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InsiderMediterranean Terrace

Connubio

9/10
223
Corso Carlo e Nello Rosselli, 54, 10129 TurinSee map

Average price €40

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This restaurant is following the relevant safety practices*:
Card payments accepted
Contactless, digital or single use menus
Extra cleaning services implemented at the tables, toilets and kitchen
Food served only at the table
Guest spacing 1m
Hand sanitizer for customers
Staff wearing masks & gloves
*This information is declared by the restaurant
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MICHELIN Guide selection 2021

  • The MICHELIN Plate: Good cooking
  • 2 couvert(s) Comfortable restaurant

MICHELIN Guide's Point Of View

A restaurant with just a few tables amid a beautiful wood decor, where the young owner-chef creates dishes from bold and yet not overly excessive ...

Read more on the MICHELIN Guide's website

Selected by INSIDER

A rare pearl among our careful selection of the best addresses right now

Ha un anno e mezzo di vita il locale di Paolo Cecchi, cuoco giovane (28 anni…) ma con studi all’Alma di Gualtiero Marchesi e una tradizione culinaria alle spalle tra Piemonte e Toscana, i nonni, per dire, erano proprietari delle pizzerie Cecchi. E allora Paolo, dopo un po’ di gavetta in vari locali decide di aprire il suo ristorante in cui presentare la sua idea di cucina che è, come recita il nome, un connubio fra le due regioni citate sopra. Dalla tradizione toscana arriva l‘utilizzo, pressoché scomparso in tempi recenti, dei pesci d’acqua dolce, magari contaminati con prodotti di terra…

Ed ecco allora piatti incredibili come i Tajarin con filetto crudo di trota iridea, sua bottarga, nduja e rucola (accostamento stupefacente e indimenticabile), l’Acquacotta con funghi e salsiccia di vitello e il Torcione di foie gras al Vin Santo e mazzancolle. E tanto altro… aggiungete un ambiente elegante, una trentina scarsa di coperti, con originalissimi tavoli di legno (olivo, cedro del Libano, rovere…) immersi nella resina, una carta dei vini con un centinaio di etichette, l’amabilità in sala di Palo Cappabianca… e il connubio è perfetto…

Scritto da Bruno Boveri

Ha sempre coltivato la passione per il cibo e il vino. Per più di vent’anni dirigente nazionale di Slow Food. Collabora alle guide del Gruppo Editoriale L’Espresso, scrive di gastronomia ed enologia su riviste e siti internet. Inoltre è Presidente della prima web radio europea dedicata al vino: La Voce del Vino/The Wine Voice.

INSIDER tip

Da provare per l’ambiente caldo e accogliente, compreso il de hors con tavoli che sono vere opere d’arte, e per la cucina originale per accostamenti inusuali ma sempre studiati e assolutamente entusiasmanti. Insomma… un’esperienza unica… da fare.. e da ripetere

Rewards

  • MICHELIN Plate

Restaurant menu

  • Average price €40
Riso mantecato, acciughe del cantabrico, aglio nero e bufala
€16
unione: sapido e avvolgente
Fusilloni, pesto di pomodori secchi, anguilla affumicata e limone candito
€15
contrasto: saporito, acido e affumicato
Ravioli di cinghiale chiusi al ferro, albicocca e castelmagno
€16
contrasto: saporito e acidulo

Dietary options

Gluten free, Vegetarian dishes

User photos

Umami
Crostatina
Antipasto
Antipasto
Entrante de la casa

+14

photos

Reviews

9/10
Excellent223 reviews
9.2/10

Food

8.8/10

Service

9/10

Ambience

9-10

7-8

5-6

3-4

1-2

Only users who have booked on the platforms or a booking module of TheFork group and who have dined in this restaurant can leave a rating, with or without a review.

  • Hartmann W.

    December 29, 20184 reviews

    10/10

    Excellent contemporary Italian by a ambitious competent young team

See all reviews

Tripadvisor reviews

148 Tripadvisor Reviews

More information

Opening time

Cena: da lunedì a sabato dalle 19:30 alle 23:00

How to get to the restaurant

Corso Carlo e Nello Rosselli, 54, 10129, Turin, Italy

Features

, , , , , Romantic, , Travelers' Choice 2020

Services

, ,

, , Wheelchair Accessible,

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