Il nostro ristorante è chiuso dal 3 al 25 agosto. Le prenotazioni sono già aperte per la cena del 26 agosto e per le date successive.
The restaurant will be closed from August 3 to August 25, 2026. Reservations are already open for dinner on August 26 and later dates.
Chef Antonino Cannavacciuolo leaves Campania and heads to Piedmont, where he’s putting his own spin on cuisine, focusing on the quality and genuineness of the ingredients.
The Turin Bistrot project gets off the ground in 2017, and the choice of the city has a big meaning: first of all, it’s a tribute to the Piedmontese roots of his wife Cinzia Primatesta, who knows the hotel and restaurant world inside out.
Piedmont is also his adopted home, where he discovers new flavours to transform into culinary masterpieces.
Cinzia and Antonino’s aim is to create an elegant and welcoming place where their guests can find the warmth of home and the excellence of a cuisine that speaks from the heart.
The first confirmation of the high culinary level reached by Chef Cannavacciuolo's cuisine and his kitchen brigade comes in 2018, when the Bistrot in Turin is awarded 1 Michelin star.
Cannavacciuolo Bistrot in Turin, like all the Group's restaurants, is committed to sustainability, favouring local farm-to-table raw materials and offering, among other things, a totally vegetarian tasting menu.
ANTONINO CANNAVACCIUOLO
I was born in 1999 in Orbetello, Tuscany. From a very young age, I chose to carve out my path in fine dining, developing a personal style rooted in technique, meticulous attention to detail, and a profound respect for the ingredients. My career began in 2018 at Antonino Cannavacciuolo’s Bistrot in Novara, where I started as a pastry commis. This is where I took my first steps into the world of haute cuisine, learning discipline, precision, and the art of plating. Afterward, I gained invaluable international experience in Barcelona, where I immersed myself in modern techniques and fast-paced, high-intensity environments. Upon returning to Italy, I worked as a sous chef in Grosseto, deepening my operational skills by managing the service and the kitchen brigade. In 2021, driven by a desire to keep growing, I moved to Maastricht in the Netherlands. Working as a chef de partie in a Michelin-starred restaurant allowed me to consolidate my vision of contemporary cuisine. Later, I stepped into the role of head chef in Porto Santo Stefano, taking full management of the kitchen, from menu engineering to food cost control. Despite my young age, I now bring this rich international background and an unwavering passion for signature cuisine to every plate.
