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.
Tasting menù
€ 60,00 (Cover charge included)
Homemade fresh ricotta cheese with seasonal vegetables
Fassona raw beef**, peach jam, robiola cheese and crispy bread wafer
Vitello Tonnato
Traditional Torinesi ravioli**
Slow-coocked suckling pig shoulder, rubra sauce, french fries and brioche bread
Bùnet (tipical baked macaroons and chocolate pudding)
Starters
Homemade fresh ricotta cheese with seasonal vegetables 16
Poached egg, tomato and pepper pesto, hazelnuts and green beans 17
Fassona raw beef**, peach jam, robiola cheese and crispy bread wafer 18
Vitello Tonnato (Slow-cooked veal round with tuna sauce 18
Braised veal tongue, avjè sauce, glazed carrot, green peppers 18
First Courses
Fresh tagliolini pasta with 20 egg yolk, garlic, oil and chili pepper, courgettes, mint and Castelmagno cheese 18
Traditional Torinesi ravioli** 18
Risotto creamed with aubergines and basil, datterino tomato confit and stracciatella cheese 20
Bread gnocchi, butter and sage, Bra veal sausage (raw), figs 18
Fresh tomato velouté, tomino cheese, crispy bread croutons, vegetable mirepoix and Taggiasca olives 17
Main Courses
Piedmontese-style mixed fried meat, vegetables and desserts
served in two courses 35
Slow-cooked suckling pig shoulder, rubra sauce, french fries and brioche bread 22
Beef loin, rocket and horseradish sauce, crispy fried stuffed zucchini flower 24
Traditional piemontese “finanziera” 25
(Stew of sweetbreads, chicken giblets, brain, cockscombs and mushrooms, prepared in red wine vinegar and sherry)
Assorted today’s vegetables 8
Cheese board & Desserts
Selection of local cheese (according to amount)
Bunet of Tre Galline (typical baked macarons and chocolate pudding) 8
Peaches, amaretto crumble and chocolate mousse 8
Catalan cream 8
Almond biscuit, cheesecake mousse and strawberry 8
Home made gelato and sorbet 5