21.9
Piobesi d'Alba, Italy
⭐1 Star
The Experience
From Michelin Guide
Run by chef Flavio Costa, Ligurian by birth and Piedmontese by adoption, this restaurant is named after the date his twin daughters were born. Housed on an estate that was producing wine as early as the 15C, the restaurant boasts stunning views of the surrounding hills and vineyards. Here, Flavio creates imaginative cuisine that harmoniously combines ingredients from Piedmont (meat) and Liguria (fish), as well as more contemporary combinations. We particularly enjoyed the pigeon, turnip greens and sweetcorn, as well as the chocolate, sweet beetroot and coconut dessert. In season, there’s also a menu featuring game dishes.
Unique Things
From Visitor Experiences
Three Unique / Unconventional Things About 21.9, Piobesi d'Alba
Name Origin Tied to a Personal Event
The restaurant's name, "21.9," is uniquely derived from the birth date of chef Flavio Costa's twin daughters, adding a personal and meaningful touch to the establishment's identity.Fusion of Piedmont and Ligurian Culinary Traditions
Chef Flavio Costa creatively combines ingredients and culinary influences from Piedmont (notably meats) and Liguria (notably fish), resulting in imaginative dishes that blend land and sea flavors in unconventional ways.Location on a Historic Wine Estate with Vine Trekking Experience
Situated on the Tenuta Carretta estate, which has been producing wine since the 15th century, the restaurant offers not only stunning views of vineyards and hills but also innovative experiences like Vine Trekking tours through the estate’s vineyards, integrating gastronomy with wine culture and outdoor activity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant 21.9 in Piobesi d'Alba, led by Chef Flavio Costa, reflect a harmonious blend of Piedmont and Ligurian culinary traditions. Key ingredients include:
Pigeon: Featured in a signature dish combined with turnip greens and sweetcorn, showcasing local Piedmontese game and vegetables with a creative twist.
Turnip greens and sweetcorn: These vegetables accompany the pigeon dish, highlighting seasonal and regional produce from Piedmont, emphasizing freshness and local terroir.
Seafood from the Ligurian Sea: Ligurian influences bring fresh seafood such as cuttlefish, often prepared in innovative ways like cuttlefish ink dishes, reflecting the chef's Ligurian heritage.
Tromboncino squash: Used in a creamy preparation, this ingredient represents the seasonal vegetables honored in the cuisine, contributing delicate flavors and texture.
Extra virgin olive oil and aromatic herbs: These Ligurian staples are integral to the flavor profile, imparting freshness and intensity to dishes, consistent with the chef’s origins and culinary philosophy.
These ingredients are used thoughtfully to create imaginative dishes that balance land and sea, tradition and innovation, such as the pigeon with turnip greens and sweetcorn or the zucchini and cuttlefish soup served as part of a refined tasting experience. The restaurant also celebrates local white truffles when in season, underscoring its Piedmontese roots.