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Restaurants in Torino
Where to eat in Turin: agnolotti del plin, vitello tonnato, bagna càuda, vermouth aperitivo, and bicerin.
No restaurants in Torino yet
The catalogue currently covers Pistoia and Prato, and grows one province at a time. This town may also be listed under a different name: try searching for it.
From the blog
From the Bitebooker blog
We have not written about this town yet. In the meantime: how bookings, requests and reviews work.
2 min read
Instant confirmation or on request: what actually changes
On the same page, two restaurants can behave in two different ways. The difference isn’t cosmetic: it’s whether the table is yours or not.
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2 min read
Where the listings come from, and why they’re sometimes wrong
No restaurateur asked to be here. That’s why the catalogue is broad, and it’s also why it goes stale.
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3 min read
«All verified»: what it means, and what it doesn’t
Here a review is tied to a meal that took place. It is an inconvenient rule — it shuts a lot of people out — and everything that «all verified» can promise lives inside it.
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Eating in Torino
Turin has the kitchen of a court city — butter, meat, sauces — and an hour of the day that belongs to it: the aperitivo, which was born here along with vermouth.
The starters, which here are a meal
Vitello tonnato, Russian salad, carne cruda all'albese chopped by knife, anchovies in green sauce, peppers with bagna càuda. In Piedmontese trattorias the starters arrive in sequence, and they are already half a dinner.
The dishes
- Agnolotti del plin — tiny, closed with a pinch (*plin*), served with roasting juices or "in a napkin";
- Bagna càuda — garlic, anchovies and oil kept hot in the middle of the table, with raw vegetables. A winter dish, and a shared one;
- Brasato al Barolo, finanziera, and fritto misto alla piemontese, which is sweet and savoury at once.
The aperitivo hour
Vermouth di Torino IGP was born here in the late eighteenth century, and the aperitivo ritual with it. In the historic cafés they drink bicerin: coffee, chocolate and cream, in layers, since 1763.
The sweets
Gianduiotto, bonet, baci di dama and grissini, which are Turinese and are snapped by hand.
Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.
Other towns in the province of Torino
For when dinner is a few kilometres away.