L'Osto del Borgh Vej In Torino

Outstanding restaurant. Excellent good. Great service.

For the past few years, every trip to Turin has been an excuse to dine at this restaurant. As always, the dinner was perfect and delicious. The service was always excellent and friendly. One small issue: we seemed to misunderstand each other when I asked to split the bill between our friends and us. We will gladly return.

A charming little square in the center of Turin. Excellent food, friendly, and attentive staff. I recommend it if you want to eat well and drink excellent wine, given the wide selection.

We had a wonderful meal. We loved both the tagliolini and the agnolotti. The only thing is, I would have liked the dishes to be larger. I highly recommend this restaurant!

The best restaurant in Turin's old town to sample authentic Piedmontese specialties and wines. Its name, in the Piedmontese language, is an invitation to the culinary traditions of the land of Savoy, nestled at the foot of the Alps and the Waldensian Valleys. I had the honor of meeting Chef Angelo, a true professional who visited my city to learn about rice dishes in Valencia. I've been to the restaurant both in winter and summer, and I wholeheartedly recommend not leaving Turin or Piedmont without experiencing this little gastronomic haven in the old town.

We had a wonderful meal. The staff were very professional, discreet, and friendly. A cocktail menu would have made it perfect.

Excellent Italian regional cuisine. We ate there as a family and received very friendly service. We'd gladly come again.

We had a delicious meal on the small square in front of the Osteria. The atmospheric square is covered with trees and wonderfully quiet. The food was exceptionally tasty; the primo (salmon), the secondo (rabbit), and the dolce (tiramisu) were all impeccable. Excellent value for money.

Get to enjoy a very tasty filet pur with pepper sauce and fried potatoes👌👍

The Fassana veal tartare was served very sautéed. I know Piedmontese tartare is seasoned sparingly, but this was excessive; the meat was simply raw with a few arugula leaves and a few drops of olive oil (tarragon, perhaps?). The tripe was similarly sparingly seasoned (or rather, unseasoned). The tagliatelle with lamb ragout and Parmesan was absolutely the only dish I couldn't fault: very tasty, well-seasoned, and everything was just right. The lamb shank was a huge disappointment. I love lamb, but here its flavor was lost; it was served cold, and again, the dish was unseasoned. The chef has a serious problem with the use of salt. The restaurant uses high-quality ingredients, but in my opinion, they don't know how to use them properly. The wait time for order fulfillment was long. The management was chaotic. The staff made no eye contact with the customer.