Tucked quietly among vineyards and undulating hills in Italy’s celebrated Piedmont, Nordelaia offers a refined countryside escape where design, gastronomy and nature exist in effortless harmony. Set across five hectares of working agricultural land, this 12-room boutique hotel feels both intimate and expansive, a place where time slows to the rhythm of the vines yet remains within easy reach of Milan, Genoa and Turin.
Conceived by the female-led design studio These White Walls, Nordelaia is a masterclass in contemporary Italian minimalism layered with warmth and texture. Earthy tones, natural materials and sculptural forms echo the surrounding landscape, while expansive windows invite the outside in, framing vineyard views that shift with the seasons. Each of the 12 rooms is individually styled, balancing clean architectural lines with artisanal details, creating spaces that feel both sophisticated and deeply personal.
The hotel’s ethos is rooted in its land. As an agricultural estate, Nordelaia produces its own ingredients, from vegetables and herbs to honey and fruit, weaving a strong farm-to-table philosophy throughout the guest experience. This connection to the land extends beyond dining, with immersive countryside activities including vineyard walks, truffle hunting and seasonal harvest experiences that offer guests a deeper understanding of Piedmont’s rich culinary heritage.
Wellness, too, plays a quiet yet integral role. The spa is designed as a sanctuary of calm, where treatments draw on natural, locally sourced elements, and large windows look out onto the rolling hills beyond. It is a space that encourages stillness, whether through restorative rituals, time spent in the sauna, or simply pausing to absorb the landscape in silence.
This season marks an exciting new chapter for Nordelaia’s culinary offering, with a bold evolution of its restaurant, LORTO – meaning ‘The Vegetable Garden’. Under the direction of chef Charles Pearce, the restaurant has shifted away from the traditionally meat-heavy cuisine of the region, embracing instead a vibrant, vegetable-forward approach that celebrates seasonality and provenance.
Pearce’s cooking draws subtly on his British roots while remaining deeply respectful of Italian terroir. The result is a menu that feels both innovative and grounded, where humble ingredients are elevated through technique and creativity. Dishes are designed for sharing, encouraging a convivial, relaxed style of dining that feels refreshingly modern in this rural setting. Highlights include barbecued garden lettuce paired with peas, walnut ketchup and a delicate lettuce velouté; a surprising donut filled with lentil curry, plum ketchup and nasturtium; and a playful reinterpretation of sticky toffee pudding that nods to the chef’s heritage.
The restaurant itself has undergone a transformation, relocating to the ground floor to create a more informal, energetic space. Here, the atmosphere is closer to that of a contemporary London dining room than a traditional country trattoria, bringing a dynamic new rhythm to the Piedmont countryside. It is a shift that feels both unexpected and entirely fitting, reflecting Nordelaia’s ability to honour tradition while quietly redefining it.
At Nordelaia, luxury is found in the details: the scent of wild herbs carried on the breeze, the interplay of light across vineyard rows, and the thoughtful balance between design, nature and cuisine. It is a destination that invites guests not only to escape, but to reconnect with the land, with food, and with a slower, more considered way of living.
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