The well-spaced tables and the ancient brick vaulting in this small, bright space set the stage for traditional meat and seafood dishes served with creative flair. Try the tantalizing rombo in crosta di patate al barbera (turbot wrapped in sliced potatoes and baked with Barbera wine) or the equally delicious brasatura della guancetta di vitella su vellutata di cavolfiori (braised veal cheek with creamed cauliflower). For dessert, the mousse di liquirizia e salsa
di cioccolato bianco (licorice mousse with white-chocolate sauce) is delightful, even if you don't usually like licorice. Five different tasting-menus are available, and the level of service is high, even by demanding Turin standards.