CASCINA BARBASSA


Last updating: 07/08/2024

Via 4 Novembre ,2 - 10010 Tavagnasco
Telephone: +39 3280999008

DESCRIPTION OF VENUE:
Cascina Barbassa was built in a period house from the late 1800s in the center of the quaint and hospitable village of Tavagnasco: a small group of houses nestled on the right bank of the Dora Baltea river, protected by imposing mountains and surrounded by thick woods, verdant pastures and rich vineyards. The friendly, peaceful and relaxing atmosphere is ideal for regaining the serenity that goes with natural rhythms. Children, too, will find safe spaces just right for them to run around and have fun.

THE COOK:
In the Cascina Barbassa refreshment room, simple and carefully prepared dishes are served using the raw materials produced by the farm. The farm grows vegetables ( in greenhouses and in the open field) and is involved in poultry farming.

TYPE OF CUISINE:
Seasonal cuisine - Vegetarian - Piedmont
TYPE:
Agritourisms Establishments
CHARACTERISTICS AND STYLE:
In a historic dwelling - Rustic

LANGUAGES SPOKEN:
FRENCH - ENGLISH


À LA CARTE PRICE:
from €30 to €55

• TASTING MENU:
under €30
• MENU FOR GROUPS:
under €30
• CHILDREN'S MENU:
€ 10
• BUSINESS MENU:
under €30
• TOURIST MENU:
€ 25
• FAMILY MENU (2 ADULTS + 2 CHILDREN UNDER 12):
€ 75
• MENÙ SCOLARESCHE:
€ 12
• LIST OF IMPORTANT WINES

NUMBER OF INDOOR SEATS: 
90
NUMBER OF OUTDOOR SEATS: 
20

SERVICES:
• Air conditioning
• Booking required
• Conference rooms
• Credit Cards Accepted
• Events/ceremonies
• Groups allowed
• Outdoor area
• Parking
• Pets allowed
• Schoolchildren welcome
• Vegetarian Menu

OUTDOOR SEATING:
20

ACCESSIBILITY SERVICES:
• Servizio al tavolo (no buffet o selfservice) disponibile o a richiesta
• Servizi igienici accessibili e utilizzabili da persone con limitazioni alla mobilità
• Sala/e con possibilità di movimento a persone in carrozzina e con tavoli accessibili
• Ingresso completamente accessibile, privo di barriere architettoniche o Accessibile con aiuto


    • Water in a carafe

    • Offering customers their partly consumed bottles of wine to take home

    • On request from customers, provide containers/“doggy bags” for them to take home left-overs from the meal

    • Use reusable tableware (plates, glasses, cutlery, etc.)

    • Energy saving light bulbs

    • Use of at least 2 organic-certified products in the main menu

    • Composting

    • Use of local products (within 100km) chosen according to season
    • CEREALS
    • FRUIT AND VEGETABLES
    • MEAT/FISH
    • PRODUCTS OF ANIMAL ORIGIN
    • CHEESES
    • WINES

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