NEVER STOP EXPLORING THE TASTE.
The restaurant
Sons of the great Combal.Zero experience, born: Up & Down and Down & Up.
Two seemingly identical menus.
But two totally different expressions to try a gastronomic experience.
The Down & Up menu starts in the traditional way, from the lighter plate, to finish with the more consistent one like the Ortolan Pigeon.
Inversely, in the Up & Down menu, we have the big news, starting from the most consistent plate to end with the most ethereal one, the iced salad and oysters. Why this inversion of order?
We think that serving the most demanding dishes at the beginning of dinner from the point of view of taste and as you proceed with the freshest dishes with greater acidity, can keep more excited the mental curiosity and the physiological ability of gastric juices to follow us in this gastronomic experience.
Even the portion of desserts follows the same concept.
The Up & Down and Down & Up menus can not be served simultaneously with the same table.
Dining at Scabin is like visiting an art exhibition ...
DAVIDE SCABIN
DAVIDE SCABIN
Davide Scabin award-winning chef at the Combal.Zero restaurant in Rivoli (TO) is one of the most appreciated Italian chefs in Italy and abroad. His cuisine is continuous evolution, energy and vitality in its pure state. If on the one hand we find the flavors of traditional Piedmontese dishes from the other fantasy, creativity and emotional suggestion distinguish it. Scabin amazes, excites, generates hilarity and amazement, marries the Piedmontese tradition and raw materials of excellent quality with modernity and imagination.
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Combal.Zero: The World’s 50 Best!
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.
