{"id":13439,"date":"2025-09-29T18:17:03","date_gmt":"2025-09-29T16:17:03","guid":{"rendered":"https:\/\/buonissimatorino.it\/?post_type=ristoranti&p=13439"},"modified":"2025-10-14T14:36:05","modified_gmt":"2025-10-14T12:36:05","slug":"soul-kitchen","status":"publish","type":"ristoranti","link":"https:\/\/buonissimatorino.it\/en\/restaurants\/soul-kitchen\/","title":{"rendered":"Soul Kitchen"},"content":{"rendered":"
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Soul Kitchen is a 100% plant-based cuisine that puts technique at the service of raw ingredients. Here, vegetables and grains are not limitations but language; fermentations, carefully measured smoking, extractions, and food-tech techniques like 3D printing of plant-based meat coexist to create unprecedented consistencies, distinct aromatic layers, and a restrained aesthetic. The products come from small local suppliers and are processed in-house to create dishes in which lightness and aromatic concentration interact in balance. The goal is to demonstrate that plant-based cuisine can be contemporary and technical without sacrificing memory and identity. The offering is divided into three tasting menus\u2014Archive, Tradition and Innovation, Mono\u2014designed as sensory narratives that alternate rigor and surprise. In a simple and intimate room, Soul Kitchen offers cuisine that does not sacrifice flavorful depth, technical balance, and a strong identity.
It speaks of Piedmont, expresses itself through Italian and French techniques, observes Europe and smells of the East, but sums it all up in a single language: the reinterpretation of dishes with a plant-based twist.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Metti Torino a cena<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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la cena a 4 mani<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Friday, October 24 \u2013 8:00 PM<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dedicated menu:<\/strong><\/p>

The Salt Road<\/p>

A plant-based journey created by Luca Andr\u00e8 (Soul Kitchen, Turin) and Mattia Pecis (Ristorante Cracco, Portofino)<\/p>

The Via del Sale once linked the Ligurian coast to the Piedmont valleys, tracing a path of exchange and encounters between different worlds.
From the sea came the light, the saltiness, the scent of herbs and citrus fruits; from the mountains came the depths, the forest, the roots, and the fog.
Today that journey takes on a new form through the plant-based cuisine of two chefs who share a common sensibility and vision: Mattia Pecis and Luca Andr\u00e8.<\/p>

Two territories, two cuisines, two souls that meet along a path of taste and memory, where the sea embraces the land and each dish speaks of the possible harmony between opposing elements.
A dialogue of flavors born from tradition and moving toward the essential, between intensity, respect, and beauty.<\/p>

Poor man's soup
The Garden F\/V 2025
Ramen, between sea and fog
Wandering Bean
Pakchoi Absolute
Sugolo, grapes and undergrowth
Small pastry shop<\/p>

The price of the menu is <\/span>\u20ac90.00 pp
<\/strong>The price of pairing is <\/span>\u20ac40.00 per person\u00a0<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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<\/i><\/span><\/div>Book<\/span><\/div><\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Protagonist Chefs<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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