posted on March 19, 2011 11:34
Chef-proprietor Davide Scabin is responsible for the world-class restaurant at Combal Zero. To get a feel picture a restaurant in the wonderful wing of a 13th century medieval castle in Italy offering fine views of Turin and the valley below. Before you are implements you might expect to see in any fine restaurant: knife, fork, spoon, water and wine glasses, and some breadsticks stacked like cordwood. All the signs point in the direction of a delightful fine dining experience. One would find that it only takes few courses at Combal.Zero to get disoriented.
Fine diners that are somewhat exhausted by samey high-end restaurants should definitely consider a trip to Combal Zero, where its hyper-creative, conceptual tasting menu will be equivalent to a round of electric shock therapy, stimulating mind and body alike in a setting that is second to none. Chef-proprietor Davide Scabin is out to blow his customers' minds and challenge perceptions with cutting-edge dishes served with incredible creativity – including Around the World in Five Soups and a helium balloon, supplied with Campari and soda-water capsules.
Identitalondon writes that David is a son of a lorry driver and a cook, Davide Scabin had a colourful early career when after Catering College he chose to work as a cosmetic salesman. In 1994, his career took an historic turn with the opening of a simple restaurant in Turin called Combal.Zero which focused on regional soups and dishes based on roast rabbit. However such was the popularity of Scabin’s interpretations of simple regional fare, that Combal.Zero attracted gourmands from all over Italy and his cuisine style became more improvised and artistic.
Scabin kitchens situated within the Castello di Rivoli Museum of Contemporary Art, fascinates his guests with his unique creations inspired by his long and design-oriented experimentation with ingredients, shapes, texture and temperatures. Over the years Combal.Zero has gained international recognition and countless accolades and awards, including 2 stars from Michelin and voted 28th in the San Pellegrino World’s 50 Best Restaurants 2010.
Combal.Zero serves creative food firmly grounded in Piemontese tradition. The kitchen sends out lively, entertaining, and craftily engineered plates with local content. Between each carefully-timed course a crescendo of foodie-babble rises in anticipation of the next. Combal.Zero isn't entirely about re-engineering the food itself and it is also about traditions. It is all about food that you might have eaten 50 years ago at a small Piemontese hole-in-the-wall are reassembled into a "Piola kit." There are six traditional "courses" are bursting into small glass jars fitted neatly into a cardboard box along with a vial of Barbera and a deck of playing cards, a "kit" for building remembrance of things past just to remind you of the heritage at the castle.
Probably the best review we came across was here at "A Life Worth Eating"
"As an ultra-modern restaurant located in Northern Italy’s seventeenth century Castello di Rivoli, Combal Zero at first appears as a place of contradiction. This is because Scabin is often misunderstood. The words spoken of his cuisine bounce between traditional and modern, trite and inventive. Some go so far as to say he is a mad scientist concerned with superficial appearances and technology while lacking attention on flavor. After my meal, I strongly disagree. Scabin, it appears, likes to have fun. And he thinks his diners should, too."
Raviolone "George Cogny"
Zuppa di piccione, foie gras, asparagi, composta de cipolla
Contact Details
Address: Piazza Mafalda di Savoia, 10098 Rivoli, Piemonte, Italy
Telephone: +39 0119 565 225
Web Site: combal.org
e-mail: combal.zero @ combal.org
Reviews: About.com
WebSite: http://www.combal.org/
Video: Matthew Fort meets Chef Davide Scabin, whose restaurant Combal Zero playfully subverts traditional dishes and has climbed 14 places to number 28 on this year's list of the world's 50 best restaurants see it here.
Closed Monday and Tuesdays
English spoken, the Maitre'd has worked at restaurants in New York.