The Tre Galline restaurant food is strongly linked to the territory from which it receives not only the raw materials, but also the history and the gastronomic meaning. Every recipe is studied, but also reinvented in a contemporary way. The Tre Galline has been offering for about 500 years the typical recipes of Turin, trying to combine in a creative way, the memory, the ingredients, the techniques, but also a more cutting edge culinary vision: cooking, seasonal ingredients, historical recipes and seasonings are reinterpreted by the chef Andrea Chiuni, who has given his personal mark to the restaurant.
Cover charge included
Homemade ricotta cheese with seasonal vegetables
Minced raw meat with marinateasparagus
Traditional torinesi ravioli
Braised veal cheeks in nebbiolo red wine
and seasonal vegetables
Mustard, pickled gherkins, shallots and fried leeks.
(veal with tuna fish sauce)
Cardoon cream, potatoes rostie, chicory and parmesan.
Regonal anchovy dip, served with row and cooked seasonal vegetables.
with potatoes, taleggio cheese and toasted bread.
with seasonal zucchini and squash blossom
(min. 2 persons)
Beetroot cream, blue cheese fondue, toasted walnuts and parsley oil.
in nebbiolo red wine
On pumpkin and artichoke cream
(Stew of sweetbreads, chicken giblets, brain, cockscombs and mushrooms, prepared with vinegar and sherry)
With cauliflower cream, endive, raisins, pine nuts and citrus base
Cheese board & Desserts
(typical baked macaroons and chocolate pudding)
Chestnut and panna cream with meringues and hazelnuts crumble.
with cinnamon ice cream
on persimmon soup