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Piemonte

Combal.zero

Scabin is here. He said this before Gaggan: “I’m back in my kitchen, in front of my clients. I’m making food live, with fire, oven, ice and enough bull**it”. This said from the most technical and technological chef of all. And one of those with the stronger presence on the media too.

So his new menu is more of an idea, than a series of dishes: it’s called Viaggio verso atavica 2018 and by “atavica” he means primitive, with fire, hands, skewers and gestures. What’s the “viaggio”, the journey like? Two legs are fantastic: Chitarrino with duck foie gras, oyster and coconut and the Beijing-Paris “fish soup” which changes flavour depending on the sauce and the pairings. 

 Brambilla-Serrani

Chef

Davide Scabin

Vai alla scheda dello chef

Pastry-chef

Davide Scabin

Maître

Milena Pozzi

Contacts

+39 011 9565225

piazza Mafalda di Savoia
10098 - Rivoli (Torino)
combal.org
combal.zero@combal.org
TAKE ME THERE
Closed
domenica e lunedì
Holidays
1-31 agosto, variabili a dicembre e gennaio
Average price (wine excluded)
180 euro
Tasting menu
180 euro
Starter
35 euro
First course
40 euro
Main course
50 euro
Dessert
25 euro

Ricette dello chef