Madama Piola In Torino

Excellent quality of food, friendly and family service. Small note: after having enjoyed excellent dishes, I would have preferred not to take the smell of cooking with me once I left.

Refined and welcoming place. The rustic and elegant menu. The Plins are heavenly... and I still have to have dessert. Really excellent P.s. the staff were very kind, attentive and prepared We'll be back!!!!

Calling it a restaurant is an understatement, especially when compared to what we have been used to in recent years. This is a complete restaurant: service, quality and aesthetics are impeccable. Particular note to the service and seriousness of the staff which makes the experience extremely pleasant. Keep it up!

We were greeted with informal but very friendly service. Sitting at a sort of chef's table where you can see the kitchen area where the dishes are finalised. Mouth watering stuff! Excellent starters. Truly delicious stuffed onion. I continue with a duck which was the best I have ever eaten due to the softness of the meat and the contrast with the condiment jam. I will definitely be back many times!

We were here in mid-November for the ATP Finals, a nice place, unfortunately we ate on the veranda and despite the heating lamps it was a little cold. Very good food and friendly staff.

Best agnolotti del plin with arrest sauce.

Nice place and friendly staff. The raw materials are of high quality, but the execution of the dishes did not fully convince us.

Enraptured by the numerous positive reviews, I tried this place with some friends. Unfortunately, the food served did not convince us which is the reason why we usually go to a restaurant, regardless of the environment which is nice and clean and the staff which is trained and adequately attentive. The plin were excessively large to be defined as such and the fresh taste of the filling and roast gravy was covered by a worrying amount of butter. Without wanting to disrespect anyone, the semolina spaghetti with tomato sauce was the worst I've ever eaten. Unfortunately I don't remember the fennel flan. The veal cheek should have been cooked longer or at a lower temperature and the mash was dry. Finally the desserts, the Mont Blanc had more nitrous oxide from the siphon than chestnuts and cream. Maybe I arrived with too high expectations or simply all that glitters is not gold. I ADD: In response to the comment made following my "review", I would like to make a couple of clarifications. In the meantime, I thank you for the exception made by taking the time to respond. The choice to consider or not an opinion given in complete honesty remains yours. I seem to remember and I say this immediately to eliminate the misunderstanding of having pointed out to her at the checkout that the desserts, plural, had not been to our liking, focusing our disappointment on the Mont Blanc and her response was that it is deliberately so full of air because you like it that way. Okay, what's the problem? You could perhaps consider adding to the wording "Mont Blanc", "in our own way that we have siphon cartridges to go", for laughs... The one on the plin was perhaps the least relevant comment but he wanted to underline it to suggest that there is a valid reason behind the choice to enlarge a traditional pasta shape by about four times; it would be nice to read why directly on the menu or perhaps change the name assuming that it is something else. Like “Madama's giant agnolotto”, for laughs… I owe you an apology about the spaghetti because saying it was the worst I've ever eaten is unfair. It was just wrong. The semolina pasta must dry and that process was missing. It was too thick and poorly cooked. It had a really unpleasant consistency in the mouth and I don't remember ever leaving anything on the plate, which is perhaps why that exaggerated comment. Furthermore, the pasta was accompanied by an unacceptable tomato sauce, I'm not sure if there was parsley or frozen basil (I know I'm going too far but it didn't taste like tomato), it didn't have a drizzle of extra virgin olive oil, salt or the famous umami that tomatoes, even if preserved, can release. I wouldn't have allowed her to buy me dinner anyway because the work that precedes and follows the service is obvious. Maybe a bitter one even if it would have been the third and already like this I struggled to recover, it was excellent among other things! As well as Barbera and bread! A good evening and good work to all of you!

Trattoria rivisitata appena fuori le vie del turismo, il locale è accogliente e arredato con cura. Abbiamo cenato sul bancone affacciato sulla cucina e questo ci ha permesso di assistere alla preparazione dei piatti e di scambiare due parole con lo chef che ci passava i piatti dalla finestrella. Abbiamo optato per il menù a 40€ che prevede tre portate più un dolce (attenzione il piatto è ridotto rispetto a quello del menu alla carta). Vitello tonnato leggero e squisito e poi i plin al sugo di arrosto: patrimonio nazionale, da applausi. Buono il bollito e il tiramisù. Ampia scelta dalla carta dei vini. Personale abbastanza rapido ed efficiente.

Location carina, servizio cortese ed accorto quanto basta (con anche una buona dose di simpatia), pietanze con ricette di base della tradizione piemontese ma rivisitate. Il plin, pezzo forte del ristorante, diventa di dimensioni “importanti” ed anche i condimenti sono vari e rivisitati. Buona la scelta dei vini.