A Ligurian by birth and “Piedmontese by choice,” Flavio Costa leads the Michelin-starred 21.9 Restaurant at Tenuta Carretta with a refined vision. His cuisine is modern, sincere, and deeply rooted in local flavors.
Born in Liguria, Flavio Costa has made Piedmont his professional home, finding in the historic Tenuta Carretta the ideal place to develop his culinary art. Today, he is the Executive Chef of 21.9, located within this centuries-old estate — once home to vineyards dating back to the 15th century — which now combines gastronomy, hospitality, and creative energy.
Costa’s cuisine is described as “warm, modern, instinctive, linear, and immediate”, expressing freshness, lightness, and impact. His approach to each dish is guided by a clear and direct idea, often sparked during market visits, and strictly centered on a maximum of three ingredients.
At 21.9, his creativity brings to life imaginative plates that blend Piedmontese products (such as meat) with Ligurian seafood, achieving contemporary yet harmonious combinations. Standout dishes include pigeon with black cabbage and corn, and a dessert of chocolate, sweet beetroot, and coconut.
The restaurant 21.9* has earned a Michelin star, a testament to the high standards and refined vision of its chef.
