Everything was 5 out of 5. Food, atmosphere, service. All food extremely fresh and delicious. Chef of restaurant Bruno is absolutely fanatic, who loves his restaurant and you feel it. Strongly recommend!
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I've been several times to Alba and in the last ones sometimes I only drive there to have a couple of meals at Dulcis Vitis. The food is always suberbly cooked and presented and the taste and flavours are very typical from Alba area. Great...More
After attending a cooking class, we decided to come here for dinner the following night. The experience was extraordinary. Bruno, the owner, led the cooking class and was extraordinary attentive during our dinner. The food and wine were sensational; service was also terrific. Nice diverse...More
Dinner was a wonderful combination of fantastic food and the chef owner Bruno making us feel like we were invited into his home as special guests. The warmth and attention of Bruno could not stand out if the food didn't deliver and it certainly did....More
To put yourself in Chef Bruno's Hands and free him to create is is to take a culinary journey par excellence ! Using locally sourced ingredients and combining them as only he can is a true delight. We spent several days in Alba at the...More
We enjoyed few time the meals with Bruno during last few years, so naturally we were happy to have the next dinner in his restaurant - Dulcis Vitis. It was our BIG mistake. From the beginning we had a feeling that something is wrong. In...More
We were recommended from a friend to visit this restaurant. We were in Alba for the truffle so we did go ahead and experience the white gold that comes in season ones a year. We did not even looked at the menu, the chef/owner Bruno...More
This is one of the best local cuisine restaurants in Alba. Great atmosphere, very good service, very good food, rational prices. Recommended!
The restaurant was recommended by the manager of il Becco in Mexico and we decided to give it a try during our stay in Alba for the White Truffles Festival. The check-in was a bit cold, but when we introduced ourselves to Chef Bruno Cingolani,...More