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New Year’s Eve at Le Marne 2026

New Year’s Eve at Le Marne

Nestled between the Langhe and Monferrato hills, a UNESCO World Heritage
Site, Le Marne Relais is an exclusive retreat where art, sport, and nature come
together.

Say goodbye to 2025 and welcome 2026 surrounded by flavors, music, and
relaxation—for a truly memorable experience.

On the evening of December 31st, Radici Restaurant presents a gourmet
dinner created by our Executive Chef, Mykyta Bida. The night comes alive with
the extraordinary voice of Ginger Brew, transforming the celebration into an
unforgettable moment.

On January 1st, wake up gently in one of our elegant rooms, followed by a
carefully curated brunch. Guests can then indulge in relaxation at the SPA,
featuring a 25-meter indoor pool, hydromassage, and cedarwood sauna
overlooking the hills—or stay active in the Technogym fitness room.

New Year’s Eve at Le Marne Relais is more than a stay: it’s an exclusive
experience of art, gastronomy, and well-being.

31 Dec 2025 14:00:00 - 1 Jan 2026 15:00:00
Capodanno a Le Marne 2026
Foto della camera

LE MARNE RELAIS

The stay includes one night in the rooms of Dimora degli Artisti or Dimora dei Poeti, the New Year’s Eve dinner, the January 1st brunch, and access to the SPA.

It’s possible to extend your stay and enjoy a special discounted rate.
Price starting from €980 for 2 people

 

Foto del ristorante

RISTORANTE RADICI IN VIGNA

Chef Mykyta Bida’s cuisine—trained under Enrico Crippa and Antonino Cannavacciuolo—celebrates Piedmontese tradition reinterpreted with a contemporary touch.

The wine list features local and national labels, with a dedicated selection of wines from our own Mura Mura estate.

Foto della cantanta ginger brew

GINGER BREW

A Ghanaian-born singer and Italian by adoption, Ginger Brew has collaborated with Phil Collins, Mariah Carey, and Paolo Conte.

Her voice will accompany the evening of December 31st, creating an unforgettable atmosphere.

MENU

Le Marne | Relais a Mura Mura

Amouse Bouche

Sparkling wine as proposed by Radici

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STARTER

Glazed cauliflower, celeriac and white truffle bearnaise

Raw amberjack, Castelfranco Radicchio over charcoal and homemade trama

Ox heart carpaccio, Grignolino reduction and kale

Bianca Piemonte Bianco Doc 2022

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FIRST COURSES

Riso Riserva San Massimo, Comtesse d’Oleron oyster and black lemon

Ravioli filled with Comte, burnt onion extraction, home made almond oil

Miolera Barbera d’Asti Doc 2020/1

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SECOND COURSES

Deboned quail stuffed with chards and foie fras, crunchy wild rice; deep fried quail leg and laurel sauce on side

Barbaresco Faset 2018

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DESSERT

Warm panettone from local “Pasticceria Bisco” and creme anglais

Coffee and small pastries

Ofelia Moscato Passito Doc 2020/1

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