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Tre Galline Restaurant

Piedmontese gastronomic tradition with over 500 years of history

In 1592, three sisters managed the only restaurant in Turin near what is now the Porta Palazzo market. Their problem? Advertising the venue and attracting new travelers. They certainly could not count on Flawless or other means of communication, even in the most trivial way, because the vast majority of the population was illiterate. Instead, they designed three hens on the wall, what could now be considered Urban Art: so, that is was clearly visible to everyone in passing.

The small street in front of the restaurant dominates the adjacent Via Bellezia with its traditional bright red sign. Once up the 4 steps, ring the bell to be greeted by a retro atmosphere where classicism dominates. At the entrance, you see a collection of hens in all shapes and materials, then you pass through a small lounge furnished with red chairs and curtains from Teatro di Rivoli. Finally, settling into the room where a beautiful boiserie enriches the walls and the parquet creaks to remind us of the time passing by.

The menu, based on meat, offers typical dishes of the Piemontese tradition, mixing, as the owner mentions, “the tastes of the past and their more modern interpretation”. In addition to the à la carte menu, you can opt for a 6-course tasting menu. The wine list is also noteworthy with its carefully chosen producers and wineries, mostly from Piemonte.

Among the starters, the vitello tonnato stands out without any mayonnaise (beware of imitations!)  as well as the Tartare of Fassona raw meat, baked pumpkin and hazelnut mayonnaise. We cannot but help continue with the Turin agnolotti of the three roast meats with roast sauce coming from the Tre Galline laboratory, which produces fresh handmade pasta.

For the latter, the chef has decided to enhance the use of difficult ingredients such as the innards in the now unobtainable Finanziera and the boiled meat mixed with 7 cuts of Piemontese boiled meat. Rigorously served with his “baths” by the “maestro d ‘ax’ Luca. The braised calf cheek with Nebbiolo accompanied by mashed potatoes is memorable.

We had to ask the question, do you have bitters? Immediately answered, a cart filled with grappas arrived, with at least 20 different grappas and just as many bitters. The bitter maple Pragelato should not be missed.

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