Osteria Rabezzana

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Enoteca Rabezzana, located in the centre of 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 wines. After several moves and generations, since 2016 the tavern and wine shop has been located in Via San Francesco d’Assisi, next to Pastificio Giustetti, run by the uncles of Franco, the current owner. The restaurant is located in a large room in the basement, reminiscent of French caves, where you can enjoy Monferrato specialities enriched with Sicilian influences, linked to the origins
of chef Giuseppe Zizzo. The menu includes starters such as hand-chopped meat, oldfashioned veal with tuna sauce, and pink and purple prawn tartare with citrus brioche bread (€13-18). First courses include fresh pasta from Pastificio Giustetti, from old Piedmontese agnolotti to casarecce alla Norma or tagliolini with turnip greens (€13- 14.50). Main courses include lamb chops alla scottadito and baked turbot fillet (€24- 26). Desserts include bonet and hazelnut cremino alongside zeppole and strudel (€7). The wine list boasts over 900 labels. Worth noting is the “Buta Stupa”, the custom of recorking an unfinished bottle to take home. Average cost: €35-45.

Ristorante Monti

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Just a stone’s throw from Piazza Adriano, the Monti restaurant offers authentic Piedmontese cuisine. Their specialities are traditional dishes such as grandma’s veal with tuna sauce, “i plin alla
cordunà”, i.e. ravioli with a pinch of salt served in a napkin, without seasoning, and the typical Piedmontese mixed fry in three versions: normal or vegetarian (16 pieces for €24) and gran fritto
misto (35 pieces for €48) in which the savoury dishes include chicken and pork loin Milanese, veal meatballs, brains, granelle and liver. The sweet dishes include semolina, plum, banana and amaretto. There is also a tasting menu for €45. The menu also offers classic Piedmontese dishes, from tripe to batsoa (pig’s trotters), from Turin fillet (breaded with breadsticks, what many call Grissinopoli) to finanziera (the dish that Cavour liked with chicken offal and giblets). Desserts include zabajone, bonet and Cortemilia hazelnut cake. There is a wide selection of wines, including great labels from across the region, as well as bottles from small producers. The restaurant participates in the Buta Stupa initiative, which allows you to take home any unfinished bottles.

Osteria Antiche Sere

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The tradition of the “piole” has always  existed in Turin. They were taverns where you could drink wine and have some traditional dishes. This historic restaurant in Cenischia street (open only in the evenings) is one of the few true “piole” left in the city, with wooden decor and a nice pergola to dine out in the summer. You can start off with the mixed appetizers, from peppers with anchovies to Tomino cheese with red pepper, tongue and herb frittata. You can also try the delicious homemade gnocchi with sausage or the classic agnolotti with roasted beef sauce. There’s also the rabbit in white wine and pork shank is almost always available. Among the desserts you shouldn’t miss the classic bunet or the hazelnut cake with homemade zabajone. Extremely honest wine prices. At this restaurant it is still possible to dine with 35/37 euro. You should make reservations ahead of time during the weekend or you’ll have a hard time finding a table.

Le Vitel Etonne'

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Located in the heart of Turin, the sign identifies the speciality of this restaurant, the typical cult dish that you will always find here. A warm and welcoming atmosphere, with two rooms, one of which is a cellar with 300 Italian labels, including many Piedmontese reds. Chef Massimiliano Brunetto offers Piedmontese dishes, sometimes reinterpreted. Appetisers include the house veal with tuna sauce, glazed sweetbreads with roasted artichokes, chicken salad, truset (red radicchio), Castelmagno cheese, hazelnuts and hard-boiled egg (from €12 to €14). First courses include the classic agnolotti al plin, as well as ravioles from Val Varaita with butter, sage, fontina cheese and hazelnuts, tagliolini  with 36 egg yolks and artichokes or Bra sausage, and vegan ravioli stuffed withartichokes and potatoes (from €13 to €16). Main courses include Piedmontese boiled ramen, salt cod with black garlic and black cabbage chips, and the traditional finanziera (from €20 to €23). Desserts include creamy gianduia with salted caramel and hazelnut cream and Martin sec pears in Nebbiolo with cinnamon goat’s robiola cream and crumble (all desserts €7). Excellent value for money. They produce fresh pasta to take away every day, along with a variety of sauces.

Trattoria di Campagna

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Historic spot in Valdostan cuisine located on the state highway from Aosta to Mont Blanc, this restaurant has a very spacious parking lot and a refined open air space during the summers. Decor
is simple but orderly, tables are arranged with care and in the dining room owner Mauro will make you feel comfortable right away and will promptly inform you on the dishes of the day. You’ll find classic dishes such as Valpellinese soup or Valdostan fondue with rustic polenta and the Carbonade with a side of polenta concia. Their fassone meat stew cooked with red wine and mountain herbs and berries is very good. Their dessert cart is very inviting, we recommend their moist homemade apple cake, a suitable ending for a traditional meal at a trattoria with years of history behind it. Good wine selection which includes the best local labels. The restaurant’s philosophy is to have a wide choice. Their complete menu starts at € 48 and which is proposed in different variations: from a light traveller’s sampling menu to a more intricate one suited for the most demanding palates.

