The Turin-based Gerla group inaugurates its first vegetal-based restaurant: a new gastronomic address that combines health, taste and agricultural tradition, under the banner of an innovation that involves the brand’s entire entrepreneurial project.

Gerla 1927 launches a new challenge in the heart of Turin. Starting on Thursday 5 June, Gerla Green opens to the public, the group’s first restaurant designed with a predominantly vegetable footprint and entirely devoted to sustainability. Located at 78 Corso Vittorio Emanuele II, the new space will offer a gastronomic experience combining healthy cuisine, aesthetic attention and respect for the earth, in a format that is contemporary yet faithful to the brand’s history.

‘Focusing on vegetal-based cuisine,’ explains general manager Stefano Chiodi Latini, ’means not only following the evolution of taste and food wellness, but also expanding the group’s identity by offering a proposal that is attentive to the products of the earth in all our premises.’

With Gerla Green, the group reinforces an entrepreneurial vision that over the years has re-launched some of the city’s most iconic brands – from Caffè Platti to Norman, from Dezzutto to La Pista – flanking the historical tradition with a constant path of updating and training, also through the Gerla Academy.

President Roberto Munnia continues, explaining the sense of the initiative: ‘Vegetable is not just a fashion, but a cultural and gastronomic opportunity. Turin and Piedmont boast a great agricultural tradition, which already in the historical cuisine of the Savoy family emphasised biodiversity. With this new project, we want to open a space that speaks the language of the earth with elegance and substance‘.

Gerla Green will be open from Monday to Saturday, from 7 a.m. to 9 p.m., with a continuous proposal from breakfast to aperitif. A new piece in the city’s gastronomic map, which aims to make vegetable the protagonist, without extremism, but with taste and identity to further strengthen the synergy between the group’s premises: an innovative protein and genuine breakfast based on Scandinavian suggestions such as the Danish smørrebrød will be proposed, which will stand out from traditional cafeterias, with a selection of Lavazza coffee. Moreover, thanks to the collaboration with the two Suki restaurants acquired by the Gerla group (in Via Rodi and Via Amendola), a sushi man on view will prepare lunches and aperitifs based on poke and sushi, both traditional and vegetarian.

A ‘healty’ break in a historical and Savoy city is the declination to the future necessary for true ‘innovation’ in the food sector.