Delicious but not particularly memorable - Piazza Duomo Alba - Buy Reservations
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Alba's Best Restaurants that are most frequently booked by customers of Piazza Duomo Alba
Ranked #11 in Alba's Best Restaurants.
๐ 3/5 - Delicious but not particularly memorable
By ๐ป @Yukari K, 11/18/2021 3:00 am
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Piazza Duomo marked the end of two solid days of eating white truffles throughout the area - this is our fourth trip to Alba. We were at Piazza Duomo with a friend and of course we ordered the truffle menu. The first thing we were astonished by was to learn that the 270 euro price did not include the price of any truffles, which were charged by each gram we used. The price of the truffles was 13 euros a gram, more than 2x the street price (the price charged at well-reputed trattorias), which seemed egregious. Our Italian friend who eats in Alba every year was shocked by this system.
Needless to say, their "generosity" shaving truffles on our dishes seemed more extractive than generous (whereas we left a meal the previous night with the exact opposite impression of a restaurant that included the truffle cost in the price of the menu)
Most of the dishes were very good, and the chef's reputation is well deserved. There was only one dish that missed the mark. Like so many other chefs, this chef also tried to pair truffles with chicken, perhaps to marry the simple with the sublime? Either way, it rarely works, and his dish didn't either. He actually had a delicious marsala sauce on it that married well with the flavor of the truffles. We all scraped the sauce off the chicken and ate that with the truffles. We ate the chicken separately.
The chef is reputed to be known in Italy for his experience in Japan, and he is known to marry the east with the west in his cooking. As a Japanese national who is intimately familiar with Japanese cuisine, I must say that I saw little trace of that influence. His weakness in fact appears to be vegetables, even though that is a big element in Japanese cuisine (to be fair we did not have the salad he's supposedly famous for). There was one savory custard dish that was stunning that could possibly have been influenced by the Japanese chawanmushi though it also could have been a variation of the sformato.
The biggest issue here is the service. We found the wait staff to be pushy, impersonal and lacking in knowledge. The descriptions of the dishes were perfunctory at best, a recitation of the ingredients. Chefs that produce dishes of this caliber usually like to share the story about the source of the ingredients or the intentions behind the dish, but the descriptions were little more than a recitation of the ingredients. We also would've expected the servers to be a little more excited and engaged in the dishes, but you almost got a sense of boredom from them. Incidentally, when my husband went to the restroom, he saw three of the servers chatting amongst themselves with no attention on the guests.
At the end of the dinner, the server presented us with a menu for eight different coffees. When we asked for the difference between them, they were unable to tell us more than how one had the flavor of chocolate or another had a little more acidity than the others. Or that all of them were 100% arabica beans. If you are charging 15 euros for high-end espresso, they should have a little more information than that.
If you come here, you will for sure have a wonderful meal, but for us once was enough.
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