Maverick chef continues to subvert Italian food traditions
What makes it special? Housed in a glass wing of the Castello di Rivoli Museum of Contemporary Art, Davide Scabin’s restaurant takes delight in turning Italian traditions on their head. Classic dishes are deconstructed and reassembled, while menu conventions are playfully subverted.
More about the menu: Diners can choose the Down & Up tasting menu, which starts with light dishes moving up to heavier courses. Alternatively, go ‘back to front’ with the Up & Down menu, which begins with the richest dishes and ends with the lightest – a frozen oyster salad.
Typical dishes: The most famous is the ‘cyber egg’ – a combination of egg yolk and caviar in a plastic shell that diners slice with a scalpel so the mixture explodes into their mouths. Other standouts include ‘cotoletta di filetto’, a fillet of beef coated in bread crumbs and served over smouldering herbs, or veal kidneys served in a punchy gin sauce.
Chef’s background: The son of a lorry driver and cook, Scabin worked as a cosmetic salesman after finish catering college. His culinary career took off in 1994 when he opened a trattoria in Turin.
Did you know? Scabin prepared dehydrated meals, such as aubergine parmigiana, for astronaut Luca Parmitano to eat in space.