Derived from the careful renovation of the nineteenth-century Cascina Bonelli, Relais Villa d’Amelia looks like an old farmhouse that encloses an elegant Gastronomic Restaurant.
In the restoration, the original features were maintained, thus contributing to the atmosphere of yesteryear: the family’s private church is still present inside.
The Relais is a special place, chosen for a relaxing stay and to celebrate in style, but it can also be booked in its entirety for receptions, private parties or corporate meetings.
A pitcher of water as a symbol of hospitality
The name of the farmstead is dedicated to Madama Amelia Bonelli, a character endowed with great personality and hospitality: it seems that a large pitcher of water was never missing at the entrance for the refreshment of all who entered.
This custom has come down to the present day: today as then, Amelia water is always available to guests at the entrance of the facility and serves to perpetuate the ritual, symbolizing the sacredness of the guest.
On fine days it is possible to sit outside while enjoying a spectacular view of the hills
The restaurant called upon to guard and represent the Relais’ gastronomic offerings is DaMà, whose name is dedicated to Madama Amelia Bonelli.
In the kitchen is Dennis Cesco, class of 1993, Damiano Nigro’s right-hand man, who after 15 years passes the baton to his student while remaining the master chef.
The warm and welcoming room is lit by large windows overlooking the lush gardens and surrounding hills.
The gastronomic proposal
Local ingredients and genuine products are the protagonists of Alta Langa and are sought among local shepherds, farmers and small ranchers: these two pillars form the basis of the chef’s cuisine, which is complemented by a focus on pasta drawn with carefully chosen local flours.
A combination of tradition and innovation where alongside Italian cuisine, we find some aspects shared with French cuisine: sauces and cooking grounds that enhance and flavor, making the most of the flavors of the raw materials.
In 2022 Villa d’Amelia revolutionized its breakfast concept, inspired by the latest international trends that is now completely a la carte.
The menu of different courses, sweet and savory, is the starting point for a day of relaxing, wholesome, quality food for a level-headed, even more relaxing and complete proposal.
Selected products include the best local meats and cheeses paired with different varieties of honey and jams from small local producers.
On fine days it is possible to sit outside on the terrace and have a good hot coffee while enjoying a spectacular view of the hills.
Wine by the Glass
- Vegetarian: Yes
- Vegan: Upon Request
- Celiac: Upon Request
N° of Seats
Created from the renovation of a 19th-century house, it offers 37 rooms and suites
The Relais encloses 37 rooms, 3 suites and 2 junior suites, furnished in a refined and contemporary style with elegant finishes.
Each of them, equipped with a travertine marble bathroom, offers every comfort.
The two Deluxe Suites with views of the Alps and the San Luigi Suite, carved out of the former aristocratic chapel, are the most prestigious accommodations.
Relaxation and privacy are guaranteed in the seven acres of parkland with panoramic views or in the elegant beamed bar and lounge, furnished with oriental rugs and grand piano.
The wellness area
The basement houses the wellness area, consisting of a Finnish sauna, Turkish bath, aroma paths and experience showers, mini-pool with whirlpool, relaxation room, fitness area and heated outdoor pool that can also be used during the cold season.
To complete the wellness journey, you can be pampered with a facial-body, single or couples massage.
The roof was created in wood with the recovery of ancient matchboarding beams.
A radical intervention in the building’s load-bearing masonry allowed the recovery of vaulted horizons and wooden structures of particular historical value.
N° of Rooms
N° of Suites
Dennis Cesco's Kitchen
A journey to Alta Langa, with its bold character and strong colors, through the cuisine of young Chef Dennis Cesco
Dennis Cesco was born in Pieve di Cadore and began working in the kitchen with star chef Alberto Zago at Hotel La Torre Padola (BL) at a very young age.
Little more than 18 years old, Dennis entered the Villa d’Amelia kitchen, working with Damiano Nigro.
He later moved to France, perfecting his skills with masters Alain Solivérès at Le Taillevent, Two Michelin Stars, delving into the techniques of preparing sauces and bottoms, and Yannick Alléno at Pavillon Ledoyen, Three Michelin Stars, where he was responsible for managing the side dishes and sauces of fish main courses.
His last experience in France, before returning to his base at Villa d’Amelia, is with Christoph Pelé at Le Clarence Paris, Two Michelin Stars.
Discovering the area among art, food and wine, and landscapes
Types of menus
- Tasting menu
- A la carte menu
Guests are asked to report any food allergies or intolerances.