Antonio Chiodi Latini

The Italian Table, Reconsidered from the Ground Up

Turin's fine dining scene tends to anchor itself in the Piedmontese tradition: tajarin with butter and sage, vitello tonnato, the deeply savoury register of Barolo-braised meat. That weight of tradition makes it all the more instructive that one address on Via Antonio Bertola, 20/B makes no concessions to it in the conventional sense, yet argues that it is doing something more faithfully Italian than most. Antonio Chiodi Latini's restaurant takes the position that Italian cuisine, across centuries and regions, has always been structured around vegetables, and that the absence of meat is not a removal but a clarification. It is a culinary argument rather than a dietary statement, and Turin's restaurant community appears to have found it persuasive.

For broader context on where this fits within Turin's dining range, from Piedmontese traditionalists to progressive Italian kitchens, see our full Turin restaurants guide.

A Cultural Argument About Italian Cooking

The framing matters here. Across Italy's culinary history, from the monastic kitchens of medieval abbeys to the cucina povera traditions of the south, vegetables have occupied a structural role that post-war prosperity and the global export of Italian food partly obscured. Dishes built around legumes, grains, bitter greens, and seasonal produce were not austerity measures but the actual grammar of the Italian table. What Chiodi Latini describes as "vegetable creative" cuisine is, in this reading, a return to a longer historical arc rather than a departure from it.

This cultural argument distinguishes the restaurant from the broader category of fine dining vegetable cookery, which in many European contexts positions itself in opposition to classical tradition. Here, the move is the opposite: the argument is for continuity, reactivated through technique and seasonal attentiveness. The We're Smart world, which ranks restaurants on their use and interpretation of vegetables as a primary culinary language, has taken note, recognising Chiodi Latini's kitchen as operating at a level where the creative interpretation is as important as the 100% plant-based commitment itself. Peers who have eaten there describe dish after dish with the kind of precision that suggests the kitchen is working at a high level of intention.

Within Italy's network of ambitious restaurants engaging seriously with produce-led cooking, this places Chiodi Latini in a conversation alongside kitchens like Atelier Moessmer Norbert Niederkofler in Brunico, which has built significant critical recognition around an Alpine-rooted, ingredient-first philosophy, and Osteria Francescana in Modena, which has consistently reframed what Italian culinary heritage can mean at the highest level.

Turin's Creative Restaurant Tier

Turin's upper tier of creative restaurants is smaller than Milan's but increasingly coherent as a peer group. Condividere works in progressive Italian contemporary mode, and Del Cambio brings a historically grounded progressive Italian approach from one of the city's most architecturally notable dining rooms. Cannavacciuolo Bistrot operates in the creative bracket with a well-known kitchen pedigree behind it, and memorable brings modern Italian and innovative approaches to a similar price register. Piano35 adds Italian contemporary cooking with a distinctive vertical perspective on the city.

Antonio Chiodi Latini sits within this creative tier but occupies a distinct position: it is the only address in this bracket operating a fully vegan format under a recognised culinary framework. That specificity gives it a different competitive reference point, one that extends beyond Turin and beyond Italy. Internationally, the closest analogues are restaurants that have built serious critical reputations on plant-forward or fully plant-based fine dining, a category that has grown but remains a minority within the top tier globally. For comparison points in Italy's broader high-end register, Enoteca Pinchiorri in Florence, Enrico Bartolini in Milan, Le Calandre in Rubano, and Dal Pescatore in Runate illustrate the range of approaches at the serious end of Italian fine dining, all of which involve meat and fish as primary ingredients.

What the We're Smart Recognition Signals

The We're Smart Green Guide evaluates restaurants specifically on their creative and technical engagement with vegetables, rather than on a general quality assessment. Recognition within that framework is a different credential from a Michelin star or a 50 Best ranking: it signals that the kitchen's relationship with produce is substantive and original, not incidental. The language used by the organisation about Chiodi Latini is pointed: the praise is directed at the "creative interpretation" as much as the plant-based format, and the framing that Italian culinary heritage has "always put vegetables first" is the editorial claim the restaurant is staking, and apparently making good on.

That kind of peer and critical response, colleagues described as "full of praise for every dish," is a meaningful signal in the context of a relatively small and specialised recognition ecosystem. It suggests the kitchen is operating with consistency and at a level of craft that earns respect from other professionals rather than just from diners inclined toward plant-based eating.

Planning a Visit

Antonio Chiodi Latini is located at Via Antonio Bertola, 20/B in the 10122 postal district of Turin, within walking distance of the city centre and accessible from Turin's main transport corridors. Turin is well served by high-speed rail from Milan and Rome, making it a practical day-trip or short-stay destination for international visitors. For accommodation, see our full Turin hotels guide; for bars and drinks before or after, our Turin bars guide covers the city's aperitivo and cocktail scene. If you are building a broader Piedmont itinerary, our Turin wineries guide and experiences guide offer further resources. For readers comparing across a wider international frame, Le Bernardin in New York City and Emeril's in New Orleans illustrate what sustained culinary recognition at the leading level looks like in a transatlantic context.