Combal.Zero
This Italian restaurant in Rivoli, Italy, is housed in a glass wing of the Castello di Rivoli Museum of Contemporary Art. Chef Davide Scabin’s futuristic dishes feature such classics as the famous “cyber egg.” Egg yolk with caviar and vodka are served in a shell made of cellophane that diners slice with a scalpel so the mixture explodes in their mouths. Guests select the Down & Up tasting menu, which starts with light dishes moving to heavier courses; or the Up & Down menu, which begins with the richest dishes and ends with the lightest – a frozen oyster salad. Standouts include the “cotoletta di filetto,” a fillet of beef coated in bread crumbs and served over smoldering herbs; and the signature maccheroni soufflé with ragu Bolognese and fondue of Grana Padano. Conversation note: Scabin prepared dehydrated meals, such as aubergine parmigiana, for astronaut Luca Parmitano to eat in space.
