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.

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.

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.

Osteria Antiche Sere

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In the Piedmontese capital, the tradition of piole has always existed: osterie where wine was poured and a few traditional dishes were served. This historic spot on via Cenischia (open only in the evening) is one of the few true “piole” left in the city, with wooden furnishings inside and a beautiful “topia” (pergola) for summer outdoor dining. The meal begins with antipasti misti: peperone with acciuga, tomino elettrico, lingua, and frittatina d’erbe (€16). Also worth tasting: insalata russa (€8) and acciughe al verde (€12). Among the primi: agnolotti with sugo d’arrosto (€14), gnocchi with Castelmagno, and tajarin with ragù bianco (both €12). For secondi: albese with celery and parmigiano, duck terrine with summer truffle (both €16), plus the more traditional coniglio in white wine and guancette di vitello with potatoes (all €15). For dessert, don’t miss the classic bonet, budino with torrone and honey, and zabaione with meringues and cream (all €6). The honest markups on wines in carta stand out. Here you can still dine for €35/37. Booking is recommended, especially on weekends.