Osteria Arborina

The fine dining

Osteria Arborina Haute Cuisine, fine dining restaurant that follows the “Zero Waste” philosophy and offers tasting itineraries portraying authentic local and national flavours in a sustainable way.

Executive chef: Fernando Tommaso Forino
Open Thursday to Monday from 12.30pm until 2.00pm and 7.30pm until 10pm

Fernando Tommaso Forino

Zero-waste kitchen

From Campania, born in 1990, his passion for cuisine began at a very young age. He worked in prominent restaurants, both in Italy and abroad, with great chefs such as Di Costanzo, Anne-Sophie Pic, Michelle Bras, Grant Achatz and Andrea Aprea. He confirmed his first Michelin Star in in 2018 as Executive Chef in Geneva.


Not everything is what it looks like… For certain you will find in my dishes “a galore” of tradition and local excellences, with “just enough” memories and creativity and sustainability “to taste”.

Find out the menus

Fernando’s approach to cuisine is characterized by a respect for ingredients and a desire to rediscover and enhance authentic local and national traditions.  This approach is expressed most clearly in dishes where “no waste” is the key term.   Another distinctive element is wonder…course after course.

The LAB, the Bistrot of Osteria Arborina

A magical place, overlooking the vineyards: The LAB awaits you for an aperitif, a snack or a dinner full of conviviality, Piedmontese and Italian food and wine tradition and signature drinks made with local raw materials.

THE LAB
bistrot terrazza
enoteca vino
enoteca vino

A bouquet of experiences

Come and discover more than 650 labels of wine in our Wine shop.
Each bottle tells the story of people, hard work and knowledge, modernity and ancient knowledge.

WINE SHOP

A bouquet of experiences

Come and discover more than 650 labels of wine in our Wine shop.
Each bottle tells the story of people, hard work and knowledge, modernity and ancient knowledge.

WINE SHOP
enoteca vino
enoteca vino