Starters

Fassona beef tartare, radicchio with pomegranate and pink pepper, quince gel

Tartare di Fassona, radicchio in osmosi di melograno e pepe rosa, gel di mela cotogna

Pink-cooked veal round, tuna sauce

Magatello cotto rosa con salsa tonnata

Langhe snails from Paolo Bove in port and black truffle sauce, Jerusalem artichoke cream, sweet-and-sour pumpkin

Chiocciole di Langa Paolo Bove in salsa al porto e tartufo nero, crema di topinambur, zucca agrodolce

Belgian endive in teriyaki sauce, lime, chilli, peanut praliné

Indivia belga in salsa teriyaki, lime, peperoncino, pralinato di arachidi

First courses

Ravioli del plin with brown jus

Ravioli del plin al fondo bruno

Tajarin (30 yolks) with rabbit ragù and Langhe herbs

Tajarin 30 tuorli al ragù di coniglio, erbe di Langa

Felicetti spaghettoni, marinated anchovies, basil, seasoned breadcrumbs °

Spaghettoni Felicetti, alici di lampara marinate, basilico, pane aromatizzato °

Golden Pignoletto Rosso polenta gnocchi, mushroom ragù, cultured butter, calamansi gel, cavolo nero extract

Gnocchi di polenta Pignoletto Rosso dorati, ragù di funghi, burro acido, gel al calamansi, estrazione di cavolo nero

Main courses

Braised beef cheek, potato millefeuille, fried parsley

Guancia brasata, millefoglie di patate, prezzemolo fritto

Pork rack, tamarind sauce, buttered chestnuts, cavolo nero, salted lemon

Carré di maiale, salsa al tamarindo, castagne al burro, cavolo nero, limone salato

Fish and mussel stew, toasted bread

Guazzetto di pesce e cozze, crostone

Salt-baked Andezeno onion, velouté, hazelnut and Jerusalem artichoke praliné, confit yolk

Cipolla di Andezeno cotta al sale, vellutata, pralinato di nocciola e topinambur, tuorlo confit

Selection of Piedmontese cheeses

Selezione di formaggi piemontesi

Desserts

Bonet sphere

Sfera di bonet

Chocolate tenerina, miso and soy salted caramel, lime gel, chocolate sorbet and foam

Tenerina al cioccolato, caramello salato al miso e soia, gel al lime, sorbetto e spuma al cioccolato

Honey semifreddo, figs, almond crumble, milk foam

Semifreddo al miele, fichi, crumble di mandorle, spuma di latte

Seirass mousse, candied turnips, beetroot and vanilla sauce, toasted walnut paste

Mousse al Seirass, rape sciroppate, salsa alla barbabietola e vaniglia, pasta di noci tostate

Allergen information is available on request: please ask our staff. Some products are blast-chilled or frozen on site according to our HACCP plan (EC Reg. 852/2004). ° marks a product frozen at source; raw or marinated fish undergoes preventive treatment (EC Reg. 853/2004).

Suta means “below” in Piedmontese

Osteria SUTA

Right below the restaurant, hidden in the lanes under the square: a traditional Piedmontese osteria with home cooking. Raw Fassona beef, tajarin with sausage ragù, square ravioli with roast gravy, braised beef cheek. Tradition menu 38 €; truffle menu 60 € (black) or 90 € (white).

Via Cesare Battisti, Neive · Lunch 12:00–14:00 · Dinner 19:00–21:00 · Closed Monday and Tuesday

Call 351 791 3857 Full menu (Italian)

Naevia Catering

Weddings & events

Our kitchen at your venue: villas, wineries, castles and gardens across the Langhe, Roero and Monferrato. Aperitivo stations, freshly fried finger food, seated dinners, open bar and full set-up, with menus for children, vegetarians and guests with allergies.

catering@naevia.it · 349 122 9630

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