The story
Il Convito della Venaria stands directly opposite the entrance to the Reggia di Venaria, just outside Turin. The setting is both grand and intimate: by day, a relaxed spot for lunch; by night, a romantic dining room with the floodlit palace as a backdrop. This dual personality is deliberate—the Convito offers two distinct experiences under one roof, both guided by the same commitment to quality and creativity.
At the helm since 2008, chef-patron Christian Contu draws on a rich personal geography. He is Sardinian-Piedmontese by origin, and his cooking reflects the landscapes he knows best: the Valli di Lanzo of his mother, the Sardinian coast of his father, and the Gargano region of his partner Lucia. His professional path began in Michelin-starred kitchens, including a stint at San Domenico in New York and work alongside chef Cacares under the guidance of Antonella Scardovi. A runner-up in the national Riso Gallo competition, Contu has spent years refining a style that marries the wisdom of Italian tradition with modern technique.
At lunch, Il Convito della Venaria operates as a bistrot—quick, informal, and convivial. The focus is on high-quality ingredients and creative touches, served without ceremony. Dinner shifts into a more composed register: “accessible gourmet,” as the restaurant describes it. Here, each dish is carefully studied, the service attentive but never stiff, and the evening atmosphere deliberately romantic. During summer months (from July to early September), the gourmet dinner service pauses in favour of an informal bistrot dinner, matching the seasonal pace of the Reggia’s evening openings.
Il Convito della Venaria has earned a place among Michelin’s Recommended restaurants for 2026, a testament to the consistency and character of its cuisine. It is a restaurant where Italian modern cooking feels personal—rooted in the chef’s story, expressed with subtle ambition, and framed by one of Piedmont’s most impressive views.
Recognition
Ambience
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