Our Story

Ristrot Guviol was founded in 2017 by Nazarena, Domenico and Paolo as a small contemporary cuisine workshop, driven by the desire to combine genuine hospitality, creativity and deep respect for outstanding ingredients.

The name Guviol was created to celebrate three essential senses: GUsto, VIsta and OLfatto (Taste, Sight and Smell). Three elements that inspire every decision we make, from each dish to the way we welcome our guests.

The atmosphere at Ristrot Guviol is designed to offer an authentic yet refined dining experience, whether for a romantic dinner, an evening with friends or simply a moment to slow down and enjoy. A setting that is understated yet elegant, where attentive but informal service ensures every guest feels genuinely cared for.

In 2018, Chef Emilio Michele Corrado joined the Guviol family and immediately helped shape the restaurant's culinary identity. After several years spent broadening both his professional expertise and personal vision through new experiences, he returned to Turin and to Guviol in January 2024 with an even more mature and distinctive approach. Today, his cuisine has become one of the restaurant's defining features: a constant pursuit of balance between technique, seasonality and outstanding ingredients, where innovation is never an end in itself, but always serves flavour and the emotion of every tasting experience.

Throughout the years, the restaurant has continued to grow while remaining true to its essence: a free, seasonal and personal interpretation of contemporary cuisine, built every day through research, balance and a constant dialogue with tradition.

In 2021, Lorenzo became part of the Guviol family, bringing with him a genuine passion for wine and hospitality. Year after year, he has contributed to the evolution of the project by expanding the Wine Cellar and strengthening the relationship between cuisine, dining room and wine—one of the restaurant's defining characteristics. In 2024, his journey naturally led him to become a partner, reaffirming a shared vision built on research, hospitality and attention to every detail.

Beyond hospitality, the true heart of Guviol has always been its kitchen. Every day, Chef Emilio prepares fresh bread and handmade pasta in-house, while the menu evolves with the seasons through contemporary dishes that are clean, distinctive and deeply rooted in the quality of their ingredients.

Today, Guviol is first and foremost a team before it is a restaurant: people united by the same vision of hospitality, the same passion for contemporary cuisine and the same desire to ensure every guest simply feels at ease.