Osteria San Marco

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Dal 2015 lo chef pugliese Claudio Panebianco, affiancato dalla sorella Mariarosa in sala, guida l’osteria di via San Marco a Chivasso, che ha abbandonato lo storico nome “Del Monferrato” per assumere quello della via. L’ambiente, accogliente e ricco di storia, propone oggi una cucina moderna che fonde tradizione piemontese e radici pugliesi, con incursioni internazionali. Piatti  preparati al momento con ingredienti freschi, acquistati quotidianamente, e l’olio extravergine prodotto nei terreni di famiglia caratterizzano l’offerta. Tra gli antipasti figurano carne cruda con maionese alla bagna cauda,  alici marinate con crema di fave e strudel di verdure con curcuma. Le paste fresche fatte in casa sono il punto di forza: agnolotti di ossobuco al burro di nocciola, pici  cacio e pepe e i paccheri al ragù di pesce, tra i più apprezzati. Nei secondi, medaglione di vitello, tagliata, baccalà con verdure e pescato del giorno. I dolci seguono le stagioni e la creatività dello  chef. Due i menu degustazione: carne a 40 €e pesce a 45; alla carta i prezzi salgono ma restano competitivi. La cantina spazia dal Piemonte alla Puglia, con qualche bollicina francese. Nascosto  rispetto al passeggio principale, il locale è oggi un riferimento per chi cerca sapori autentici e un servizio familiare.

Aggiornato gennaio 2026

Ristorante Santa Marta

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In Mazzè, a stone’s throw from the castle (which is currently closed to visitors), Marinella Toscani and her daughter Ilaria Lauricella’s restaurant is housed in a former church dedicated to Saint Martha. Careful renovation has preserved the brick vaults and altar, integrating modern and designer elements. Three rooms spread over two floors offer elegant and intimate settings, with floral details and carefully laid tables. Marinella’s cuisine revisits the Canavese tradition with seasonal and local products. The tasting menu (€39) offers veal with tuna sauce without mayonnaise or caramelised Andezeno onions, squares of fresh pasta with gorgonzola and walnuts, veal cheeks with Nebbiolo or soft goat’s cheese with fruit and dried fruit, and a dessert of your choice. The à la  arte menu includes gnocchi with morel mushrooms and plantain, plin ai tre arrosti, Mediterranean leccia with mandarin coulis and braised vegetables, and the traditional finanziera. Desserts  nclude tarte tatin, hazelnut cake, chocolate tart and gorgonzola semifreddo with orange sauce. Marinella is assisted in the kitchen by Matteo Esposito, while in the dining room, sommelier Ilaria guides guests with professionalism. The wine cellar offers local labels, sparkling wines and Italian and foreign wines.

LOCANDA DEL SOLE    CHIVASSO

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On a central street in Chivasso, just steps from the historic center and the station, the Locanda has welcomed guests since 2007 on Via Roma, after its original opening in 1988. The restaurant is a point of reference for those seeking traditional Piedmontese cuisine, prepared with local and seasonal products. At lunch, a menù with fresh pasta and a choice of one dish among four antipasti and four secondi is available for €17. Among the specialties: agnolotti with three meats, prepared daily, along with lasagne, cannelloni and gnocchi. The menù degustazione (€35) includes carne cruda with Castelmagno, vitello tonnato with salsa antica, vegetable quiche, ravioli del plin with burro Occelli, arrosto della vena, and bonet with mou. On the carta you’ll find dishes such as gnocchi with ragù bianco of rabbit, risotto with asparagus and guanciale, cappello del prete, and lamb shank with beer. Among desserts: torta di nocciole, tiramisù, and zuppetta di frutta. The kitchen is led by chefs Sara Buzio and Luca Gamba, who, together with their mother Daniela, historic owner and maître de salle, also run the catering business. The restaurant combines elegant and welcoming interiors, a veranda surrounded by greenery, and attentive, family-style service.

