La Taverna di Fra Fiusch

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In the charming village of Revigliasco, just a few kilometers from Turin, inside a late 19th-century cascina, intimate and welcoming, you’ll find Fra’ Fiusch, where chef Ugo Fontanone mentored a generation of young chefs who now work in restaurants of varying fame. On the hillside, it’s always a pleasure to rediscover Piedmontese classics, sometimes joined by more innovative creations. Here you can taste vitello tonnato all’antica maniera, peaches with porcini, or lingua salmistrata with peppers in salsa verde. Not to be missed are tajarin with ragù langarolo of chicken livers and salsiccia, agnolotti del plin with meat and burro d’alpeggio, but also those filled with donkey meat, and risotto with toma di Murazzano, pears, and coffee. For secondi: finanziera, lamb cutlet with raspberries, or seared prawns on hazelnut cream. For dessert: fagottini with apples and cognà, and goat blue gelato with pear sorbet. The carta dei vini is extensive, featuring Piedmontese excellences and a rich selection of Italian wines with a few French gems. Cheese selection also noteworthy. Prices range from €35 to €48

Ristorante Les Fleurs

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Tiziano and Nathalie welcome guests with warmth and professionalism to their restaurant on the road to Pila, 12 km from Aosta. The cuisine blends tradition with a touch of creativity, always refined and seasonal. The menù changes often, paired with a small but excellent wine list, mainly local labels. Perfect for a quick lunch, a romantic dinner, or a meal with friends and children, the dining room offers a breathtaking view of Aosta—like being on a plane! In winter, soups of mushrooms, potatoes, and rye appear, along with Valdostan classics such as crespelle filled with Fontina D.O.P. and ham, baked au gratin. First courses include wild boar ravioli, pumpkin tortellone, and fresh egg tagliatelle with chickpea cream, guanciale, and rosemary. Among the secondi, the tagliata di Fassone with Renette apple compote, spicy sauce, and green pepper sauce, served on a handcrafted plate, stands out. Children’s menù available, and in summer meals can be enjoyed on the terrace at lunch or dinner.

Trattoria l’Oca Fòla

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In the Cit Turin district, among Liberty-style villas and Renzo Piano’s skyscraper near Porta Susa, stands L’Oca Fòla, a trattoria reminiscent of the old “piole”, offering rustic Piedmontese cuisine with innovative touches. Owners Massimo Miglietta and Paola Barberis serve antipasti such as battuta di fassone with citron and bergamot jam, pistachios, seirass and balsamic reduction, crostatina salata with kohlrabi and toma DOP on almond pesto, and tuna carpaccio with citrus, artichoke salad and pomegranate (€14). Among the primi: agnolotti del plin with shiitake mushrooms in porcini broth, and tagliolini with ragù bianco of capocollo and a nest of crispy leeks (€14). For secondi: trippa in white wine with red cabbage, chili confit tomatoes (€22), and finanziera piemontese (€24). Both traditional and creative desserts are available (€6). The cantina, rich in Piedmontese wines, is displayed in wooden niches. Menù settimanale up to €40, and on Sundays menù fisso at €33 with 2 antipasti, 2 primi, one secondo and a dessert. Warm atmosphere with exposed brickwork and wooden furnishings. Massimo, a sommelier, handles pairings, while Paola, a langarola cook, conveys her passion: “food must be a moment of joy.”

 

 

Osteria Rabezzana

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Enoteca Rabezzana, in central Turin near Piazza Solferino, was founded in 1911 when the great-grandfather of the current owner, from the province of Asti, opened a shop for his own wines. After various moves and generations, since 2016 the osteria and enoteca has been located on Via San Francesco d’Assisi, next to Pastificio Giustetti, run by Franco’s uncles, the current owner. The venue is set in a spacious basement room reminiscent of French caves, where guests can enjoy Monferrato specialties enriched with Sicilian influences, linked to chef Giuseppe Zizzo’s origins. On the menu: antipasti such as carne battuta al coltello, vitello tonnato alla vecchia maniera, or tartare of gambero rosa e viola with citrus pan brioche (€13-18). Among the primi: fresh pasta from Pastificio Giustetti, from agnolotti vecchio Piemonte to casarecce alla Norma or tagliolini alle cime di rapa (€13-14.50). For secondi: costolette d’agnello allo scottadito and oven-baked turbot fillet (€24-26). For desserts: bonet and cremino alle nocciole alongside zeppole and strudel (€7). The carta dei vini boasts over 900 labels. Worth noting is the “Buta Stupa” initiative, the custom of resealing an unfinished bottle to take it home. Average spend: €35-45.

Ristorante Monti

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Just steps from piazza Adriano, Ristorante Monti serves genuine Piedmontese cuisine. Their specialties include traditional dishes such as vitello tonnato della nonna, the famous plin alla cordunà (ravioli served in a napkin without sauce), and the classic fritto misto alla piemontese in three versions: regular or vegetarian (16 pieces at €24) and gran fritto misto (35 pieces at €48). On the savory side: chicken and pork loin milanese, veal meatballs, brains, granelle and liver. On the sweet side: semolino, prune, banana and amaretto. A menù degustazione is available at €45. The à la carte menu offers Piedmont classics such as trippa, batsoa (pig’s trotters), filetto Torino (breaded with grissini, also known as Grissinopoli) and finanziera, Cavour’s favorite dish with chicken offal. Desserts feature zabajone, bonet and hazelnut torta from Cortemilia. The wine list includes prestigious regional labels as well as bottles from small producers. The restaurant also joins the Buta Stupa initiative, allowing guests to take home an unfinished bottle.

