The ocher-color walls and the ancient brick vaulting in this small, bright space set the stage for traditional meat and seafood dishes that have a bit of creative flair. Try the tantalizing rombo in crosta di patate al barbera (turbot wrapped in sliced potatoes and baked with Barbera wine). For dessert, the mousse di liquirizia e salsa di cioccolato bianco (licorice mousse with white-chocolate sauce) is a must, even if you don't usually like licorice. The level of service here is high, even by demanding Turin standards.
Visit the Travel Talk forums for help on planning your trip