Condividere

Condividere is the only restaurant outside Spain that Ferran Adrià of elBulli has consulted on — an experimental sharing concept housed within the new Lavazza headquarters in Turin's Aurora district, designed by the architect Cino Zucchi. The dining room, by artist Dante Ferretti (five-time Oscar winner for production design), is built as an indoor circus tent — striped canvas walls, a central open pass, and tables arranged for conversation rather than quiet courtship.

The menu is a sharing format. Twenty-odd small plates, rotating seasonally, split between Mediterranean-Italian classics reworked under Adrià's guidance (the "oliva sferica" — a spherified olive that bursts on the palate — is the signature opener) and larger central plates for the table (a whole turbot with herbs, a guinea hen stuffed with its own sausage). The à la carte is available but most tables take the €60 lunch sharing menu or the €120 "Chef's Table" evening menu.

The kitchen, run by Federico Zanasi, is one of the few in Italy that has actively absorbed elBulli's techniques without treating them as novelty. The result is food that is technically surprising but firmly grounded in Mediterranean recognisability — foams and spherifications serve the dish, not the other way around. The wine list is Italian-heavy with a deep selection of Lavazza coffee-cocktail pairings.

The room is acoustically live — more animated than most Michelin-starred dining rooms — which makes it the best group restaurant in Turin. For team dinners of six or more, request the central table under the tent apex; the private dining room seats twelve.

Team dinners at Condividere work because the architecture forces collaboration. Sharing plates dissolve hierarchies — the same dish circulates across the table, everyone samples, everyone commentates. The room's visual playfulness (the circus tent, the open kitchen, the oliva sferica theatre) breaks down the stiff-corporate-dinner vibe that plagues most team outings. The menu rotates frequently enough that returning clients or teams always encounter something new. Book the central table for parties of six to ten; for twelve and up, reserve the adjacent private room with dedicated service.