Condividere In Torino

A unique experience, absolutely worth a try!! We had the Gran Festival and every course was perfect, the perfect balance of sweet and savory, every dish left you speechless. The staff were impeccable, kind, smiling, but very professional and ready to describe the dish to you! In short, in a word, perfect.

WE HAD A SHARED DINNER. THE FOOD WAS DELICIOUS. THE SERVICE STAFF WAS VERY KIND AND KNOWLEDGEABLE IN EXPLAINING THE DISHES TO US. IT WAS A TRULY AMAZING EXPERIENCE.

This was one of the best meals and best dining experiences of my entire life. The food was amazing, each course got better and better. The service, the wine, attention to detail, everything was just excellent!

High expectations, disappointment.... The food was impeccable, delicious! Unfortunately, the service was absolutely subpar; we waited 45 minutes before we could eat, the waiters broke promises ('I'll be right back,' etc.), the waiters were disinterested, even the sommelier...

Condividere – A dinner that's a sensory tale At the Condividere restaurant, cuisine transforms into a poetic language of textures, contrasts, and memories. It's an experience that constantly plays on the balance between amazement and recognition, between the comfort of flavors from times gone by and the surprise of the most innovative techniques. The olive opens the scene like a little sleight of hand, a prelude to what's to come: deception and wonder hand in hand. Then comes the Parmigiano gelato, a masterstroke. The full, lingering texture of the cheese meets a drop of lemon compote that explodes in the mouth like a firework. It's the first, authentic "wow" of the evening. The sea urchin with bergamot is more meditative: a dish that plays on bitterness, with a sliver of acidity to liven things up. The intensity is remarkable, perhaps a little unbalanced, but it remains an exercise in coherence. The Katsusando restores balance: tender veal, impeccably cooked rare, technically perfect savory meringue. The bite is pure harmony—texture, temperature, and flavor in absolute synergy. Then the oyster, simply dizzying. The small white grains, a mayonnaise made from the oyster's own protein and nitrogen, dialogue with a crisp, aromatic green curry. It's a breathtaking dish: the oyster is the star, the pairing is out of this world. Boom! The shellfish giardiniera with tomato water and onion air is a more subtle interlude. The air is less convincing, but the acidity is perfect and the balance of flavors is on point. The shrimp offers greater depth than the lobster, which is a bit too overdone: a transitional dish, well-constructed. The vegetable section is a celebration of precision. Every element is balanced, but the beetroot stands out: the best ever. The kohlrabi emulsion binds everything together in a vegetal embrace that seems endless. The morels arrive like a warm caress: creamy celeriac, perfect mushrooms, a bold sauce. It's a comforting dish, to be wrapped up in. Then, the revelation: tomato gnocchi. No potatoes, just the quintessential tomato, solidified by impeccable technique. An "alien" texture, velvety, that deceives and caresses the palate with a vegetal essence of rare intensity. Next up, the risoni with eel: thrilling. The eel melts, the risoni crunches slightly thanks to the double cooking process that multiplies the flavor. It's a weekly subscription dish, so good is it. The tuna "saltimbocca" with brown sauce and patanegra is technically magnificent, but the sauce, too powerful, slightly overshadows the perfectly cooked fish. The white cream attempts to restore peace: the dish remains fascinating in its tension. On the sweet side, the baked fig terrine with molasses and Gorgonzola and salt ice cream is pure poetry: complex and balanced, comforting and sophisticated at the same time. The crêpe Suzette is a symphony of contrasts—hot/cold, shiny/matte, sweet/bitter, salty/sour—a final fireworks display. The fake walnut is a pleasant yet interlocutory transition, preceding two small masterpieces: the spongy salted caramel wafer, explosive in its intensity and lightness, and the pure cocoa donut, so soft it slips from your fingers, almost alive. In the end, a clear impression remains: a cuisine that speaks the language of emotion, where the memory of flavors intertwines with the future of techniques. "Sharing" is much more than a name: it is an invitation to be part of a story that is renewed with every bite.

You have to practice sitting there!!! Start by booking at least a month in advance. And then you wait. And that wait, a harbinger of beauty, doesn't disappoint. Its informality conceals a surprising precision. Every gesture, every course, every flavor. In just a few minutes, flavors and preparations that demanded long dedication and professionalism from the kitchen, small, magical flavors that seal a promise hidden in the name: sharing goodness and wonder.

What can I say... first time at a Michelin-starred restaurant... it was truly a wonderful experience, some dishes literally amazed me! Compliments to the chef and staff!

The Condividere restaurant, located inside the splendid Nuvola Lavazza in Turin, is a truly unique gastronomic experience, where haute cuisine and conviviality blend in perfect balance. As soon as you enter, you're struck by the modern and refined atmosphere: soft lighting, designer furnishings, and a welcoming yet never stuffy atmosphere. It's a Michelin-starred restaurant, but with a more "human" and relaxed feel than typical luxury restaurants. The chef offers creative, elegant, and surprising cuisine that showcases the Piedmont region and Italian tradition with a contemporary twist. Each dish is a small work of art: meticulously crafted, balanced in flavor, and served with great professionalism by the always friendly and knowledgeable wait staff. The tasting menu is the best way to fully experience Condividere: a journey rich in flavors, textures, and new ideas, with well-balanced portions that allow you to sample many different creations without feeling overwhelmed. The wine pairings are also excellent, expertly chosen and presented with passion. Another striking aspect is the pace of service: never rushed, but always attentive, with clear and precise explanations for each course. Even the finale, dedicated to desserts and sweets served in a separate room, is a true treat. Naturally, the prices are high, as you'd expect from a Michelin-starred restaurant, but they're fully justified by the overall experience.

It's not a dinner, it's an experience, a journey to savor... Elaborate dishes with pairings that delight the palate. We paired four glasses of wine for my husband and four cocktails for me, and the drinks were excellent. The price is worth what you get. I was also pampered with extra attention for my birthday. Reservations are required.

Food: One of those menus/courses you have to try at least once in your life... many, also because they have marked the historical evolution of fine dining. Service: Correct... fast and precise, slightly aloof. Ambience: Unique and iconic, designed by Dante Ferretti. The service, divided into multiple acts and spaces, is highly appreciated.