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
€ 58,00 (Cover charge included)
Seirass vaccine homemade with seasonal fresh produce
Fassona raw meat, anchovy sauce, fried capers and scorzonera
Vitello Tonnato
Traditional Turin agnolotti with roast sauce
Veal cheek braised with nebbiolo wine
Bunèt of Tre Galline
Starters
Homemade cow’s milk Seirass with herb salad and seasonal produce price 13
Fassona raw meat, anchovy sauce, fried capers and scorzonera 15
Fried sweetbread, robiola fondue, Bruxselles sprouts and marinated onion 16
Our Vitello Tonnato 15
Egg soup, hazelnut sauce, Jerusalem artichoke chips and sweet and sour leek 15
First Courses
Soup of mushrooms, carrots, and turkey rolatin alla Marengo 18
Fresh pasta noodles, with cream of purple cabbage, Castelmagno, and white ragout of Bra sausage 15
Traditional Turin agnolotti, three roasts with roast sauce 16
Risotto with onion cream, marrow in batter and beer sauce (min. 2 pax) 15
Potato gnocchi, beetroot cream, blue cheese fondue, toasted walnuts and parsley oil 15
Main Courses
Fassona fillet cooked with hay, mousse of new potatoes, artichoke and thyme base 24
Veal cheek, braised with Nebbiolo wine 18
“Our” Finanziera 25
Fish of the day second market, lentil cream, late radicchio and licorice powder
Piedmontese mixed boiled, (7 cuts of the Piedmontese boiled served to the cart) with its sauces 32
Vegetables of the day, second market 8
Cheese board & Desserts
Cheese to cart according to quantity
Bunet of Tre Galline 7
Montebianco 8
Tarte Tatin, with cinnamon ice cream 7
Blancmange with Alkermes yogurt and mint mousse 7