Razzo is a young reality born in 2019. At the helm of the kitchen, chef Niccolò Giugni works with raw materials of the highest quality, transforming them with technique and creativity. His is an innovative cuisine, which explores new flavors and combinations, offering dishes capable of surprising even the most demanding palates. In a light and informal atmosphere, the Razzo dining room welcomes its guests to make them feel at home, inviting them to discover a modern cuisine that plays with tradition, reinventing it without ever losing its essence. A place where every detail is designed to offer a journey of taste in the name of discovery and originality.
Metti Torino a cena
The four-handed dinner
Wednesday, October 22nd at 8:00 PM
Dedicated menu:
Scallop tiradito, Taggiasca olive koji, tomato, lime
Dolphinfish tartare, grifola frondosa, spruce
In abbinamento: La Sovversiva – Burrasca 2024
Grilled Brussels sprouts, hazelnut, coffee
Hokkaido pumpkin, goat's blue cheese, walnuts
In abbinamento: La Sovversiva – Nuvola 2023
Glazed eel, celeriac, boshi
Tripe plin, rocket, lemon
In abbinamento: La Sovversiva – Medardo 2024
Deer, Jerusalem artichoke, shallot, preserved figs
In abbinamento: La Sovversiva – Bombarolo 2021
White chocolate mousse with extra virgin olive oil, almonds and Taggiasca olives
Paired with: Taggiasco olive dry gin and tonic
The price of dinner is € 90 – vini e cocktail in abbinamento inclusiÂ
