We've dined at a few 3 Michelin starred restaurants and - Piazza Duomo Alba - Buy Reservations
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😍 5/5 - We've dined at a few 3 Michelin starred restaurants and
By 👻 @Ju L., 12/31/2018 3:00 am
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We've dined at a few 3 Michelin starred restaurants and they're always a lot of fun, so when vacationing in Northern Italy, we made reservations to dine at Piazza Duomo.Located in the birthplace of Barolo, Piazza Duomo has a super extensive wine list. Like children in a candy store, we could not decide which wine to have with dinner. We finally decided on a bottle of Ceretto to pair with the 9 course tasting menu. There were 9 courses to La Degustazione, but before the meal even began, our server brought us an amuse bouche course comprised of several little plates, that wasn't even part of the 9 course tasting. The most memorable part of the amuse bouche was this mini cup of steamed egg, that was warm and delicious and left us wanting more.Next, was The beginning - this was a collection of 8 little plates, each with something different and all to be eaten in one bite. They were all delicious and cool.Salad 21...31...41...51 - this course was served with a green envelope/card, entailing all 51 ingredients used in the salad. This salad started with 21 ingredients years back, but the Chef has been adding more and more to it, arriving at the current 51 ingredients. Unlike your typical salad, this salad has ingredients you've never heard before and was pretty fun to eat.Scallops, Sea Urchins and Pecorino - thinly sliced scallops laid atop a sea urchin and pecorino cheese sauce, with some green mustards and some leaves strewn across the plate. Codfish - 3 large chunks of cod, underneath it, a pumpkin sauce. It was also served with, are you ready for it? Another mini cup of steamed egg! This one had dots of sea urchin cream on the surface. We just can't get enough of it. Fassona Garibaldi - A carpaccio made from the local cattle with a sauce served over it. A nod to the typical Northern Italian fare of braised beef in the local wine sauce.Potato Cream, Lapsa Souchong - One of two courses in the tasting menu where you had the option of adding the white truffle to it, so we did, and it complemented the soup pretty nicely. Risotto Piedmonte - the risotto had been ladled flat onto a flat wavy plate, dusted with a brown powder prior before being put into the oven and baked. A pretty refreshing and innovative presentation and quite tasty too!Lamb and Chamomile - lamb topped with some vegetables and a little flower. Under the lamb was a brown sauce and little dots made with chamomile. An interesting dish, but the chamomile tasted a little herbal and medicinal. Gourmandise - this last course was served with what resembled a chocolate covered pretzel stick, but was super moist and soft, like a bread pudding, drizzled with chocolate and probably gianduja.Perhaps that wasn't the end of it, as more food were being brought out! This must be dessert dessert then. The waiters placed chocolate truffle balls, a Piedmontese cake, two large dates that were very sweet, two more pieces of chocolates, two mini cups of sorbet, two tiny bottles of milk and two individual plates of Piedmontese treats in front of my husband and I. At the end of the meal, we were presented with a little gift bag from the chef! Inside the gift bag, there was a little envelope of seeds you can plant, and a bottle of hazelnut oil!
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