Business Hours
Closing Day
Holidays
Steeped in the gastronomic tradition of Carrù, the gateway to the Langhe, Al Bue Grasso is a restaurant that celebrates the authentic flavors of Piedmont, combining the warmth of agenuine welcome with a cuisine that emphasizes the region’s meat and typical dishes.
This historical reality, handed down from generation to generation, has its roots in the late 19th century, when Ezio’s great-grandfather, the current owner, started the Cantina Nuova tavern.
The family journey continued after the war with grandmother Rina, and later with father Carlo, who in 2003 opened Al Bue Grasso, a symbol of Carribean cuisine.
Today it is Ezio who passionately keeps the legacy alive, assisted by chef Francesco, whose talent and gastronomic curiosity have led him to travel around Italy, enriching the restaurant’s menu.
From left, Francesco, the chef, Carlo, the founder, and his son Ezio, the current manager
A classic of Piedmontese cuisine, carne cruda al coltello. A simple dish, but rich in genuine flavours, that enhances the quality of the meat and the art of traditional preparation
At the Bue Grasso, thought is also given to the well-being of the youngest guests and families. The outdoor terrace is perfect for dining al fresco, with a view of the playground that allows children to have fun in safety. In addition, for those travelling, the large car park accommodates all types of vehicles, including trucks and coaches, making the restaurant an ideal destination for a stopover
The Kitchen
A world of Piedmontese flavors: from Bollito to Bagna Cauda
The cuisine at Al Bue Grasso restaurant is a must-visit destination for those with a true passion for meat and the authentic flavors of Piedmontese tradition.
Here, bollito misto is the star all year round, carefully prepared daily to offer guests an experience that enhances the qualities of the meat in its most classic variations.
Spring and summer are the ideal times to enjoy flavorful grills in the open air, on the terrace, while in the colder months, bagna cauda and fritto misto warm the heart and evoke the warmth of old-fashioned cooking.
Specialties
Tasting Menu
Wine by the Glass
Special Menu
- Vegetarian: Yes
- Vegan: No
- Celiac: No
N° of Seats
Homemade Bagna cauda, made according to the traditional recipe, ready to enrich your dishes with an authentic flavour. A jar that encapsulates passion and craftsmanship, ideal for bringing a timeless classic to the table
A specialty rich in tradition: snails prepared according to the historic Bue Grasso recipe.
Authentic flavour, timeless gestures, and the true identity of the Langhe on a plate
An explosion of authentic flavours that tell of the passion and art of traditional cooking. Dishes that captivate with simplicity and intensity, bringing to the table the true taste of carefully chosen seasonal and 0 km raw materials
The Fat Ox Fair
A stage of life, colors and flavors
Every December since 1910, Carrù has been transformed into a lively stage where history, tradition and passion come together to celebrate the Fat Ox Fair (Fiera del Bue Grasso).
The date of the Fair always falls two Thursdays before Christmas. The town comes alive in a riot of life, color and folklore. Farmers, ranchers and visitors crowd the streets of the village, bringing with them the energy and authenticity of a land that thrives on agriculture, crafts and art.
The absolute star? The majestic fat ox, carefully bred for years for this moment of glory. As the sun rises, the scent of hot broth envelops the air as the breeders lead their oxen on parade.
It is a ritual that evokes country life and a deep connection to the land, a time when the village celebrates its cultural and gastronomic heritage.
The Fat Ox Fair is one of the most anticipated and beloved events in the region, a symbol of tradition that attracts thousands of visitors each year.
The fat ox
Its diet, consisting of natural products such as hay, corn, bran, soybeans, fava beans, and barley, may also include mineral and vitamin supplements, and in some cases, foods such as eggs for complete nutritional intake.
The animal fattens slowly and in a balanced way, reaching full maturity and maximum quality only through the experience of skilled breeders. The result is an exceptional meat: intensely flavorful, extraordinarily soft and rich in taste, captivating with its unmistakable goodness.
Piedmontese bollito misto accompanied by the seven sauces. A celebration of regional cuisine, where each sauce enhances the different nuances of the meat
Served with the seven classic sauces that complement its flavour: from the sweetness of the cugnà to the spiciness of the bagnetto verde, every detail tells of the passion and care for traditional dishes
A warm and comforting dish: tripe in broth, with an intense and enveloping flavour. Perfect for warming the soul and satisfying the palate with simple, genuine tastes
Prices & Services
Seasons of taste
Menu (38.00 € per person)
Appetizers of the house
First course to choose from
- Chef’s daily special
- Agnolotti with ragù
- Gnocchi with cheese cream
Second course to choose from
- Trionfo di bollito alla carruccese
(seven cuts: tongue, head meat, oxtail, brisket, flank, hen, and cotechino) served with the traditional seven sauces and side dishes - Barolo-braised beef (Brasato al Barolo)
- Chef’s daily second course
House wine: Dolcetto D.O.C. (1/2 bottle)
Dessert, water and coffee
Some dishes you can enjoy a la carte
- Trionfo di bollito €19.00
- Anchovies in green sauce €10.00
- Piedmontese giardiniera (pickled vegetables) €8.00
- Burgundy-style snails €15.00
- Tripe soup €11.00
- Hand-chopped raw beef tartare “alla carrucese” €10.00
- “Rotonda” in tuna sauce €10.00
- Piedmontese bunet (traditional chocolate-amaretto pudding) €5.00
Services
Accepted Payments
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