Bistrot The Egg

Nicola Batavia's The Egg in Turin reflects the idea that high cuisine can be born from simplicity; simplicity symbolised by the egg, its concept, its shape and its taste. And this idea 'rolls' from place to place around the world.

From Turin, to Venice, to London, to Ukraine.

It gives life each time to something different, but true to itself: a cuisine 'as simple as an egg'


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