Where to eat at Easter in Turin: the 7 best restaurants chosen by Gambero Rosso

Whether Torinese residents unable to leave the city for some reason, Milanese who can reach it in about an hour, or tourists visiting for the first time - everyone can spend the holiday visiting museums and art exhibitions, discovering new perspectives on foot, by bike, or cycling along the Po, or even booking a fascinating guided tour of the city's underground passages. In short, Easter in Turin can truly be a delightful surprise.

Where to eat at Easter in Turin

Cannavacciuolo Bistrot Turin

Restaurant. Located in the Borgo Po district, it's one of the high-level newcomers the city has offered in recent years. The kitchen, under the guidance of a young brigade, offers menus mostly featuring iconic Cannavacciuolo dishes such as "vitellato" tuna, tubetti with ham, chickpeas, and kalamansi, and pigeon with cedar and radicchio. The rich Campanian taste is always in the background to remind diners of its origins. Interesting desserts, like chocolate, pear, and cardamom. For Easter, a menu priced at 140 euros per person, including 4 courses, plus a welcome from the kitchen, pre-dessert, their own chocolate egg, and small pastries. Extensive wine list.

Cannavacciuolo Bistrot Torino – via U. Cosmo, 6 – 011 8399893-389 2437240 – www.cannavacciuolobistrot.it/torino

Casa Savoia by Una Cucina

Restaurant. The renovation of the glorious and centrally located Hotel Principi di Piemonte - part of UNA Esperienze - has also led to a redefinition of the dining proposal, entrusted to chef Michele Griglio who navigates well between Piedmontese and Italian cuisine. The menu covers all bases, to the full satisfaction of guests who settle into elegant surroundings where contemporary design meets the charm of historical places. The Easter menu, priced at 100 euros per person including water and coffee, includes 4 courses plus a welcome (their Russian salad) and pre-dessert (sour cherry and dark chocolate mousse). A comprehensive yet evolving wine cellar, with a focus on regional producers. The service is impeccable, under the watchful eye of Alessio Zadel.

Casa Savoia by Una Cucina – via P. Gobetti, 15 – 011 55151 – www.unaesperienze.it 

Casa Vicina

Restaurant. Part of the Green Pea complex, in the heart of the Lingotto district, this restaurant is elegant, with an open kitchen and a delightful internal terrace. The numerous interventions by artists in the furnishings and tableware create an ideal atmosphere to enjoy a reassuring and precise proposal that wins everyone over. The Vicina family, present for generations in various roles, ensures the high standard. Claudio's dishes - an experienced chef - never neglect tradition but venture into enjoyable provocations. Some of the best desserts in the city. The Easter Menu - 120 euros per person, with 6 courses plus the house dove and small pastries - will be available from March 26th to 30th for lunch and dinner, and on the 31st for lunch only. Naturally accompanied by a high-quality and comprehensive wine list.

Casa Vicina – c/o Green Pea via E. Fenoglietti, 20/b – 011 6640140 – www.casavicina.com

Opera - Ingenuity and Creativity

Restaurant. Chef Stefano Sforza has embraced the philosophy of food sustainability by choosing not to use certain products in the kitchen. For Easter, he has crafted an intriguing 7-course menu priced at 120 euros per person, with the option of wine pairing recommended by the skilled sommelier Carlo Salino at 80 euros. The dishes include: Salted almond veil, avocado, tomato (entirely vegetarian); Amberjack, fermented strawberry, asparagus; Sweetbread, yuzu, puntarelle; Raviolo, wild herbs, black garlic; Risotto, vanilla peas, mackerel; Diaphragm, white melon, zucchini; Eggs, orange, wheat (a personal interpretation of pastiera, a famous Campanian dessert). All to be savoured in a carefully designed environment, from the table settings to the lighting.

Opera - Ingegno e Creatività – via Sant’Antonio da Padova, 3 – 011 19507972 – www.operatorino.it  

Piazza dei Mestieri

Restaurant. It's not a given to find a kitchen of absolute interest in a place where an important (also in numbers) professional training and job placement initiative is carried out. However, it seems that it is precisely from this proximity and blending that chef Maurizio Camilli draws strength and vitality in building a high-level gastronomic experience starting from the quality of raw materials. For Easter, there's an interesting menu priced at 55 euros per person, excluding drinks. It starts with a welcome of bubbles and herb pie and continues with lean capon, cod-stuffed onion, fava bean gnocchi with pecorino foam, faraona-stuffed cannelloni, CBT kid cube, and "cream dove". All supported by a choice of wines that are not banal but comprehensive.

Piazza dei Mestieri – via J. Durandi, 13 – 349 0031460-011 19709679 – www.ristorantelapiazza.com

La Pista

Restaurant. In a suggestive position on the fourth floor of the Lingotto complex, an address that, after various vicissitudes, seems to have finally found its balance. At the helm is chef Alessandro Scardina, with varied experiences behind him, the most recent being at Tracce di Villa La Bollina in Alessandria. For Easter, there are two options: a menu priced at 75 euros (including a welcome snack, homemade leavened bread with accompanying butters, pre-dessert, and small pastries) and the bistrot proposal at 55 euros. The first includes ricottina primo fiore with a vegetable garden and kombucha vinegar, agnolotti del plìn, pigeon breast and thigh with kogi foam and ginger-glazed BBQ radicchio, and for dessert, the "dove egg". There is also an adequate selection of bottles for the right pairings.

La Pista – via Nizza, 270 – 011 19173073 – www.ristorantelapista.com

San Tommaso 10

Restaurant. Where Luigi Lavazza opened a small grocery store at the end of the 19th century, the Turin group has opened San Tommaso. Gabriele Eusebi is at the stove, who after significant training in Italy and Spain worked in the kitchens of Condividere, Lavazza's main restaurant. On the table, there's the Carousel which can be of 5 or 7 tastings, of sea or land. Then the dishes, a meeting between Piedmont and the Marche, the chef's region. For Easter, a dedicated menu at 85 euros, which includes the usual Carousel followed by "Vignarola" risotto and Seirass, spring lamb grilled, pastiera with a scent of orange blossom, chocolate, and dove. In the capable and kind hands of Alice Terzolo lies a curious wine list, with a predominance of small producers and options by the glass.

San Tommaso 10 – via San Tommaso, 10 – 011 534201 – www.santommaso10.com