28/03/2026: I wanted to celebrate my partner's birthday here at the restaurant. We chose the "Sangon Beach" experience. The atmosphere was truly relaxing, complete with sand. The staff was attentive and friendly. I took advantage of the flower service, which was truly beautiful. But let's get to the sore point of the evening: the food. I gave it two stars because, without questioning the quality of the ingredients, both my partner and I found everything too salty. We reported this to the dining room staff and they told us the saltiness was due to the spices. Of the 12 courses, we stopped at 10 because we'd reached our limit. Honestly, I expected more from a restaurant of this caliber.
22/03/2026: A sensory journey at Carignano Restaurant: the culinary art of Davide Scabin
Entering Carignano Restaurant is like immersing yourself in a world where cuisine meets art and tradition blends with innovation. Davide Scabin, with his bold and brilliant vision, offers an experience that goes beyond a simple meal, transforming it into a narrative of flavors, culture, and creativity.
Each dish on the menu is not just a gastronomic creation, but a true homage to history and nature. Vivaldi's Primavera, for example, is more than just a dish, but an ode to rebirth, a triumph of colors and aromas. The freshness of spring vegetables pairs perfectly with the cheerful tones that evoke the notes of Vivaldi's concerto. The result is a dish that resonates, not only for the palate, but for all the senses.
The menu balances tradition and innovation. Villeroy-style lamb chops, with the delicacy of white butter, recall classic French cuisine, revisited with elegance and precision. Scabin is a master at reinterpreting traditional dishes, making them contemporary and vibrant, yet never betraying the essence of their origins.
Every detail is curated with almost obsessive attention: from perfectly balanced textures to wine pairings designed to enhance every nuance of the dish. And who could forget his inimitable gin and tonic, a symbol of mastery that transcends the kitchen. Clean, dry, and with that double squeeze of zest that leaves an indelible impression—it is the epitome of how a simple element can become an indispensable ritual.
The Scabin experience isn't limited to flavors; it's a cultural journey, a meeting of past and future, where every course tells a story. Dishes like those dedicated to the Mexican holiday of Día de los Muertos offer a blend of joy and memory, a celebration of life and respect for ancient traditions.
If there's a restaurant that can be described as a work of art, it's undoubtedly Carignano. Davide Scabin isn't just a chef, he's a visionary capable of transporting his guests to a universe of unparalleled taste and beauty.
An invitation to those seeking true luxury: the luxury of an unforgettable emotion, an experience that lingers in the heart and memories.
I hope this review does justice to Davide Scabin's exceptional work!
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