Osteria Arborina

A contemporary vision of cuisine

Culinary tradition is reinterpreted with sensitivity, balancing recognizable roots with a personal touch, and with the utmost respect for the quality of raw ingredients.
A deep connection to the territory, a strong focus on seasonality, a commitment to sustainability and a measured creativity define the identity of our cuisine, leaving space for an authentic experience that is constantly evolving.

Opening hours
Dinner: from Thursday to Monday, from 7.30 PM
Lunch: Sunday, from 12.30 PM to 2.00 PM

BOOK A TABLE

Osteria Arborina

A contemporary vision of cuisine

Opening hours
Dinner: from Thursday to Monday, from 7.30 PM
Lunch: Sunday, from 12.30 PM to 2.00 PM

BOOK A TABLE

At the table…

A single tasting journey, called No Rules , which embodies the free creative expression of Chef Fernando Tommaso Forino and invites guests to be pleasantly surprised.
There is no fixed menu: guests simply choose the number of courses, and each tasting unfolds between local traditions and the chef’s personal journey, in a rhythm of curiosity, emotion and well-defined flavors.

LUNCH DINNER

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”.

BIO

Executive Chef

Fernando Tommaso Forino

Executive Chef

Fernando Tommaso Forino

BIO

Executive Chef
Fernando Tommaso Forino

From Campania, born in 1990, begins his experience in the kitchen at the “Savoy Beach Hotel” in Paestum with Chef Gioacchino Nocera, then to “La Cantinella”, where he learned the secrets of haute cuisine. His tenacity and his strong cooking skills have led him to be part of the brigade of important starred Chefs as Di Costanzo, Anne-Sophie Pic, Michel Bras, Grant Achatz, Andrea Aprea, until gain, in 2018, the role of Executive Chef of “La Bottega” in Geneva, reconfirming the Michelin Star.

In 2020 he returns to Italy, first in Tuscany to “Borgo Santo Pietro” and then in Umbria to the “Castello di Reschio” where he dedicates himself completely to a cooking philosophy oriented to the product, selecting the best ingredients that the territory and the small local producers could offer.
After other experiences in high-level reality, in central Italy, arrives in the 2023 in the Langhe to follow the project of the restaurants of our Arborina Relais.