Condividere Lavazza resuarant in Turin : a Spain corner in Turin corner...
It's called "Condividere" and is the real new of the new restaurant openings in Turin in 2018.
Chef Federico Zanasi, from Modena with experiences in Valle d'Aosta but then especially to Tickets in Barcelona. The advice is in fact of Ferran Adrià.
The environment is very beautiful, you can breathe international air.
Sophisticated decoration, modern, informal context. Roasting style restaurant.
The environment is full of colored tubes, gears, mosaics, it looks like a movie set.
Agile service, good guys, smart, fast.
Particular dishes whose cuisine is strongly influenced by Spanish influences with fusion of Piedmontese and Modenese flavors (the chef's place of origin).
You will not find bread on the table, nor the normal flatware. Prepare yourself!
In some dishes also oriental influences, as in the rice pasta of some ravioli, or various infusions that accompany different dishes.
Many "cichetti", small samples that help the "playful" experience in the restaurant.
The raw material is of absolute quality. The name of the restaurant "to share" is also a guideline to have more fun during the evening.
The dishes are always served in the middle of the table, the food is taken with the hands or with the "pliers" from the guests almost to push the guests to a more "direct" experience.
It is worth taking more dishes and sharing them.
Four could be the ideal number.
Really interesting and tasty experience. It is not a classic restaurant and in this sense it is a real "luxury" restaurant because the concept of food is far away. In this restaurant we play, we make an experience, we travel, we breathe perfumes ... then we eat, but it is not the first thing. Will the Turin Conservatives understand this?
In some moments it seems to be in Barcelona and the chef's technique is refined.
Some unforgettable tastes:
- a Modenese tigella (Modenese brioche) filled with a lard and bacon pesto. Wonderful
- pluma iberica e garum (Spanish meat with anchovy sauce)
The dessert is eaten in another room (Dulcis in fundo ...) and the experience continues ....
Almost a change of location to draw attention to the end of the meal. Very good desserts both for whole dishes and also for small samples.
The pre dessert is a nuvova of sugar spun with coffee powder.
"Ethiopia" coffee is Lavazza's final signature in a first class gastronomic experience.
A nice wine list, although not too deep, especially on wines other than Italy.
For fun, charge between € 60 and € 80 per person, wines not included