Restaurants in the province of Torino

Turin was a capital, and its cooking still shows it: court dishes, historic cafés, and the birthplace of two things now consumed worldwide.

What you eat here

• Bagna càuda and bollito misto with green and red *bagnet*.
• Vitello tonnato, finanziera (the court's offal dish) and agnolotti.
• Gianduia — chocolate and hazelnut, invented here — and gianduiotti.
• Grissini — born in Turin, hand-pulled, served with everything.
• Bicerin — coffee, chocolate and cream in layers, in a glass.

The wine

Vermouth was born in Turin and matters as much as wine here. The hills make Freisa di Chieri and Erbaluce di Caluso DOCG, dry or passito; the Canavese makes mountain Nebbiolo, such as Carema.

Opening hours 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 The ones on the listings come from public sources and may be out of date.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.