Dinner at Del Cambio

Dinner at Del Cambio

at Del Cambio on 16 May 2019
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This restaurant was opened in 1757 in a beautiful building in the historical centre of Turin. The head chef Matteo Baronetto is a talented and ambitious young chef who had worked under Carlo Gracco in Milan.
The restaurant offers 3 different menus and full a la carte selection. They serve Baronetto’s improvisation gastronomic menu for 135 Euro, the traditional menu for 110 Euro and the Nel Tempo menu for 125 Euro.
We have opted for the Nel Tempo menu. In seven courses they were serving each course in traditional style and the chef’s modern contemporary intuition. For us the traditional versions were acceptable but chef’s contemporary versions were given a new meaning to an absolutely inedible and giant gastronomic mistake.
After the appetisers we had anchovies in green sauce, violet prawns in salsa rosa, Bresaola with rucola and parmesan cheese, Piedmontese style ramen for starter and sea bream a la meunière, Rossini fillet steak and veal chops a´la Milanese for main dish.
The quality of the food was a huge let down and certainly not up to the level of other restaurants of the same league we have visited.
The presentation as well as the taste of food had lack of any imagination and innovation. We were served by a senior member of staff, without a single smile, with very little explanation on the plates. He should have retired a while ago, as certainly his job was no longer pleasing him. Nor was pleasing us…
We did not bother having dessert (cheesecake), just asked for the check, paid and left. The bill was 480 Euro which is the new reinterpretation of the word “Rip Off” for the quality of food they were serving us. All through our dinner they kept pouring water for us, when the bill came we have understood why… they have charged a very excessive price for the water, 20 Euro for a single bottle and we had altogether 4 bottles!
The sommelier was a very pleasant and helpful young gentleman, by his suggestion we had an excellent Gattinara Molsino 2014 from the Nervi winery. This was the highlight of our dinner.

4 / 10

Nibles

Anchovies in green sauce

The traditional plate

The chef's plate

Violet prawns in "salsa rosa"

Bresaola, rocket salad, lemon and parmigiano

Gnocchi alla romana

Piemontese style ramen

Rossini fillet steak

Rossini fillet steak

Veal chop "alla milanese"

Veal chop "alla milanese"