We came to Alba/Piedmonte for truffle season. - Piazza Duomo Alba - Buy Reservations
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Alba's Best Restaurants that are most frequently booked by customers of Piazza Duomo Alba
😍 5/5 - We came to Alba/Piedmonte for truffle season.
By 👻 @Marilyn T., 11/09/2017 3:00 am
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Reservations book about 4 months out.The chef and this restaurant are the pride and joy of Alba since there aren't any other 3 star places here. Incidentally, he was leading the Italian bocuse d'or and had an event at the truffle fair, but we didn't get a chance to catch him. The restaurant is right off the Duomo plaza, hidden in an alley. Once you walk in and go up the stairs, the main dining room is a surprising pink room, which it turns out you can see from outside in the plaza. It had interesting drawings on the wall and ceiling, and I loved the non traditional setting.There were 4 different tasting options, including one with specially selected items that would be a good base for the truffles. We opted for the La Degustazione menu and had the option of adding truffles to specific courses.We started off with an extra Brut champagne at just €12 a glass. This went great with the amuses. Amuses: 1. Amaretti cookie 2. Puffed cracker3. Special cabbage with furikake and bonito (unexpected, great umami flavor) 4. Chickpea and buckwheat rice crackers: these tasted like mild shrimp chips - very savory 5. Chawanmushi: miso based, warm smooth custard, great flavor, perfect with champagne 6. Olives: both tasted like olives but weren't actually olives. The green one had a veal tartare inside, and the black one had langoustine 7. Seaweed chips 8. Olive cannoli with ricotta and mackarel 9. Green sponge cake with Swiss chard with tuna sauce 10. Avocado with spices (special for me since I don't like foie gras); the other amuse was a foie gras foam with some liqueur base - interesting in flavor 11. Paper thin potato chips 12. GrissiniThe wine list is huge and a little daunting. Pairings range from €100-400, but we went with a bottle of Barolo.The actual menu: 1. Anchovy with green sauce over a yellow pepper tartare: not overly salty or fishy2. Salad 21, 31, 41, 51: the number of ingredients based on the season. I love the little green folded card they give you listing all the ingredients. Lucky for us, there happened to be about 90 different ingredients in season for ours (surprising for November). Most interesting was the stevia leaf. Underneath the beautiful bowl was a dashi broth with orange zest to drink at the end. This is probably one of the best salads I've ever had 3. Bread: made in house - white, brown, and hazelnut4. Cod and porcini: tons of fresh porcinis shaved over sous vide cod with a porcini and cod cream sauce. The porcinis and cod are both on the lighter side and went together well 5. Cardoons: they're hard to find in the US! They're little like celery but more tender and different in flavor. These were cooked down and served with an anchovy and milk mousse, cardoon cream, and hazelnuts 6. Potato cream and lapsong suchong: with poached quail egg. We added white truffles to this, and it was amazing! The potatoes were super smooth and creamy, the egg yolk was runny, and it was the perfect base for the aromatic truffles. It was a super rich and intense dish - probably my favorite from this entire trip.7. Lentil and cotechino: half spheres of sausage with a fragrant broth and lentils 8. Risotto piedmonte: an interesting take on risotto with candied lemon, chocolate, hazelnut 9. Lamb and camomile: I tried only a bit of it - the meat itself was pretty solid but a little gamey for me, but the accompaniments were great. I substituted mine with a squid dish. It was squid, potatoes, and squid ink - similar to a dimsum shrimp dumpling inside10. Hazelnut monviso: a coffee caramel sandwich with an aromatic infusion - I don't like desserts much but really liked this To finish: 1. Muscat grapes 2. Chocolates with local hazelnuts3. Strawberry and passion fruit on a stick (my favorite) 4. Mini tart with vanilla and persimmon (in season) 5. "Hedonous cake" with banana and hazelnut - I really liked this one, too 6. Crunch of chocolate, cacao nib, and crisp of coconut 7. Espresso marshmallow Overall, it was a wonderful experience with nice food surprises and lots of attention to detail. The menus range from €200-240, with additional cost for truffles charged by the gram unless you get the truffle dinner. It more expensive this year since it was a bad season for white truffles - I think €9 per gram or so? We thought it was still worth it, though. Again, their truffles were much better quality than the other white truffles we had in Alba on this trip. I loved the use of unique Alba ingredients, and I'm a sucker for all the amuses. Wines were great, and by American standards, the price was pretty reasonable, especially for a 3 star Michelin / world's top 50 list restaurant.If you're in Cuneo or Alba, you should definitely try to get a reservation (book months in advance!)
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