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

€ 50,00

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

    11

  • Tre Galline minced raw meat,

    asparagus and yolk egg cream

    15

  • Vitello tonnato

    (veal with tuna fish sauce)

    15

  • Marinated salmon

    and bleu cheese fondue

    16

  • Fired calf's head,

    anchovies and broad beans

    14

First Courses

  • Tomato soup,

    goat cheese and basil

    13

  • Spaghetto,

    with seasonal zucchini and squash blossom

    14

  • Black truffle risotto

    (min. 2 persons)

    15

  • Potatoes gnocchi,

    eggplant, sturgeon and wild fennel

    16

  • Traditional torinesi ravioli

    15

Main Courses

  • Tuna fish

    and endive

    23

  • Braised veal cheek

    in nebbiolo red wine

    18

  • Veal sirloin,

    roasted pepper and anchovies sauce

    22

  • Traditional Piemontese “finanziera” .

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

    24

  • Duck leg confit,

    potatoes and cherry sauce

    23

  • Assorted today’s vegetables

    8

Cheese board & Desserts

  • Selection of local cheeses

    s.q.

  • Bunet

    (typical baked macaroons and chocolate pudding)

    7

  • Cocoa biscuit,

    cherry and white chocolate

    8

  • “Pannacotta” and morello cherry sauce

    8

  • Almonds and apricot parfait

    8

  • Candied medlar,

    olive oli ice cream and merengue

    8

  • Peach filled with

    Gianduja cream

    8