Biodynamic Garden & Private Dining Experience with Chef Crippa (3 Michelin Stars)
Book Your Experience
Book Your Experience
Overview
What remains unseen is where it all starts.
Everything begins with Chef Enrico Crippa’s dedication to nature’s rhythms, and his work, his land, his timing. At Piazza Duomo in Alba, awarded three Michelin stars, the result appears on the plate with masterful precision.
You are invited into the private biodynamic garden, cultivated for over two decades. Here, each ingredient is grown, selected, and understood before it ever reaches the kitchen, shaping the entire culinary experience.
The morning unfolds in the garden, guided by those who tend to it daily, handpicking and tasting what nature offers in that exact moment. From there, the experience moves into a private kitchen and space within the restaurant, where the Chef interprets what has just been gathered.
What is usually hidden becomes part of the experience: the origin, the choices, the timing. Then, the meal.
Included Privileges
- Private access to Chef Enrico Crippa’s biodynamic garden, cultivated over more than two decades
- Guided immersion into the garden
- Transition into Piazza Duomo for a private, dedicated experience
- Interpretation of the day’s harvest through an eight-course tasting menu
- Wine pairing selected from the exceptional cellar
- Access to the restaurant’s private wine cellar
- Dedicated hospitality coordination
Itinerary
The Experience
The experience opens in the garden at the heart of Chef Enrico Crippa’s cuisine. Three hectares cultivated over decades, where vegetables, fruit, herbs, and flowers are grown according to biodynamic principles. Walking alongside the gardeners, you immerse in the natural process of blooming of vegetables, fruits, herbs. The ingredients are tasted wh...
Why Guests Love It
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Meet the Expert
Enrico Crippa
Enrico Crippa is the chef of Piazza Duomo in Alba, awarded three Michelin stars and internationally recognized for his distinctive approach to contemporary cuisine.
His work is rooted in a long-standing relationship with the land. For over twenty years, he has cultivated a private garden that informs his culinary direction, allowing him to work in direct continuity with the seasons and the natural rhythm of ingredients.
Enrico Crippa’s career includes formative experiences in Italy and Japan, influences that continue to shape his method and discipline. His cuisine reflects a synthesis of Italian identity and Japanese precision, expressed through clarity, balance, and technical control.
Central to his approach is a focus on vegetal elements, treated with the same depth and rigor traditionally reserved for more dominant ingredients. His dishes are constructed through depth of knowledge of the ingredient itself.
Chef Enrico Crippa’s work is defined by a sustained commitment to precision, seasonality, and a direct dialogue between cultivation and cuisine.