Opera

The story

Opera Turin: Contemporary Italian Dining by Chef Stefano Sforza

A stage for ingenuity and creativity

Opera, in the heart of Turin, defines itself as a performance: the curtain rises on the kitchen, the burners begin their symphony under the direction of chef Stefano Sforza. The name itself speaks to the union of manual craft, talent, and creativity – an opera in the culinary sense. The restaurant opened in April 2019, the result of a collaboration between chef Stefano Sforza, owner Antonio Cometto, and his family. Together they shaped a 300-square-metre space where exposed brick, vaulted ceilings, warm lighting, and an industrial aesthetic reflect the “operativity” at the project’s core.

A vegetable‑led philosophy

Chef Sforza has charted a distinctly ethical path. Two years into Opera’s life, he turned his focus decisively toward the plant world. He eliminated foie gras, endangered fish such as monkfish and eel, and refined sugars from his kitchen. Three mornings a week he personally selects fruit and vegetables at Porta Palazzo, Europe’s largest open‑air market, sourcing from small producers. Circularity is central: ingredients are used with minimal waste, and even stale bread finds new life, as in the dish Pomodoro nero, pesca, pane – a gazpacho of Camone Nero tomato paired with peach and a cream made from the week’s unsold bread, then crisped into crumbs.

Dishes that tell a story

From the vegetarian Asparago menu (asparagus, strawberries, star anise) to the signature Gnocco ripieno di taleggio, nocciole e brodo di topinambur – a steamed gnocco filled with cheese, coated in toasted hazelnut sauce and Jerusalem artichoke broth – Sforza’s cooking is precise, layered, and never gratuitous. Other recurring plates include the classic Oliva e cioccolato bianco (olive stuffed inside a white‑chocolate shell) and the Piccione, curry, banana, where pigeon is prepared three ways with three cooking styles. The wine list, curated by sommelier Carlo Salino, earned recognition at the I Cento guide awards.

Recognition from the guides

Opera’s approach has not gone unnoticed. The restaurant holds a Michelin recommendation for 2026, and in 2022 it ranked 8th in the prestigious I Cento guide, which praised Sforza’s “courageous, unstable balances” and “miniaturist embroideries”. That same year Opera won the special Tavola di Stile prize, described as the perfect recognition for the work done daily in both kitchen and dining room. The guide also lauded the “one of the most beautiful dining rooms in Turin” and the courteous, old‑style service.

An atmosphere that welcomes

Upon arriving, a glance to the left reveals the brigata moving briskly in the gleaming kitchen. Crossing the threshold, sounds and aromas transform that silent image into a lively scene. The interiors, designed to be warm and convivial, are bathed in gentle light. It is a space where comfort meets exacting detail – a stage set for an experience that unites practicality, artistry, and genuine hospitality.