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Food,

Dina

Opening the door of Dina and walking inside is like to get into a different universe, where classic and traditional meets pop, design, art objects and different styles of furniture.

Dina

Gusssago a little city in the heart of franciacorta in the region of Lombardy. It’s here that behind a little door you’ll find the project and dream of chef Alberto Gipponi.
Opening the door of Dina and walking inside is like to get into a different universe, where classic and traditional meets pop, design, art objects and different styles of furniture.
Dynamic spaces that reflect the eclectic soul and kitchen of the chef. Different dining rooms with different style going from modern to a warm home feeling; a simple table setting without the table cloths characterize the set up. Gipponi’s kitchen it’s inspired by the tradition and deeply infused of his vision. 

 

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“Dina one of the most innovative, irreverent cuisine on the Italian panorama, a place where traditional combinations of flavors found a new dimension.”

 

Texture, physical reactions, flavors layering, rethinking the status quo of what has always been.  A futuristic and mental cuisine that change the traditions without loosing the Italian tradition.
Bitterness, acidity, umami are the thread that keeps together Gipponi’s kitchen. Going from a classic dish of filled pasta to an eclectic dish of cold crystallized pasta and lemon juice, restaurant Dina become one of the most innovative places on the Italian landscape. Take your trip to Gussago in the heart of Franciacorta and go to Dina, seat at the table and leave chef Alberto Gipponi team’s bring you into his world made of the new classic irreverent tradition. 

 

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Menù 
  • Amuse bouches 
  • Risone pasta, oyster, laurel
  • Mixed pasta, octopus “water”, nerves, parsley, garlic
  • Cold pasta field, bernese sauce, pollen, chamomile , field erbs, hay,  flowers
  • Passatello, artichoke iced broth, mint, lemon, Parmesan 
  • Sturgeon, old bread , caviar, yeast, thyme
  • Pasta 3d, pigeon, bread “potatoes”, sourdough
  • Cauliflower, wasabi, hazelnut crumble, bergamot
  • Beetroot Soufflé e salty butter stracciatella ice cream.