The story
In the historic town of Chieri, just outside Turin, De Gustibus brings together the experiences of two friends who wanted to create something new. The result is a restaurant that feels both personal and quietly ambitious, rooted in the belief that every palate and every meal is different.
The kitchen is led by chef Davide Cristaldi. Born in Catania in 1989, he trained at the Istituto Alberghiero Carlo Alberto Dalla Chiesa in Mineo before working his way across Italy. He arrived in Chieri in 2015, bringing a Sicilian DNA and a professional growth shaped by Piedmont. That mix — Mediterranean instinct tempered by northern precision — defines his cooking. He aims to surprise without provocation, to let ingredients remain recognizable and whole in their flavours.
The menu changes daily, built around what is fresh, seasonal and sustainable. There is an à la carte, but the heart of the experience lies in the tasting paths. The restaurant offers two: a four-course journey called "Ieri e Oggi" and a six-course option named "Domani." Both are described as a "mano libera" — a free-hand route that follows the chef’s intuition, always tied to the season and the territory, with room for the occasional unexpected encounter of flavours. The wine list is a deliberate walk through Piedmont’s cellars, with a few bottles from the rest of Italy chosen to accompany the food naturally.
De Gustibus has earned a place among the restaurants recommended by the Michelin Guide, a recognition that reflects the consistency and clarity of its project. The dining room is managed by Giulia Mandara, a young professional from Chieri whose experience in both pastry and service brings a quiet confidence to the table. Together, the team works towards a cuisine that the restaurant itself calls "fruit of tradition and innovation" — an honest, evolving modern Mediterranean cuisine that respects its sources and trusts its guests to taste the difference.
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