New opening hours from 17 October
Open lunch and dinner 12.30-14.30 / 19.30-22.30
Wednesday open only for dinner 19.30-22.30
From the initiative of Nazarena, Paolo and Domenico, who are in love with the art of serving food, a new project was born in Turin: 'Ristrot Guviol'... Not the usual restaurant, not the usual bistro, but a Ristrot where the service and attention to detail of a traditional restaurant blends with the informality, simplicity and freshness of a bistro...
The Ristrot Guviol is located in the heart of Turin's historic centre, behind Piazza Bodoni, in the midst of the main attractions Turin has to offer and with the convenient underground car parks of Piazza Valdo Fusi less than 300 metres away and Piazza Bodoni just a stone's throw away.
The Ristrot Guviol offers an original location for your romantic dinners or dinners with friends in a simple yet charming setting, where the service, although informal, conveys the utmost attention to the customer and careful attention to detail, but with the aim of making guests feel at home. With traditional dishes, with bread and fresh pasta prepared daily by the Chef, it is obviously the cuisine, however, that makes the difference, the beating heart of the Guviol... From this 'banal' concept comes the name GUVIOL, an acronym for the senses we want to satisfy so that our customers have a pleasant experience, enhancing the three senses that we will mainly stimulate Taste Sight Sight Smell... RISTROT GUVIOL, indeed.
The restaurant is designed in an industrial style enhanced by the historic brick vaults and is furnished in shabby chic style complemented by warm wooden inserts. Even the tables are made of thick wood not concealed by tablecloths but embellished by a fine mise en place that lends a touch of elegance to the informality of the venue.
Amidst glimpses of bricks and signs of old tiles, we host the display of part of our wine cellar to immerse you in the sensations hidden within.
The rooms are divided into three halls, two overlooking the street through large windows and one reserved inside for those who do not like to be the centre of attention but seek privacy.
In summer, the dehor is also available to enjoy the pleasant evenings in the centre of Turin.
The Wine Cellar
A lot of love and passion allow us to offer you a wide choice of products, the constant search for new excellence and big names means that now every Italian region is represented. Red Wines, White Wines, I Grandi Metodi Classici Piemontesi, Champagnes and classic bubbles the choice is now wide, and if you don't feel like wine, maybe you'll be satisfied with one of our craft beers selected from some of Italy's finest.
It was the summer of 2007, and yet another school year had just ended with many shadows, when, after an animated yet constructive discussion with dad Elio and mum Angela, who had always been my role models, I decided to start chasing my great passion, my great dream... cooking.
I always felt I had it in my blood, having grown up with the smells of my grandparents' restaurants first and my parents' later, and that summer my very personal journey began, just a few metres from home, at the Castello Miramare restaurant in Formia.
That summer began my journey into the world of cuisine that has taken me around the globe, from the Sheraton in Milan to the Maria del Mare Restaurant in Barcelona, from the Hassler Imago Hotel in Rome to the Olive Grove in London, from the Nihonryori Ryugin in Tokyo to the Ristrot Guviol in Turin, to the Dolia in Gaeta until my return to Turin here at the Ristrot Guviol.
These are not just names of restaurants or cities, they are professional and personal life experiences that have enriched me, grown me, changed me, always giving me different perspectives, different interpretations of cuisine, from the care of the Element, of the raw material, to its processing, creating complicity and emotion when tasting.
This is precisely the aim, to create emotions in those who taste my dishes.
I have never tired, and never will, of learning, of questioning myself, of always growing in pursuit of that goal.
A lot has changed since that summer, but deep down I am still the same guy with the same dream...cooking.