Davide Scabin is an ever-evolving chef who resides at the more creative and eccentric end of the Italian modern cuisine. His culinary philosophy revolves around the idea that cuisine never lies still and he finds inspiration through his work, clients and his desire to blur culinary and artistic boundaries. However, whether he is playing with form, concepts or consistence, Scabin always keeps the focus on taste.

Chef Scabin’s culinary career was in no way direct and began many years after he had completed catering college and had been a cosmetic salesman. Upon opening a highly successful trattoria in Turin, Itay called Combal, Davide began on his path to Michelin stardom. The restaurant moved to the Castello di Rivoli Museum of Contemporary Art, under the name of Combal.Zero and Scabin began employing unique creations spurred from his long and design-oriented experimentation with ingredients, shapes, textures and temperatures.

Acknowledged with Michelin’s Two Stars, Gambero Rosso’s Three Forks, an 18,5/20 score from the Espresso Gourmet Guide, and ranked 40 in San Pellegrino’s World’s 50 Best Restaurants, Combal.Zero is an experience like to other.

Awards:
  • 2 Michelin stars
  • 3 Gambero Rosso forks
  • Number 40, San Pellegrino World's 50 Best Restaurants
Restaurant:

 

Piazza Mafalda di Savoia

10098 Rivoli

+39 0119565225

Combal.Zero Restaurant

Pictures © Alessandro Castiglioni; Matteo Lonati; Bob Noto