2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
We have been in restaurant "Highest in Italy", the name is Floor35 because it is located on the thirty-fifth floor of the tower from Intesa Sanpaolo from Turin, designed by the architect Renzo Piano, and seat of the restaurant.
Two skyscrapers, together with that of the Region, which have split the Turinese into as many factions: those who adore them - the "progressives" - the modern ones, the "right" ones, belonging to group A, and those who disgust them, the reactionaries, the " bogianen "(read" bugianen "), those who find them two monsters disproportionate to the elegant, sophisticated and linear Turin landscape, namely group B.
The fact is that now they are there, and there they are.
The most awaited novelty by Turin gourmets is, as we said, Piano 35, a spectacular restaurant with 60 (coveted) seats, large windows on three sides and unfailingly breathtaking views of Turin, Monviso and the annexed Cozie Alps.
Even if more than a restaurant that of the San Paolo skyscraper is a "gastronomic system" divided into four parts:
1. Chiccotosto snack cafeteria on the ground floor in front of the skyscraper (opening scheduled for early June)
2. Lounge bar on the 37th floor of the tower with a terrace overlooking the bioclimatic garden, where cocktails by bartender Mirko Turconi will be served together with tapas and appetizers (opening June 15)
3. Events area to the 36th to be used for internal Bank events but also for ceremonies and small conferences.
The fourth is obviously Piano35 (opening June 28): large and bright room, modern furnishings with elegant tables and ivory-colored armchairs, dehors on the terrace with a panoramic view of the Monviso and a bioserra of exotic and Mediterranean essences.
Open from Monday to Saturday for lunch and dinner, the menu draws on local raw materials, fish, products from the best cuisines in the world, and uses wild herbs, plants and roots present in our ecosystems selected in collaboration with Wood * ing - wild food lab.
The tasting menus available to customers are three plus a "light" proposal available only for lunch, the cellar is made up of about 300 labels, the entrance on the ground floor is from corso England 3, through an escalator you reach the desk of welcome and from here, in 30 seconds by lift, the top of the tower.
Interpreter of the project, studied by the University of Gastronomic Sciences of Pollenzo, is the chef Ivan Milani, flanked by the maître Adalberto Robbio and by a staff of 34 people.
Ivan Milani, born in 1971, defines himself as a self-taught Piedmontese but of Scabinian inspiration, if only for the choice of the type of restaurant that the two chefs have in common: for Davide Scabin Combal. Zero in the museum of the castle of Rivoli (former Savoy residence and heritage Unesco), for Milani, precisely, the Plan35 of the “breathing skyscraper” (copyright Renzo Piano).
It cannot be said that the two chefs sin of ambitious aims, at least in terms of location.
As for more purely operational issues, aka culinary aliases, Ivan Milani comes from the experience of the sophisticated and welcoming San Quintino resort in Busca, immersed in the Cuneo countryside, where he was the interpreter of a modern but not revolutionary cuisine of the foothills and solid Savoy inspiration.