Carignano

Davide Scabin, one of Piedmont’s most famous chefs who was also awarded two Michelin stars at his Rivoli restaurant, is now demonstrating his culinary skills in one of Turin’s most prestigious hotels – the historic Grand Hotel Sitea, which celebrates its centenary in 2025. Here, the chef serves just one long tasting menu on which all preconceived ideas are overturned, starting with the order of courses. Based on the chef’s “up & down” concept, you start with the more intense flavours (such as sweetbreads and foie gras) and the dishes become lighter as the meal progresses, including more vegetables and acidic ingredients. The menu includes traditional Piedmontese recipes and more creative dishes, as well as the occasional more exotic influence. Instead of choosing a single bottle, we recommend the wine-pairing option.

Online-only tasting menu with online reservations

• Carignano offers a single degustation menu and reservations can only be made online. There is no à la carte option, creating a tightly curated, exclusive dining experience. The menu is priced at €260 with beverage pairing €140.

Futuristic, cyber-inspired dishes and playful tech motifs

• The tasting features explicitly named cyber/virtual dishes such as CYBER EGGS, ELIOCYBERCAMPARI, OSTRICA VIRTUALE, and the long-development SCABIN 9.5K, which includes a triple Fassona consommé prepared for 36 hours. These items signal a distinctive tech-forward, whimsical approach.

Piedmontese heritage reimagined with avant-garde technique

• The menu reinterprets Piedmontese staples and local ingredients like Fassona beef (FASSONA IMPANATA AL CAMINO; ROGNONE AL GIN; TONNATO COMBAL 96) in modern textures and presentations, blending tradition with innovation while rooted in the region's terroir.

Signature Ingredients

• Fassona beef (Piedmontese): The restaurant's defining protein, featured across multiple courses such as filetto di Fassona impanato, the Langarol roll di Fassona with foie gras, and the Fassona-focused triple consommé in Scabin 9.5K. Sourced from Piedmontese cattle, Fassona yields exceptional tenderness and a clean, beefy profile that anchors Carignano's modern Piedmontese cuisine. Preparation highlights include breaded fillet, rolled preparations with complementary textures, and long, careful extraction in a 36-hour consommé, underscoring its status as the signature ingredient of the house.
• Foie gras: A luxury component paired with Fassona in Langarol (roll of Fassona with foie gras, grilled artichokes and matchstick potatoes). The foie gras elevates the dish with its buttery richness, reflecting the restaurant's willingness to blend tradition with high-end ingredients to create standout flavor combinations.
• Rognone (kidney): Piedmontese offal featured in Rognone al gin, where ultra-thin slices are gently cooked in butter and sage, finished with a champagne-and-gin sauce and gin-marinated cucumber; this ingredient showcases the kitchen's bold use of traditional Piedmontese ingredients in contemporary, inventive preparations.