The flagship of Turin's Slow Food movement, in the Quadrilatero. The menu changes weekly around whatever local farmers and small producers have brought in — chickpea soup with pork crackling, raw beef carpaccio, hand-cut tajarin in butter and sage, suckling pig with apples. Everything has a story and most of the wines are natural.
It is small, almost always full, and not cheap by Turinese standards (around €50 for three courses without wine). Book a week ahead for weekend dinners. Lunch on a weekday is the easiest seat in the city.