In the premises where Lavazza's old grocery store once stood, today, you can savor dishes by the young chef Gabriele Eusebi: blending historical artifacts with overlooked flavors, San Tommaso 10 pays tribute to the present while cherishing the past.
The Restaurant
Stepping into San Tommaso 10, located on the street of the same name in the heart of Turin, you immediately sense that it's no ordinary restaurant. The entrance, the display window, the decor all exude modernity and elegance, but there is much more to it. A quick glance around reveals that the memorabilia, photos, and "tributes" to Turin are not just embellishments but hold a deeper significance.
They represent the history of this place because this is where Lavazza was born. 128 years ago, in 1895, these premises housed the grocery store dedicated to selling coffee and the first blends. Over time, the business expanded, and in more recent years, the space was transformed into a restaurant. After over two years of renovation, it now reopens its doors while always keeping its starting point in mind: Turin and coffee.
It is precisely these two elements that blend together in a constant call. There are four featured rooms, each distinguished by fundamental architectural elements representing the city: the Guarini Chapel’s dome, the Superga Basilica by Juvarra, and the Mole Antonelliana, all graphically and physically reproduced in the ceilings. Symbols that acquire another layer of symbolism, belonging to Lavazza.
Historical archive photos adorn the walls, along with old TV commercials that have become iconic, like the one featuring Nino Manfredi, and previous calendars, including Annie Leibovitz's 2009 interpretation of Italy in seven images. At the entrance, display cases showcase the iconic statuettes from the mythical carousels of Carmensita and Caballero, born from the genius of Armando Testa (another Turin excellence). In the central room, a grand chandelier echoes the typical Paulista decoration, characterized by a red, yellow, and black frieze inspired by South American shawls and carpets.
At the end of the last room, a triforium window offers an animated view of coffee plantations through three screens integrated into the walls. Naturally, wide space is dedicated to the coffee counter, featuring a beautiful custom-made Faema E71 espresso machine designed exclusively for the venue and signed by the Cimbali Group. Every detail in this setting speaks of Lavazza and, consequently, Turin, even the uniforms of the dining staff, designed by the stylist Stefano Giordano, are inspired by coffee shades.
The Kitchen
In the kitchen, the task of carrying on this tradition falls into the hands of Chef Gabriele Eusebi, born in 1989 in the Marche region. After his formal training, his most significant experiences include La Madonnina del Pescatore in Senigallia, working under the guidance of Moreno Cedroni (2 Michelin Stars), and Il Povero Diavolo in Rimini under Piergiorgio Parini (1 Michelin Star). He then journeyed to the Basque Country to Mugaritz (2 Michelin Stars), where he began his international growth, focusing on fermentation.
After his international experience, he returned to Italy and arrived in Turin at the Condividere restaurant within the "Nuvola Lavazza" headquarters, launched in May 2018. This became the meeting point with resident chef Federico Zanasi, who entrusted him with the kitchen at San Tommaso 10 in 2022. Appetizers play a prominent role on the menu, presented as a vast selection of seafood or land-based dishes that literally fill the table and captivate the eyes. The concept of an "antipasti carousel" pays tribute both to Piedmontese tradition and to the typical sharing concept from Chef Zanasi's “Sharing concept”, from which Gabriele Eusebi inherited this idea of convivial dining.
Typical dishes blend with the Marche roots of Chef Eusebi. The "Vitello SANtonnato10," the "Albese" with ventresca, the Princisgras (a typical lasagnetta from Macerata) made with financier pastry, Tagliatelle del plin, Agnolotti" with roasted vegetables, and the Insalata russa like a Cassata are dishes that pay homage to Piedmont while looking beyond the regional specialties.
In other cases, the connection to the Marche region is more explicit, as seen in the Ciauscolo, a typical spreadable salami from Marche, served with focaccia and chickpea grissini, or in the Galantina in crosta with green sauce, a medieval recipe based on white meats.
The menu also features wild herbs, to which Chef Eusebi dedicated a book written during the pandemic, titled Selvario. Though their presence is delicate, they are included in some extracts that accompany the menu, such as the welcome drink Innominato.
Among the desserts, standouts include Île flottante, peach, and salted caramel ice cream, and Bignè Miretti, with Gobino gianduia cream and chocolate sauce, accompanied by a Tamburnin white Vermouth with strong notes of aromatic herbs. To complete the circle of both the menu and the experience, the Lavazza specialty coffee 1895 couldn't be missing.
Address
San Tommaso 10
Via San Tommaso, 10, 10122 Torino TO
Tel: +39 011 534201
