Ristorante Del Cambio

Piedmont cuisine is indulgent and rich, and many of the region’s traditional products are world-renowned; for example, its quality Fassona beef, its powerful Barolo, Barbaresco and Barbera red wines, and the coveted Tartufo Bianco d’Alba (Alba white truffle). As the region’s capital, it’s no surprise that Turin has become somewhat of a foodie-haven with many gourmet and Michelin-starred restaurants. Begin with this short list.
Ristorante Consorzio serves haute Piedmont cuisine in a warm and rustic, yet elegant setting – here you can enjoy fine dining but with a little less formality. The price is also equally welcoming as the four-course tasting menu is just 34 euros. Indulge with freshly handmade Agnolotto Gobbo, delicate eggy pasta parcels stuffed with veal, or try bianconero rabbit. Consorzio is also rather serious about its cheese and wine – both menus celebrate local Piedmont varieties so you will definitely discover something new.
Gaudenzio Vino e Cucina opened in 2016 and is a very contemporary take on fine dining reflective of its young patron, Stefano Petrillo – it has marble and stone table tops instead of linen, rough-hewn grey and blue ceramics and exposed bulbs are strung between the bare white walls. The result is a convivial and relaxed atmosphere more typical of a bistro, yet with exemplary, gourmet Italian food. This is because in the kitchen are two rising talents: Michela Cuccovillo (a student of Luigi Taglienti, former chef of the Trussardi in Milan) and Alessio Zuccaro, from a long line of famous cooks. You can also enjoy Gaudenzio Vino e Cucina during aperitivo hour and sample the exquisite cicchetti menu (cicchetti are small plates and snacks, typically served in traditional ‘bàcari’ in Venice). Both the food and wine menus are conscious of sustainability. Lunch service only on Sundays.
Magorabin: Piedmont cuisine, but not as you know it. In old Torino dialect, the ‘magorabin’ is a bogeyman that forces children to finish their meals, which speaks to the chef’s strong character – Marcello Trentini enjoys meeting his clients and discussing his dishes with them, often telling anecdotes about their origin and the unusual ingredients that he uses. The menu, which boasts a Michelin star, is inventive (the dishes often incorporate new flavour pairings and combinations), whimsical and elegant. There are four curated tasting menus – land, water, air and fire – but also à la carte options, and the wine cellar is vast. Magorabin is conveniently located opposite the Mole Antonelliana, the pinnacle of the Turin skyline and an iconic symbol of the city.
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