Agriturismo Maison Rosset

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At Maison Rosset farmhouse, Camillo’s warmth and professionalism make guests feel at home in a romantic, welcoming setting. On the ground floor, once the canteen for farm workers, the dining rooms still feature stone floors, vaulted brick ceilings, and a large fireplace where polenta, always on the menù, cooks slowly. The chef offers different menù options (40 € for adults, 15 € for children up to 12), seasonal and rooted in local traditions, showcasing products from the farm itself. Typical Valdostan specialties gain a unique touch thanks to homegrown ingredients. Highlights include crostini with butter, honey, and lardo, paté and flan; among the primi, polenta, gnocchi, and vegetable creams; and the juniper-scented carne salata, truly outstanding. To close, a board of farmhouse blue cheeses with fennel and juniper. Save room for dessert: the ice cream with hot chocolate and the polenta with fonduta are simply unforgettable.

Le Vitel Etonne’

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Located in the very center of Turin, the sign highlights the house specialty: the cult Piedmontese dish that is always available here. The atmosphere is warm and welcoming, with two dining rooms, one in the cellar with 300 Italian labels, including many Piedmontese reds. Chef Massimiliano Brunetto offers Piedmontese dishes, sometimes reinterpreted. Among the antipasti: vitello tonnato della casa, glazed animelle with roasted artichokes, insalata di gallina, truset (red radicchio), Castelmagno, hazelnuts and hard-boiled egg (€14-15). Among the primi: classic agnolotti al plin, ravioles della Val Varaita with burro, salvia, fontina and hazelnuts, tagliolini 36 tuorli with artichokes or salsiccia di Bra, vegan ravioli filled with artichokes and potatoes (€13-16). For secondi: ramen of bollito alla piemontese, baccalà with black garlic and kale chips, and the traditional finanziera (€22-23). For dessert: cremoso with gianduia, salted caramel cream and hazelnuts, and Martin sec pears with nebbiolo, robiola di capra cream flavored with cinnamon and crumble (all €7). Excellent value for money. Fresh pasta to take away is made daily, along with various sauces.

Antica locanda Il Duca Bianco

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Inside an elegant townhouse near the center of the village. The interior is bright and spacious, with modern furnishings; in summer, guests can dine in the charming small garden or outside on the shaded terrace. Chef Vito Nolè’s cuisine is a guarantee of quality, thanks to the excellent products he has always used and his skill in preparing Piedmontese traditional dishes with a refined creative touch. The meal begins with antipasti worth the stop on their own: vitello tonnato following the original langarola recipe, lingua in salsa verde, peperoni with bagna cauda, and small seasonal vegetable flans. The primi are all delicious: ravioli d’asino, gnocchi with cheeses and truffle or fonduta, tajarin with wild boar ragù, and the typical agnolotti del plin. Not to be missed is the fabulous brasato al Barolo. Excellent desserts include bunet della nonna and tortino di nocciole. Warm, friendly service ensures a pleasant welcome. Excellent value for money, with a complete menù degustazione at €40. The cantina offers interesting labels from the surrounding hills, dominated by Barbera and Moscato, along with a pleasant Gamba di Pernice, a rare red grape that has had DOC status since 2011 under the name Calosso.

Trattoria di Campagna

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A historic address of Valdostan cuisine, on the road from Aosta to Mont Blanc, with convenient parking and a charming summer dehors. Décor is simple yet neat, tables carefully set, and Mauro, the owner, makes guests feel at home while explaining the menù and daily specials. Start with the tagliere della Vallée of local cured meats and cheeses, followed by the iconic Gnocchi di Campagna 1976, house-made with mountain potatoes, Bleu d’Aoste cream and walnuts. Among the secondi, the highlight is “Carbonada non è carbonara”: veal stew cooked in La Sabla red wine, flavored with juniper and cloves, served with seven-grain polenta. The dessert trolley is tempting, with homemade torta di Mele, soft and spoonable. The wine list boasts over 550 labels selected by Beatrice. The philosophy is to offer an extensive à la carte choice for demanding gourmets. Menù à la carta “Il percorso Trattoria di Campagna” at €48, or €68 with wine pairing.

Tre Galline

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Behind Porta Palazzo, a restaurant with 500 years of history that has shaped the city’s dining scene. Its dishes, where tradition is reinterpreted with contemporary techniques, continue to attract both locals and tourists. On the carta, among the antipasti: classics such as vitello tonnato with sauce without mayonnaise, braised lingua with salsa rubra, and carne cruda di Fassona with cucumber salad, yogurt, and Pecetto cherries (€16-17). In season, bagna cauda; year-round, baccalà confit. Among the primi: traditional agnolotti ai tre arrosti, tagliolini with zucchini, saffron and salsiccia di Bra, and risotto Acquarello with pea cream, turbot and sweet-and-sour onion (€17-18). For secondi: finanziera della casa (€25), veal shank with nebbiolo (€18), and the classic carrello dei bolliti, with seven cuts of meat and seven matching sauces. Alongside a rich carrello of cheeses, for dessert: the classic bonet della casa and semifreddo with peach, granella d’amaretto and dark chocolate (€7-8). The carta dei vini features the best of Piedmontese production as well as a selection of national and international labels. Menù degustazione €60.