Piedmont produce sparkles in creative Italian cooking
In a nutshell: Sourcing local produce is easy for chef Enrico Crippa thanks to his restaurant's location in the food paradise of Piedmont. Fassona beef, hazelnuts, chestnuts, white truffles and biodynamic produce from the chef's own farm are all used in inventive modern Italian dishes.
What's on the menu: Stand-outs include the intricate Salad 21, 31, 41, 51, which references the varying number of seasonal ingredients, while panna cotta Matisse is a colourful mosaic of seasonal fruit and vegetables.
Wine list: The restaurant was set up by a family of wine merchants and producers, so grape lovers are spoiled for choice. There's an exhaustive selection of Piedmont vineyards represented, matched by a superb range from the rest of Italy and further afield.
Chef background: Crippa's CV reads like a 'who's who' of the world's best chefs, with time spent working for Michel Bras in Laguiole and Ferran Adrià at El Bulli in Spain, but it was pioneering Italian chef Gualtiero Marchesi who was arguably his biggest influence.
An unexpected twist: The dining room is entirely pink with a fresco painted by Neapolitan artist Francesco Clemente, depicting grape vines and images inspired by the local landscape.