Restaurant

Cuisine

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.

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Tasting menù

€ 58,00

Cover charge included

Homemade ricotta cheese with seasonal vegetables

Minced raw meat with marinateasparagus

Vitello Tonnato

Traditional torinesi ravioli

Braised veal cheeks in nebbiolo red wine

Pannacotta

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    13,00

  • Tre Galline minced raw meat,

    Mustard, pickled gherkins, shallots and fried leeks.

    15

  • Vitello tonnato

    (veal with tuna fish sauce)

    16

  • Poached egg

    Cardoon cream, potatoes rostie, chicory and parmesan.

    15

  • Bagna Caoda

    Regonal anchovy dip, served with row and cooked seasonal vegetables.

    34,00

First Courses

  • Savoy cabbage soup

    with potatoes, taleggio cheese and toasted bread.

    14

  • Tagliolini with broiccoli cream

    with seasonal zucchini and squash blossom

    15

  • Risotto creamed with Castelmagno

    (min. 2 persons)

    15

  • Potatoes gnocchi,

    Beetroot cream, blue cheese fondue, toasted walnuts and parsley oil.

    15

  • Traditional torinesi ravioli

    16

Main Courses

  • Traditional Piemontese boiled meat with typical sauce

    32

  • Braised veal cheek

    in nebbiolo red wine

    18

  • Breaded rabbit roll

    On pumpkin and artichoke cream

    20

  • Traditional Piemontese “finanziera” .

    (Stew of sweetbreads, chicken giblets, brain, cockscombs and mushrooms, prepared with vinegar and sherry)

    25

  • Sirloin of Fassona

    With cauliflower cream, endive, raisins, pine nuts and citrus base

    24

  • Assorted today’s vegetables

    8

Cheese board & Desserts

  • Selection of local cheeses

    s.q.

  • Bunet

    (typical baked macaroons and chocolate pudding)

    7

  • Montblanc

    Chestnut and panna cream with meringues and hazelnuts crumble.

    8

  • Tarte Tatin

    with cinnamon ice cream

    6

  • Blancmange with Alkermes

    on persimmon soup

    7

  • Home made ice cream and sorbet

    5