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A family-run restaurant in a drowsy Piedmontese village, holding a Michelin star and an identity that spans generations. The current chef grew up watching his grandmother and mother cook deep regional tradition, then went and worked in Japan, and the menu shows exactly that tension: yakitori-grilled amberjack, yuzu desserts, and plin pasta that never makes the printed menu but gets offered quietly, verbally, as if it were a secret everyone already knows.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
- Plin Michelin Guide
Nearby in the record closest first
- Madama Vigna Piedmontese Eat · 69
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