The sign already indicates the speciality of this restaurant, located in the center of Turin. The name, a pun between French and Piedmontese dialect, comes from the expression “amazed” of the Veil Joel (born from the imagination of the patronne Luisa Pandolfi and the creativity of Bob Noto) and the typical veil in tuna sauce, a cult dish that you will always find. A warm and friendly atmosphere, with two dining rooms, one of which located at the cellar level and surronded by about 300 Italian wine labels, mainly the Piedmontese reds. The two chefs Mauro Virdis and Massimiliano Brunetto will offer you dishes of the Piedmontese tradition, sometimes enhancing them in a menù that often changes. Among the appetizers: the already mentioned veal with tuna sauce, the fassone meat tartare, anchovies in green sauce and mountain butter, fritters with bacon and chestnut honey. Among the first courses we mention: the classic agnolotti del Plin, but also the humpbacks ones ( rigorously made by hand and of large sizeable), noodles made with 36 yolks and artichokes or Bra sausage, vegan ravioli in chestnut puff pastry with artichokes and Jerusalem artichokes. The classic second courses with low-temperature and long-lasting cooking. Among the desserts: the mascarpone cream with dark chocolate, semifreddi and Bavarian cream freshly made with seasonal ingredients. The opening hours are from 12.00 to 24.00 pm., from Tuesday to Saturday ( on Sundays only for lunch) with the possibility of eating everytime. The price will always be about 40 euro.
If in wintertime you don’t want to venture up to Carrù for the traditional bollito misto, you can find it every day at the Bistrot, located where Turin’s only kosher restaurant once was. Here, you can enjoy this traditional dish, with its seven meat cuts and its seven sauces. The owner is a dynamo of action, and he will illustrate this dish down to the last detail, also thanks to his past life as a butcher, of which he is particularly proud. However, if you don’t feel like testing yourself with such a rich dish, you can opt for a first course, such as gnocchi with ragu’ sauce (prepared only with potatoes, as the owner prefers them without flour), or the tajarin (a type of pasta) with half a dozen sauce options. Also on the menu is the traditional Grissinopoli, offered in both traditional versions: thin, and tagliata (a thickest cut). Good options for starters are the capunet, raw meat and flan with fondue, the bagna cauda (a hot dipping sauce for vegetables), or the anchovies in green sauce, classic dishes once offered in the “piole”, the traditional Piedmontese taverns. As first courses, we recommend the plin with the traditional triple-meats filling. Add an orange tiramisu, a good Barbera, and the price will be around 40 Euro. However, the wide selection of wines also features white and black labels from Piedmont and beyond. This restaurant is also an unbeatable go-to destination for the Finanziera and the fritto misto (fried mix).
Locate in the heart of the Quadrilatero Romano, behind Porta Palazzo, this restaurant has been part of the city’s food industry for 500 years. Its exposed beams, wooden panelling and dishes in which tradition is revisited continue to attract Torinesi and tourists (foreigners and Italians alike) who want to know the absolute musts of Piedmontese cuisine. Here you’ll find the classic meat tartare with Robiola cheese cream and the pears in red wine sauce as well as the crispy veal head. When in season you’ll find the “bagna cauda” while the codfish confit is available year round. From their first courses you should try the agnolotti with three braised meats and the “tajarin” with sweetbread ragout. Among the second dishes the house “finanziera”, the braised “guanciale” and the classic boiled meat cart with its seven cuts of meat and seven accompanying sauces. In addition to the rich cheese cart, you’ll also find the popular “bunet” and “bicerin”. The wine list offers the best of Piedmontese labels including the prized Nebbiolo but there is also a selection of national and international wines. A meal will set you back about 40 to 50 euro.
The ideal spot for those who go up to the Basilica of Superga in search of memories of the Savoias and of the Grande Torino football team which met its end on this hill on the 4th May 1949. Trattoria Bel Deuit (dialect expression which means “the good way of doing things”) has an enchanting view of the hills of Turin and offers traditional cuisine. Their menu has a long list of appetizers which change from season to season but you’ll always find the veal with tuna sauce and veal tongue with green sauce. Among the first courses you’ll find the traditional plin agnolotti but also tajarin with a freisa di Chieri wine sauce sauteed in a reduction of the same wine and radicchio. From their second courses you should try the beef braised in Nebbiolo Langhe the Cherasco snails and the mixed fried fish. Among their desserts you’ll find the fresh zabajone with the hazelnut cake, bunet and, when in season, Martin pears cooked in Freisa with cloves and cinnamon. Good selection of Piedmontese wines. A meal will set you back 30 to 40 Euros.
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 might bump into Francesco Guccini when he’s on tour in Turin or even Carlin Petrini, the soul of the Slow Food movement. 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 30/35 euro. You should make reservations ahead of time during the weekend or you’ll have a hard time finding a table.