Davide Scabin, one of the most celebrated Piedmontese chefs of the contemporary scene and former holder of two Michelin Stars at Rivoli, now opens a new chapter in one of Turin’s most iconic settings: the historic Grand Hotel Sitea, which in 2025 celebrated its first century. Here the chef gives shape to a radical project, entirely oriented towards the sea, expressed in a single and elaborate tasting menu, “Sangon Beach” – a cultured and ironic homage to the song by Gipo Farassino. The journey subverts convention and hierarchy, beginning with the order of courses: following an “up & down” logic, it opens with intense and structured flavours, such as the turbot with Jerusalem artichoke à la bourguignonne and red wine fish glaze, before gradually lightening towards more vegetable-led, fresh and acidic preparations. Completing the experience, the welcome and service are equally transformed in an immersive key: before being seated, guests are provided with sandals to walk on the sand that covers the floor – specially imported from Spain – while the soundtrack evokes maritime atmospheres and seaside suggestions, contributing to a narrative that is coherent and wholly outside the ordinary.