Al Garamond

The story

Al Garamond Turin: A Sicula-Sabauda Kitchen Near Piazza Bodoni

The architect of a new culinary dialect

Santino Nicosia founded Al Garamond in Turin nearly twenty-three years ago alongside his wife Gianna. His Sicilian-Piedmontese cuisine operates under a framework called Sicula-Sabauda, treating island ingredients as the foundation while applying alpine technical rigor. This Siculo-Sabaudo kitchen avoids rigid manuals in favor of historically grounded pairings that bridge regional warmth and precision. Gianna Nicotra directs the floor and crafts every leavened dessert, ensuring the dining room matches the kitchen’s discipline.

Signature plates and structured tasting paths

The kitchen builds its reputation on deliberate contrasts rather than familiar comfort. House-made busiate arrive with clams, broccoli, and saffron, while lobster agnolotti carry a rich roast jus. Guests often order the black cod prepared inside a charcoal sponge, finished with coconut cream and black pepper. Three multi-step degustazioni guide visitors through these variations, anchored by wine pairings that highlight local sparkling and aged Marsala.

An intimate setting near Piazza Bodoni

The dining space occupies a refined Liberty-era building on Via Pomba, placing guests within walking distance of Turin’s historic center. Few tables fill the room, which keeps the acoustics quiet and the service attentive. Every cover receives a considered mise en place that reflects the kitchen’s focus on balance over spectacle. This steady attention to detail earned the establishment a Faccino Contento ++ rating from ilGolosario for 2026.