Last updating: 13/11/2023
Via San Francesco D'assisi 23C - 10100
TorinoTelephone: +39 011543070
Fax: +39 0115180756
Regional cuisine in the center of Turin
Osteria Rabezzana's cuisine is characterized by the promotion of the Piedmontese gastronomic tradition and the seasonality of the products used, simple flavors and the use of quality raw materials. Many of our culinary proposals consist of typical Turin dishes and Piedmontese specialties: appetizers such as vitello tonnato and tomini in green sauce, first courses such as risotto al Barolo and agnolotti al ragù, main courses such as knife-beaten fassona raw meat, and then the classics: bagna cauda and bollito misto alla piemontese. Every season the menu changes, every week you discover different flavors, every day you enjoy new dishes. Tradition between recovery and reworking, our cook likes it that way. In our Piedmontese restaurant-hosteria, not only do we eat well and healthy, but we drink even better by choosing from a wide selection of wines from all regions, but especially from Piedmont and the Monferrato area, where the Rabezzana winery-winery resides. From Grignolino d'Asti to Barbera del Monferrato, from Nebbiolo to Barbaresco, you can embellish your meal by choosing from an extraordinary wine list. An authentic Turin dinner, in the city center, savoring Piedmontese dishes and wines.
THE COOK: The real news - in addition to the opening of the wine bar in the heart of London in 2014, called Enoteca Rabezzana ER - was, however, in the November 2016 inauguration of the Osteria, in the basement.
Franco Rabezzana has here studied a dynamic, unexpected, stimulating proposal. From 18.30 onwards you can taste the aperitif: cutlery prepared by chef Piero Pulli with local products such as cheeses and salami, bra sausage, but also tempur vegetables, special bruschette, all served at the table and accompanied by excellent wine glasses . For lunch and dinner is also open the restaurant with a series of proposals that vary with the seasons, revisions of Piedmont cuisine with a touch of internationality (the chef has also worked in Montecarlo): we find the pansotti with asparagus with fondue and stracchino, The polenta molasses with marinated calf marc salted with salt flour; The anchovy anchovies; The rabbit to the ligurian. On Friday and Saturday is the main fish: tris of appetizers, lemon noodles and turnips with clams, mussels and raw oysters, merlot pancakes, is one of the menus offered. At midday, salads are spilled, like cous cous with vegetables and citrus.
The cakes are also delicious, including the Castelmagno brulée creme with gianduia mousse and the morbid berry and made of ginger.
If wine is a 'serious thing', the Osteria Rabezzana also wants to be 'conviviality': do not miss themed events such as tango, art, and books (full calendar on Facebook).
The restaurant finally joins The Fork and Deliveroo. In the program there is the structuring of a specialized catering and a greater collaboration with the adjacent pastificio Giustetto. The dèhors have been confirmed for the summer
TYPE OF CUISINE: Seasonal cuisine - Vegetarian - Piedmont
TYPE: Restaurant
CHARACTERISTICS AND STYLE: Charme
LANGUAGES SPOKEN: FRENCH - ENGLISH
BUS/TRAM/UNDERGROUND LINE:
59, 4, Metro