Vintage 1997

My expectations were a bit high as I know that it’s a Michelin star restaurant. We did the lunch service and tried the ragu. Twas delicious for sure with fresh pasta, for its price twas fair too, it’s just that I think of all the hype I was expecting for a meal that’s extraordinary. The whole menu was good per se up to the dolce. It just didn’t say, “wow” me.

A completely unprofessional attitude! I sent a message to the phone number of this restaurant to make a reservation for a Sunday in February. I was told they are closed on Sundays, and I replied that it was fine and asked whether it would be possible to make a reservation for Monday lunch for the tasting menu. I was told that the menu I had selected—the lunch menu—was the one composed of three courses. I agreed, not realizing that this was not actually the tasting menu, since at first glance I could not find any other option listed. I have been with my husband to Michelin-star restaurants many times, and usually he handles the reservations. Seeing that I could not communicate clearly in writing with the person I was messaging, I decided to call. A man answered and, in a harsh tone, told me that they are closed on Sundays and that they will not open just for us. I was shocked for a few seconds, then explained that I had already specified in my message that we were referring to Monday, and asked him to help me understand which menu was the tasting menu. His response was: “You’d better go somewhere else, because it’s too complicated for me to explain it to you!!!” Shocking!!! I have never encountered such a lack of professionalism. It is true that I am not Italian, but I lived in Italy and I believe I have at least a conversational level of Italian. All that was needed was a bit of patience and goodwill on his part. I don’t think this would happen even in a small countryside tavern, let alone in a high-end, Michelin-starred restaurant. It is a shame that you allow this person (who may even be the owner) to be the interface between the clients and the people working in the kitchen to earn that star—knowing how much work it takes to achieve it. Shame on people like this!

We had the territory menu. The waiters are very kind and helpful. Nice food and price balance. The wines we had were also very nice.

The egg yolk pasta here was maybe the best and most simple pasta I've ever eaten! 40 egg yolks per 1kg of flour which gives it that yellow color. Honestly just come here for that dish alone. They put a little butter on top and some parmesan cheese and that's it! Incredible! The rest of the food was nice and enjoyable, but I couldn't stop thinking about that pasta. The waiters were funny and friendly. Helped to provide a really nice atmosphere to the restaurant. Thanks for a great meal.

If you are in Turin, don’t miss this restaurant. Very warm and attentive service, and the food is incredible. Umberto has created his very own signature style. Every plate is a piece of art and the compositions are surprising to the eye and to the palate. Highly recommended.

Not worth neither the Michelin star, nor the 4.3 rating in google maps. Very basic food, a shame to eat it in Italy. Tuna steak (excellent) was served with uncooked store bought spinach. Very good service.

The best beef tartare in Turin. The 40 egg yolks pasta was simple yet amazing. Good wine selection and very kind service.

Came here for an anniversary lunch with my wife and we were treated very well. Food was very tasty and thoughtful. I highly recommend this restaurant on anyone’s journey to Torino. Dress for the occasion!