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From Food & Wine , OCT 2008
Largely unknown in the U.S., Combal's unstoppably innovative chef, Davide Scabin, is mentioned by European food cognoscenti in the same breath as Adrià and Heston Blumenthal of England's Fat Duck—and as the most ironic and provocative chef of the trio...MORE>>
From Travel + Leisure , MAY 2007
an avant-garde restaurant within a museum of contemporary art, where our meal is easily as surreal as any of the paintings hanging in the galleries....MORE>>
From Food & Wine , JUL 2004
Chef Davide Scabin's provocative, conceptual and scientific cooking style is in the tradition of iconoclasts like Heston Blumenthal of England's Fat Duck....MORE>>
Last updated October 2008




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