Shaping a new tradition
At only 23, chef Agnese Loss brings remarkable precision and depth to Osteria Contemporanea. Trained in Trentino and top Michelin-starred kitchens across northern Italy, she crafts a cuisine that balances her roots with Piedmontese heritage. Her menus transform offal, freshwater fish and humble, peasant dishes into experiences that are delicate yet bold. Recognised with Gambero Rosso’s “TradizioneFutura” award, Agnese’s cooking reflects her belief in simplicity built on technical rigour, creating plates that resonate with authenticity and emotion.
“Contemporary in technique, deeply traditional at heart.”
Osteria Contemporanea
In Gattinara, Restaurant Osteria Contemporanea is a small, well finished dining room where the focus stays firmly on the plate. Service is attentive and clear, and the wine list is built with real care, with Alto Piemonte as a strong thread throughout. It’s the kind of place where you can settle in and let the team guide the evening, glass by glass. JRE chef Agnese Loss cooks with the seasons and works closely with what the market gives her, with vegetables and offal playing a leading role. Her dishes are precise and expressive, with flavours that stay clean and recognisable. The restaurant mainly serves tasting menus, a straightforward way to show her style across a full progression.
Book a table @ Osteria Contemporanea
Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.