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/gu.stà.re/ oltrecucina
Piedmontese
A vintage petrol pump in the dining room sets the tone for a modern restaurant that's comfortable being a little unexpected. The kitchen works from Piedmontese tradition but doesn't stay there, reworking regional ideas with enough imagination that the results feel like the chef's own. The room is calm and minimalist, the service sharp, and the menu moves easily between meat, fish, and vegetarian without any of those feeling like an afterthought.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Eel with potato foam
“the exquisite eel with potato foam, pak choi, cocoa nibs and bay leaf powder”
Michelin Guide -
Beetroot tartare with chickpea hummus
“the beetroot tartare with chickpea hummus, puntarelle salad, leek oil and puffed buckwheat stands out”
Michelin Guide
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