The story
Peru and Japan are separated by more than 15,000 kilometres. At Azotea in Turin, those distances dissolve. This is a restaurant built on the idea of nikkei — the culinary dialogue between two distinct cultures — explored in its every shade.
The space on via Maria Vittoria was designed with the same care as the food and drink. The furnishings are bespoke, chosen to create an atmosphere that feels integral to the experience. Co-owners Noemi Dell’Agnello and Matteo Fornaro run the room and the bar respectively. Fornaro, who came to mixology through a passion for photography and graphic design, describes the architectural context as fundamental to the mood of the place — as important as what comes out of the kitchen.
Born in Cuzco, Peru, executive chef Alexander Robles grew up surrounded by food, working in his grandparents’ restaurants. His career took him to Marco Avidano in Chieri and the historic Del Cambio in Turin under Riccardo Ferrero, before he returned to Peru to train with one of the country’s most influential chefs, Gastón Acurio. Back in Italy, he worked as sous-chef at Villa Tiboldi under Michelin-starred Davide Palluda, then led Italian cuisine abroad in Saudi Arabia. At Azotea, he says, he can finally propose his personal vision of the nikkei world — a cuisine that is part of him.
The kitchen’s philosophy is straightforward: Peruvian recipes are defined by gustatory intensity; Japanese technique by stylistic clarity. The goal is perfect balance — in the dishes and in their pairing with cocktails. The drinks, the result of years of study and travel, mirror that same search for equilibrium, bringing together South American and Asian ingredients in a single glass.
Azotea’s approach has earned it a place among the best new openings of the year at the TheFork Awards and, most notably, a Michelin Recommended distinction — a recognition that speaks to the precision and conviction behind this Japanese and Peruvian cooking in the heart of Turin.
Recognition
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