Torno Subito — Restaurant in Singapore

Stepping inside Torno Subito, I entered a world meticulously crafted by superstar designer Paola Navone. Dazzling colors, beach-inspired patterns, and playful touches like Campari Soda bottle chandeliers evoked the carefree spirit of Italian summers. It felt like stepping onto a movie set from the golden age of Cinecittà!

I opted for the 6-course discovery menu, Ciao Singapore, priced at SGD150 (USD110).

The menu, a symphony of Bottura's culinary genius, mirrored this enchanting atmosphere. Classic Italian dishes are given a refreshing twist, reflecting the era's innovative spirit.

I decided to open with a Sauvignon Blanc, Vette di San Leonardo, 2021 a wine with an aromatic fragrance and with the typical hints of white peach, and green peppercorn over a pleasing note of sage.

I started with the amuse-bouche made of 3 small bites: Pappa al Pomodoro, tartalletta di Baccalà (cod tartlet), and Babà Mantova.

What blew me away was the deep taste of Pappa la Pomodoro, which recalled my childhood, in a creatively remastered plating and topped with Tomato foam. While eating it I was singing in my mind "Viva la pappa col pomodoro", a 1965 song arranged by Luis Bacalov, a fantastic composer that I have been lucky enough to meet in person, and performed by Rita Pavone, a music icon at my grandma's time.

For my second sampling, I delved into the Baccalà, a preserved cod seasoned with salt. The small tartlet I savored was characterized by its delightful crunch, tastefulness, and delicate nature.

Next on the agenda was the Babà. Surprisingly, it wasn't served as a dessert but rather as an introductory bite accompanied by some pumpkin cream. Mantova, my hometown, is renowned for its pumpkin-based dishes. I found this variation of Babà, named Babà Mantova, to be particularly intriguing and a heartfelt homage to my city.

The subsequent dish made a bold statement with its title: "It’s Not Pasta." This inventive and playful avant-garde tagliatelle featured finely shaved cuttlefish, bagna cauda, black caviar, and sesame oil. I relished every forkful, savoring it alongside my glass of Sauvignon Blanc.

My serving of Upside-down Margherita pizza emerged straight from the visually captivating and vibrant oven. This culinary marvel showcased a dough with exceptionally high hydration, baked to perfection in a Modena gas oven. The final touches included a topping of housemade pesto sauce, fresh tomatoes, and a delightful burrata foam.

Time for a wine change in the middle of the journey: Barbera d'Alba from Luciano Sandrone 2020, a rich and dark wine from Piedmont with high natural acidity.

Chef Alessio Pirozzi, a native of Abruzzo in Italy who has worked with Bottura at Osteria Francescana, and then at Torno Subito in Dubai, came himself to humbly deliver and introduce me to the Cavatelli Riviera, a dish of hand-crafted cavatelli pasta with fresh Sicilian red shrimps, red bell pepper sauce and smoked paprika. It was amazing.

Subsequently, I arrived at "Navigando." In Italian, "Navigando" translates to sailing, and this dish pays homage to all the Mediterranean journeys undertaken by Chef Bottura throughout his life. It combines traditional elements with a more cosmopolitan touch, featuring poached cod, sautéed spinach, beetroot, and a lemon reduction.

Giulia Corinto, the General Manager, in Singapore for almost a decade, came over with the not-to-be-missed “Tiramisubito” dessert, a deconstruction of the iconic tiramisu. It is presented with a pristine chocolate shell infused with espresso, which you are to crack open with a spoon to reveal the rich layers of mascarpone and coffee-soaked biscuit underneath. Fantastic.

With the coffee, my bill ended up at SGD270 (USD200). As I left, I carried a piece of Italy's golden age within me, a reminder of the joy of discovery and the magic that unfolds when culinary artistry...

I recently had the pleasure of dining at Torno Subito in Singapore, accompanied by a fellow chef who came in town to visit and was keen to experience a restaurant from the renowned Massimo Bottura. The experience was nothing short of spectacular.

From the moment we arrived, the colorful and vibrant atmosphere of the restaurant transported us back to the classic beach-side establishments of the 1960s—a nostalgic nod that felt both familiar and intriguing. While Singapore is known for its high-quality food, many restaurants here lack in service. Torno Subito, however, stands out by offering exceptional service, genuine warmth, and a level of attentiveness that is truly rare.

The food was exquisite, featuring unique dishes that are hard to find elsewhere. Despite their elaborate presentation, the dishes embraced the true essence of Italian cuisine—simple, without unnecessary complications, and a celebration of the authentic flavors. Each course was accompanied by a new set of cutlery, and the portions were generous, which is a delightful rarity in the fine dining world. The prices were absolutely justified by the top-notch quality of both the ingredients and the service.

A special mention goes to Giulia and Laura, who masterfully managed the floor with both poise and passion. Their attentiveness was matched by their discretion, making the service feel personal and engaged without being intrusive. They presented each dish with enthusiasm and a deep knowledge of its background.

Chef Alessio, despite his youth, displayed a wealth of experience and creativity. His dishes showcased high-quality Italian ingredients that are seldom found elsewhere, combined in innovative and memorable ways, yet always honoring the simplicity and essence of Italian cooking.

Torno Subito offers a fine dining experience that is less intimidating than many upscale restaurants, which can sometimes feel cold and impersonal. Instead, it exudes warmth and hospitality, making it a standout choice for anyone looking for a remarkable and genuinely Italian high-end dining experience...

We visited Torno Subito for an nice dinner evening in Singapore. The service was excellent from the minute we stepped into the door until we left with full belly’s at the end. We had 4 of the chefs menu with the wine paring as well as some al a carte choices for the not so good eaters. The welcome amuse-bouche accompanied by several choices of bread where an nice and light start to the meal. And was an quiet generous serving. The sparkling wine served with it kept coming which was an nice touch. After that we had excellent cuttlefish „pasta“ with bagna couda and kaviar. One of the highlights of the menu for our group. The non menu folks had ad nice cured beef dish with parmigiano foam. Then came the upside down pizza which was not as upside down as anticipated 🤣 But very very nice as a pizza. We got some extras from the kitchen for the non menu eaters which was an nice touch. After that came the pasta dish with prawn also very flavorful and well prepared. The others had the wagu pasta which was nicely divided into 2 separate bowls and was an generous portion. Next came the cod fish with wine and beetroot sauce. The cooking of the fish was sublime and it went very well with the sauce. The last savory course was and piece of art inspired by a dish from osteria francesca. The beef rib was so tender and the sauces did blend very well together. Overall an worthy signature dish. We finished off with tiramisu and some italian petit fours. Also all tasty and very traditional. Overall it was an excellent evening with very attentive service and interesting wine parings . Not exactly cheap but overall for the quality of food and service and the name of the chef...