RISTORANTE SAN GENESIO   Castagneto Po

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A reference point for refined cuisine blending innovation and local tradition. The panoramic location on the Turin hills creates a charming atmosphere, perfect for an informal lunch or a romantic dinner. Interiors are bright and elegant, focused on simplicity and comfort, while the veranda and terrace offer breathtaking views. Hospitality is overseen by Simone Capello, an expert in wine selection: the carta includes Italian and French labels, with particular attention to bollicine, at accessible prices. Service is attentive but informal, ensuring a relaxed mood. Chef Gianni Spegis presents a menù alternating reinterpretations of Piedmontese classics with innovative dishes. Among antipasti: acciughe al verde, battuta al coltello and vitello tonnato sit alongside creations like roasted octopus in Takoyaki. The primi range from Carnaroli di Baraggia with toma, fig saba and confit shallot to agnolotti della nonna ai tre arrosti. For secondi: sottofiletto in Grissinopoli and Finanziera with rooster combs and Marsala. Desserts follow the seasons: warm tortino with zabajone alla Malvasia or torta di nocciola. Excellent value for money: the menù degustazione (€80, wines excluded) offers a complete experience.

RISTORANTE GIACHINO   Chivasso

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In the heart of Chivasso, the restaurant welcomes guests in a modern, warm atmosphere, with open kitchen, wood and brick details, and vintage photographs. The history of the place is deeply tied to the Giachino family, now in its fourth generation. In 2016, after ten years in Murisengo, Gian Luigi and his son Alessandro reopened here, bringing with them experience and passion: the former in the kitchen, the latter specializing in pastry and leavened products. The offering combines Piedmontese tradition with creativity. At lunch, three menù are available (light, business, or degustazione from €16-20, wine or water included). Among specialties: insalata of figs with caprino mousse, carpione della casa, tajarin with 40 tuorli, agnolotti ai tre brasati, and bollito of veal cheek. Also present are fish dishes, gourmet meat hamburgers, and lumache alla bourguignonne. Alessandro creates pizzas and focacce with special doughs, such as “Mica pizza e fichi.” Desserts, all homemade, range from classics like bonet and torta di nocciole to more original delights like crème brûlée with passion fruit. Gian Luigi’s excellence is testified by the award “Il Nocciolino d’oro” and his mention in the historic “Guida dei Ristoranti della Tavolozza” back in 1992.

Ristorante Madama Piola

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Behind the market at Piazza Madama Cristina. Giant photos of agnolotti on the walls, soft lighting with table lamps on French-style tables, and an open kitchen. The menù draws on the tradition of the “Piola”, the old osteria. While waiting for antipasti, you can try trout tartare with panna and spring onion, hazelnut (€12), paté della Piola (€12), or insalata russa veg (€14). Then baked onion stuffed with salsiccia, seasonal vegetable flan, and tonno di coniglio (all €14). Tradition also shines in the primi, with homemade pasta: agnolotti and gnocchi served with ragù, sugo d’arrosto, tomato, burro e salvia, or in broth, as well as a hearty minestrone with trippa (€14). Among the secondi: bollito misto with various sauces served hot in a tureen, plus trippa al rosso, cervo with mushrooms, and stewed baccalà (€16-18). Desserts are traditional: tiramisù in a cup, baked pear with chocolate, and zabaglione (€7 each). The wine carta is extensive, from house wine by the glass to a wide range of labels, almost entirely Piedmontese, with pleasant surprises. The menù degustazion5e costs €45; choosing à la carta, the bill does not exceed €50, drinks excluded.

Osteria 12 Arcate

Osteria 12 Arcate

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Inside a renovated cascina, welcoming spaces ideal for families, friends, events and ceremonies. A “convivial cuisine” based on sustainability and seasonality, with simple but authentic traditional dishes and excellent value for money. At lunch, Tuesday to Friday, a smart menu with 1 dish at €12, two at €16 and dessert included at €20, with cover, water and bread included. The primi are generous, the secondi light with seasonal sides, and desserts homemade. In the evening and on Saturdays, the offer expands: antipasto misto piemontese with acciughe al bagnetto, vitello tonnato, trote in carpione, giardiniera and tomino with honey (€15). Among the primi: corn gnocchi with Castelmagno (€14), ricotta cannelloni with a hint of the sea, or chestnut tajarin with ragù of hare (€16), as well as ravioli with three arrosti (€15). For secondi: venison medallion with pomegranate sauce, porcini mushrooms and potatoes (€18), or guancia of suckling pig in red wine with polenta and chicory (€15). Vegetarian options are always available. Desserts range from panna cotta with chestnuts and zabaione to chocolate and hazelnut fondant (€6). On Sundays, fixed menu at €35 (€15 for children), with 3 Piedmontese antipasti, 2 primi, beef brasato and chocolate fondant. Wine cellar with selected Piedmontese labels at affordable prices.

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

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.