Piet Coelewij

Enchanting, artistic, and nostalgic. Superb presentation, every detail of each plate was carefully constructed with a combination of colours and delicate combination of hundreds of ingredients to create a uniformed and harmonious taste. My wife and I spared no expenses. We went for the 11 course seasonal things with the barolo and barbaresco pairing. Although it's called a pairing, they are 2 distinct paths, naturally the barolo/barbaresco are only red wines. Each dish was able to introduce countless ingredients without overlapping or overpowering one another. Where a particular ingredient (ie. Ricci) was the protagonist then all the ingredients worked together to make the protagonist stand out. Each dish for the most part was presented with a stock/broth which was kept in a seperate glass. You chose the dose and when to sip which allowed for experimentation with each dish. The wine pairing was also exquisite, i would have liked 1 more barabresco, but of course barolo is king here. Staff were very attentive, friendly and incredibly passionate. They went above and beyond as they had kindly organized a surprise gift for my wife which added the final touch to this incredible experience

+46

Giuseppe Cavuoto

I genuinely thanked several times the chef and his fantastic team for the experience provided, a moment of true discovery. I had a vegan version of the "viaggio-Crippa" tasting menu (three of my dishes were originally on their standard menu) and a matching selection of regional wine. Very impressive research work, as never seen elsewhere, noticeable from the very first bite. The antipasto piemontese made me smile playing with around 10 separate vegetable plates bringing outstanding flavour - worth a mention the carrot plate, so full of flavour that it felt as having some kind of edible parfum in my mouth for several seconds, a fantastic surprise never felt before. The iconic salad 21-31-41-51... with around 85 different ingredients handpicked by the chef every early morning from their local greenhouse speaks already by itself. Fantastic new flavour, very well balanced, perfectly "engineered". My experience continued with several other fantastic dishes and I felt privileged being there. We both felt, after trying several other competitors as this was the best culinary experience we ever had. Pleasant service run by an incredibly experienced restaurant manager. We are certain that we will come back. You will not find anything alike in Italy, it's definitely worth traveling there, even exclusively for the experience.

+10

charles j

Just perfect… We visited Alba during the truffle festival and Piazza Duomo was an experience we did not want to miss. Everything was so perfect, the textures, the balance of flavour and the feeling to leave the restaurant just right. And what creativity, the dish I will remember because my expectations were low was the 70 ingredients salad, it blew me away… so let yourself go and key the chef takes control of your senses for one unforgettable evening

+9

Kirlo90

Incredibile dinner in one of the best Italian restaurant. The taste of the cuisine is unique and every dish has the chef signature. Everything is really special. I strongly recommend to anyone. The waiters are extremely qualified and make everything to make your journey unique.

+9

Alicia De la Serna

Like dreaming with your paladar. Probably the best meal I have ever had and was accompanied by a fantastic Barolo. The salad was a discovery game of the flavours of each plant. The aubergine and the miso in the 12 small dishes were out of this world. The carpaccio an unforgettable experience. Apart from the amazing food, the staff was very kind and the decoration artsy, modern and still warm and kind. We could not recommend more the place. We will come back.

+6

Remco Hoppezak

Culinary magic in Alba. Excellent creations. Fabulous wine pairings. Super friendly staff. Delicious creative cooking. A pleasure to be a guest in a very nice dining room. Looking forward to return. Thank you for a wonderful evening.

+26

Dayoon E. Kim

We truly appreciated the warm service and the immersive kitchen experience - it’s something we will never forget and will remain grateful for. However, the food itself was, to be honest, quite disappointing. And I don’t say this lightly, as someone who deeply appreciates gastronomy and the creativity and effort that goes into it. Still, I believe honest feedback is an important part of this experience. The only truly memorable dish was the signature salad - which, interestingly, was not part of the tasting menu and had to be paid separately (think 5 euros). The mushroom dish was very good, while the risotto and veal were just fine but nothing extraordinary. The beet “three-set” course was especially underwhelming; the beet sandwich with cream cheese and caviar was, frankly, one of the worst sandwiches I’ve ever had - and coming from the UK, that says a lot 🥲 Dessert also felt rather ordinary. Overall, I could not believe this was three-star food quality, although we really appreciated the experience. I think the star is for the creativity and techniques of using of different veggies and herbs… I am hoping that they can do a bit more for on the flavours themselves because I do want to be back! 🙏🏼

+6

Valerie S.

Interesting experience at this world reknown restaurant. We enjoyed the amazing service by all extremely warm and professional staff members who were able to interact with us in English and French. Very impressive presentation for dishes with bright colors and various forms (eg. A bottled liquid to accompany a dish). Desserts and petits fours were delicious. Downside for us was the fact that the decor/ambiance is a bit cold, and the group beside us used their cell phones all evening so we had to hear chiming every few minutes during a dinner that cost +1k, with no intervention from staff. We didn't expect this from this type of restaurant. Also would say dishes were so numerous and eclectic in flavors that some coherence is lost, and it is harder to pull through with the chef's vision.

+1

helly

Because we were in Alba and it was truffle season, we had decided to go all out to try the truffle tasting menu at the 3* Michelin restaurant, Piazza Duomo. Perhaps my expectations had hampered the experience, imho, I thought the menu was pretty one tone and lacked a tad bit of creativity. It could also be that to truly appreciate white truffle, you need to pair it with selective ingredients that are complementary. 🤷🏻‍♀️ That said, every dish was still executed well, plated beautifully and hospitality impeccable.

+6

Samsunshine Levy

⭐⭐⭐(Michelin). 37 dishes in nine courses at #32 in the world, Piazza Duomo (conveniently located in Piazza Duomo) in Alba. We chose the garden forward "The Journey" menu rather than the white truffle or Barolo menu. Colors, flavors, smells, textures, taste in a horrifically over-bright 100% LED spotlight lit dining room, cafeteria style floors and Barbiecore pink walls with amateur-night interpretive images painted on the too-bright pink wall. The carne cruda stuffed green olive was salty but amused my bouche, JC loved the shellfish version in the black olive. Little flowers on little cheese on cracker quite delicious. Savory salted caramel pudding with (mushroom?) broth was fantastic, and escarole sorbet intriguing. Pumpkin with a single chestnut didn't evoke autumn. 21-31-41-51-61-Hike salad, though a trendsetter, it's tough having seen it other places first, but ginger sesame dashi was very tasty. Uni was a massive, ammonia laden shame of a miss, yuck! (I didn't send it back, but it was that bad) Milazzo has ruined me for sea urchin that is not quite literally pulled out of the sea and eaten. Cod with onion and saffron veil (gel!) was undoubtedly the most perfectly cooked piece of fish this palate has had in the past 54 years. Very small and meaty borscht is exactly how it should be served! Caviar finally made an appearance on the crazily friable (not in a good way) savory beet Moon Pie. Hazelnut savory cruffin (my word, not theirs) was exceptional and location/season appropriate. Gels (er, hydrocolloids) everywhere... Like 20 of them. The main other trick was super thin micro-layers of things, a demonstration of technical skill, but not a good choice if you want your diner to taste your food. Chiaroscuro esoteric cuttlefish, meh... High minded but didn't go anywhere. Camomile (gel!!!) amidst demi glace gets lost with the small perfectly cooked lamb bite. White chocolate for dessert? Really three stars? Another total miss. Grapefruit sorbet cleansingly tasty. Cereal milk giving Momofuku 2006. Cookies, but no mignardises other than very good chocolate covered hazelnuts. This was a festive treat and a unique experience, I regret nothing. I realize that it is harder to lose stars than to gain them, but...

+25