The Mediterranean Insider

Turin, Italy

Turin’s 5 best restaurants (and must-try dishes)

The Mediterranean • Eat & drink • Turin’s 5 best restaurants (and must-try dishes)

The guide to Turin’s best restaurants

Turin has always moved to its own rhythm. A city in Italy’s Piedmont region where baroque palaces share streets with gritty arcades and chefs treat tradition like raw material to be rebuilt. Eating here is never passive. It’s where the white truffle season changes the city’s mood. Where vermouth isn’t an afterthought but a birthright. Where risotto and braised beef carry the weight of generations yet arrive at the table with edge. Right now, the kitchens shaping Turin’s future are leaning into precision and personality. You’ll find menus that rewrite Piedmontese codes without losing their soul, interiors that play with history instead of preserving it and dishes that feel like statements rather than polite offerings. These are the restaurants where locals gather, where critics return, the places where the city’s culinary culture stays alive and loud.

Top photography courtesy of Azotea

Del Cambio

Founded in 1757, Del Cambio carries Italian history in its very walls. Chef Diego Giglio now steers this storied ship, paying homage to Piedmontese tradition while pushing boundaries. Giglio revives classics like agnello tonnato (lamb with tuna sauce) and coniglio roulade (rabbit roulade), insisting on the highest quality raw materials and seasonally changing produce. The interiors – ornate, grand and gilded – contrast with surprising modern flourishes in plating and technique. When the white truffle season hits, expect dishes like truffled tajarin (thin egg pasta). We highly recommend that you try the chef’s table experience. Conversation with the kitchen becomes part of the meal, paired with an exceptional wine list centred on Barolo and Barbaresco from the restaurant’s ancient cellars.

Del Cambio
Piazza Carignano 2
Torino
Italy

Photography courtesy of Del Cambio

Unforgettable

Set in a 15th-century building near the Consolata, Unforgettable is Italy’s first tableless restaurant. Just ten seats at a counter and a full immersion into chef Christian Mandura’s world. The dining room is hushed brick and shadow, more atelier than trattoria. Unforgettable lives up to its name because the menu is less about hierarchy and more about texture. Vegetables take the lead, while meat and fish play supporting roles. One night you’re handed tajarin with porcini and the next a potato crème caramel with onion that makes you rethink sweetness altogether. Unforgettable serves the kind of meal you’ll replay in your mind for years to come. The wine list is curated with the same intimacy. You’ll find a selection of small producers, often biodynamic, that complements the flavour profiles of the dishes.

Unforgettable
Via Lorenzo Valerio 5b
Torino
Italy

Photography courtesy of Unforgettable

Opera

Opera sits in what was once a 19th-century church refectory and it feels like a resurrection. Brick walls, soft light and an atmosphere that feels intimate and unhurried. Chef Stefano Sforza runs a kitchen that honours the seasons with intensity. The menu changes every three to four months. Each ingredient is chosen for both its story and its flavour. Fruit shows up in settings you might not expect: as acidity, as a counterpoint to rich meat or delicate seafood. One of our favourite dishes is the scallop with lychee and caviar. It’s delicate and well-balanced. The scallop plays off the sweetness of litchi with the saltiness of caviar. We also love that the kitchen isn’t afraid of experimenting with pairings. They regularly experiment with pairing dishes with artisanal beers and concise tasting sequences.

Opera
Via Sant'Antonio da Padova 3
Torino
Italy

Photography courtesy of Opera

Azotea

Azotea is a collision of geographies. Chef Alexander Robles brings his Peruvian roots and Japanese heritage to Turin and refuses to dilute either. The space near Gran Madre pairs verdant decor, old stone walls and terrace air with cocktails that are as creative as the food. Dishes like ceviche and ají de gallina (a creamy, spicy chicken stew) show respect for Nikkei technique, with slow food and product provenance always in frame. The kitchen works with the Andean idea of microclimates: mountain, sea and jungle. Dishes you will see include umbrine tacos and raw squid dressed with seaweed and saltwort, presented as paired experiences where cocktail and plate arrive in sync. The drinks are original signatures by Matteo Fornaro, often built around tequila, mezcal or pisco, balancing acidity and heat.

Azotea
Via Maria Vittoria 49/B
Torino
Italy

Photography courtesy of Azotea

Consorzio

Consorzio is where Turin’s gastronomy gets its hands dirty in the best way. It is a dining room for those who respect Piedmontese cooking at its most primal. Consorzio focuses on Piedmontese tradition. Finanziera (meat stew) with sweetbreads and offal, agnolotti (stuffed pasta) filled so generously they collapse and Fassona beef tartare cut by hand. The wine list focuses on boutique, natural wines, featuring bottles you rarely see outside the region. Locals love it because it is exactly what it claims to be: tradition unfiltered, served with confidence, no explanations needed. Go with an appetite and curiosity.