who we are

Rabarè, from the Piedmontese dialect to collect, or gather. A venue designed to generate aggregation, exchange, change. How do you turn an idea into a project? With trust, dedication and persistence. And a bit of healthy madness.

Rabarè was born from a desire to make the tasting experience accessible while celebrating the values and culture of togetherness during the ultimate social moment: sharing a meal at the table.

The restaurant's design draws inspiration from the concept of the piazza—an iconic space that embodies entertainment, culture, community, and transformation. The piazza is a place where people come together to enjoy, exchange ideas, share, and experiment. In its 200-square-meter space, Rabarè brings this vision to life. It’s a modern square infused with the creativity of artists, where guests can come together to taste, share, and create unforgettable experiences.

The atmosphere is designed to be sophisticated yet relaxed, thanks to the use of artistic elements and natural materials such as concrete, wood and iron. All to give the venue a warm and welcoming touch.The urban design, enriched with light effects and natural elements, recreates a corner of nature in the heart of the city, encouraging recreation and socializing.

Soci Rabarè che degustano vino all'ingresso del locale

Our Values

ACCESSABILITY

The venue is designed to be welcoming, the service is attentive and hospitable, and the food offerings have no barriers or prejudices except to be curious and get involved.

SOCIAL INNOVATION

We want to restore dignity to one of the world's most beautiful professions by putting our people at the center of the project. #Peoplefirst

MODERATION

We do not push sobriety, nor do we condemn excess. But we do wish to propose a consumption alternative that restores our guests' ability to taste and choose how much to consume.

RESEARCH

We tasted, experimented, cooked, drank, and tasted again. We have traveled from Japan to Brazil, driven by curiosity for the new and a deep appreciation for the beautiful. With Rabarè, we aim to share our passion for seeking the very best, creating journeys and unforgettable experiences.

GATHERING

We wish to promote sociality and the beauty of being together. Hence the name Rabaré, from the Piedmontese dialect: to collect, to gather.

People and human capital are the basis of our business model. We surround ourselves with collaborators, with the goal that they become entrepreneurs; we look for colleagues who become friends; we look for professionals who recognize the value of working together. A horizontal structure where quality does not depend on the abilities of the individual, but on knowing how to work together, valuing everyone's talents.

Andrea Martin

Director - CoFounder

Nebbiolo Enthusiast and Bread LoverBorn and raised in Chieri, Piedmont. He trained professionally at the 3-star Michelin restaurant in Alba, Piazza Duomo, as Sommelier and at Ristorante Del Cambio in Turin, also as Sommelier. He has also worked in several trattorias, managed a wine bar in Bra (CN) and worked for a period of his life in London, at the Sartoria restaurant in the Mayfair area, of the D&D London group.
He studied at the scientific high school and started, at the Polytechnic of Turin, the Material Engineering course, and then discovered a vocation for catering, with a strange passion for research in wine and in general for high quality. With distingished taste and skills, Andrea wants to create a network of people with whom to share values, projects, and ambitions through the best experiences of eating out.

Andrea Carle

Executive chef - CoFounder

Japan Traveller and Cat Friend
Born and raised in the family hotel restaurant located in central Cuneo. On his way to senior roles in starred establishments such as Ristorante Del Cambio and Bar Cavour in Turin, he took cooking and advanced training courses in catering and specialized in pastry and leavened goods, but without neglecting the kitchen, both Italian and foreign. He graduated as a mechanical engineer in Cuneo, moved to Turin for the University of Computer Science, and simultaneously began gaining experience in prestigious hotels both in Italy and abroad, including the renowned Badrutt's Palace Hotel in Saint Moritz and Chalet Il Capricorno in Salice d'Ulzio. In addition to being Chef, Andrea has skills in IT and management control, which complete an absolutely multifaceted profile.

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Alessio Follini

Business Developer - CoFounder

Gastroengineer, Cheese LoverAlessio is a gastro-engineer, entrepreneur, marketing lecturer and ONAF taster, who could give up everything but a loaf of bread and a glass of bubbly.
After a few years working as a consultant in multinational companies, now, with a Master's degree in
Food Culture, Communication & Marketing, at the University of Gastronomic Sciences in Pollenzo, he specializes in research and development of products and services in the agri-food system. In addition to this, in recent years he has delved into the issues of sustainability and social impact in the agri-food sector, with a focus in the wine segment, working alongside companies in the role of Sustainability Project Manager.