Saint Hubertus Ristorante

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Chef Andrea Rizzo’s cuisine highlights Italian and Valle d’Aosta excellence with traditional dishes reinterpreted with lightness and technique. The restaurant has impressive vaults, stone walls and
a large fireplace, where the maître d’ expertly guides guests through the seasonal menu, which combines excellent ingredients and creativity. Start with the amuse-bouche: cold Viterbo oil, saffron breadsticks, alpine butter, Piedmontese giardiniera and couscous. Among the starters, ranging from €22 to €26, the carpaccio of Pezzata Rossa Valdostana beef with polenta chips and herb  mayonnaise or the salmon marinated in beetroot stand out. Among the first courses, ranging from €24 to €28, much loved by foreign guests, are the ossobuco tortelli with 36-month Parmigiano
fondue and saffron, or fresh handmade pasta. Among the second courses, ranging from €24 to €36, there is a wide choice of land and sea dishes: from tuna tataki with Catalan vegetables to Norwegian roast lamb. The spectacular finale features a dark chocolate sphere, berries and vanilla ice cream. The wine cellar is the star of the show, with renowned labels and small producers to discover. A private room adjoins the wine cellar for private dinners. Reservations are required.

Ristorante Il Carrettino

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Strategically located between Milan, Turin and Genoa, close to large shopping centres and tourist attractions, this restaurant is housed in a tastefully renovated farmhouse, part of a large complex
that includes a hotel and meeting and conference rooms. Surrounded by greenery, with parking and children’s play areas, it is ideal for ceremonies and for those seeking authentic, locally sourced cuisine. At lunchtime, it offers a business menu starting at €19, with various dishes of the day and an extensive à la carte menu featuring stuffed pasta, risottos and buffalo and Angus beef, all born
and reared on the farm. Buffalo meat, lean and easily digestible, is the star of specialities such as bresaola, ham and grilled salami. The kitchen uses meat from the Fabbrica farm
or selected Italian farms, with full respect for nature and animal welfare. The farm’s products, from meat to cured meats, are also available in the shop at the entrance to the restaurant. The tasting menu is offered at €38, and the cellar has a good selection of local wines. In season, don’t miss the Tortona strawberries, a Slow Food presidium, which enrich the offering of a place that combines authentic flavours, hospitality and a connection with the local area.

Ristorante Vallerana

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Excellent local cuisine combined with the experience of truffle hunting with dogs, walking in the woods alongside the trifolau, the friendly Franco Novelli, patron of the restaurant. The atmosphere is cozy, with a large fireplace and a corner dedicated to the cantina featuring the best local wines. Like classic village trattorie, it offers good food at honest prices. The dishes are typical of Monferrato. Hot antipasti include crespelle, flan and tortini with fonduta; cold ones feature vitello tonnato and veal carpaccio (€15 for the antipasto misto). Among primi, don’t miss the ravioli, classic or plin, and the ever-present tajarin (€5-8). For secondi, bollito is often served, presented with precision and speed from the historic trolley that keeps the meat piping hot in its broth. Also arrosti, brasato, pan-cooked rabbit, and game (€10-15). Mushrooms are available in season. To finish, homemade desserts such as bonet and tiramisù. From Monday to Friday, pranzo di lavoro at €15 includes antipasti, primo, and homemade dessert. For groups and comitive, pranzo completo starts from €25. Naturally, the “grattata di tartufo” is recommended and priced separately according to market rates.

Castello di Razzano

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Set among rolling hills and vineyards, the Castle is a charming relais with welcoming rooms, a historic cellar and a wine museum. The atmosphere is timeless, with elegant dining rooms overlooking the Italian-style garden. Chef Emanuele Monzeglio pays tribute to the region using high-quality local produce, along with estate-grown wines and olive oil. The seasonal menù blends tradition and creativity: Piedmontese antipasti, homemade fresh pasta, plin in different versions and meat dishes highlighting Fassona beef and local game. The 4-course menù degustazione is offered at €65. À la carte: primi such as agnolotti al sugo di arrosto, tagliolini and tagliatelle (€18-24); secondi like rabbit, fillets and roasts (€26). House desserts range from €8 to €11. A highlight is the wine list, showcasing the castle’s own labels with options for tastings and pairings. An ideal destination for those seeking a blend of fine dining and wine culture. Professional service, excellent cuisine and a captivating setting make it a top choice for a romantic dinner, a special event or a relaxing escape in the heart of Monferrato.

Ristorante Malò

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We are in the Alto Monferrato, among hills that offer fascinating views of the Alps and many traditional and typical dishes, including a fantastic salami, the filetto baciato. The owner, Cinzia runs  the kitchen with care and competence, while the dining room is managed with warmth by her husband Enrico. In love with the place and its local traditions, they have reopened a restaurant with a long tradition. Customers are welcomed in a large dining room with a black and white marble floor and large windows overlooking the woods and mountains. On the walls photos and family  documents testify to the long history of the place. In plain sight, many bottles of local wines (included in the menu) served with a fair refilling. The kitchen offers interesting appetizers such as the mixed boiled meat terrine, the beef beat to a knife with black truffle and the vegetable flan with the mountain toma cheese; fresh homemade pasta, such as tagliatelle and the classic plin with meat filling and Roasted Gravy, among the second courses boiled meat, Piedmontese mixed fry and game; there is a large choice of cold cuts and cheeses from local suppliers and creative desserts. The chef creates the menu in line with the rhythm of the seasons and prepares traditional seasonal recipes with inventiveness. The portions are generous, with excellent value for money. For a meal, the cost varies between 40 and 60€.