The story
In Gussago, at the heart of the Franciacorta wine region, Dina is the realised dream of chef Alberto Gipponi. The restaurant’s name honours his maternal grandmother, and the space itself—a house where every room has its own character—reflects a philosophy that is both retro and contemporary, elegant yet informal. This is a place where the boundaries of modern cuisine are pushed with a deeply personal, visceral passion.
"I am a cook. Dina is my dream," Gipponi says. His cooking has been described as "absolutely elegant," forcing diners to rethink paradigms. Critics note his "hyper-reasoned madness" and a kitchen in perpetual growth, where conceptual tasting finds a gritty harmony with flavour and substance. His pastry work, perfect within a menu of contemporary cuisine, is praised as rooted in past material culture yet projected forward with unconditional youth.
This approach has earned Dina a place among Michelin’s Recommended restaurants in Italy, a recognition that underscores Gipponi’s talent as a thoughtful, profound chef with a radiant future. The dining experience here is less a meal and more a "Spa for the mind"—a family constellation where the flavours of childhood and the tastes of old age come together in a single, inventive plate.
Whether you are a dedicated gourmand or a passing traveller, Dina offers a space of fulminating culinary inventions, designed to be inclusive and loved by all. It is a place of substance, emotion, and joy—until then, if not before.
Recognition
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Do not be intimidated by the monastic entrance, which seems to announce a journey toward a multisensory experience. The semi-darkness, dominated by artist Jonathan Monk’s luminous message (the famous Until then if not before), introduces a material, traditional, meticulously curated environment where every sign and every object plays a role in the overall experience. The thoughtful attention to the warm coat closet that holds coats is already a gesture that directs thought: nothing here is accidental. And do not be misled by a formal code made up of apparent provocations, distillations, and sensory and functional extremes. Alberto Gipponi is first and foremost a skilled chef, one of those capable of finding harmony even in extreme and apparently discordant flavors and textures. He is also a curious, tireless researcher of sensations and emotions. The menu offerings immediately catch the eye with their titles alone. Two tasting menus of 4 or 7 dishes, titled Antologia, allow guests to choose from the season’s most iconic dishes: the now-famous Air Cannelloni with truffle ice cream, Risone with oyster and bay leaf, Spaghettino with meatballs, or Casoncelli with Grana Padano cream. There is also the complete tasting menu, simply titled Ciao, featuring 10 dishes selected by the chef from Dina’s classics and new proposals, all tied to the theme of sensory and functional experimentation. Chewability, textures, umami: elements that symbolically narrate thoughts, attempts, and reflections on food and its transformations. In this environment, where everything seems geared more toward an aesthetic and philosophical pursuit than pure taste, trust me: the flavor is there, absolutely, and so is the skill. An experience not to be missed. A solid wine list focused on natural wines, along with an excellent selection of craft beers. Each menu can be completed with a dedicated pairing course.
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