03/07/2026: The art of making, an innate virtue, and when this marries the poetry of knowing how to cook, well... what can you do? Just be enraptured by tasting sublime dishes, sometimes seemingly simple dishes that then transform in the mouth into a succession of flavors and inevitable emotions.
If then, in applauding the chef, or rather, we must say the Chef and his excellent team, there is a lady who seems to have stepped out of a Grimm Brothers' fairy tale, with sparkling eyes and an infectious smile, a master of the fine art of winemaking, who with care and kindness, takes you on a tour of the menus (there are two menu options or an à la carte choice) and then opens the doors of knowledge to those who want to drink well. But, it must be said without ever going beyond what is necessary, what can one think of such service? And when you think about being on a path that points upwards... and at Monviso, the succession of dishes, from the first bite to dessert, is a true journey, which, step by step, takes you to the summit, and from there, you lose yourself in the memories of the flavors and colors that made this beautiful culinary journey possible. In conclusion, it seems obvious to us to thank those who, once again...
made us... dream, with the certain desire to
RETURN 🥂
12/06/2026: One of those rare restaurants where tradition is interpreted with respect and intelligence. The management is very young, extremely kind, and cheerful. The menu is limited, but able to satisfy all tastes. Two tasting menus, one more traditional (40 euros) and one fish-based (50 euros). There's no obligation to choose the same tasting menu for all diners (a rare yet appreciated thing). We tried the traditional menu, which was very convincing. The pre-starter, a canapé with creamed cauliflower and anchovy soup with pepper sauce, is the epitome of the cuisine: beautiful to look at, delicate, full of technically reinterpreted references to local cuisine. The mixed traditional antipasto is good, but could still be improved (the Russian salad lacked a pinch of salt, and the cooked salami and anchovies were good but not exceptional. I found the pepper with tuna touching in its extreme simplicity, an exact replica of the essential cooking of Cuneo grandmothers from a few decades ago). Then the menu takes off: splendid ragù ravioli on a bed of béchamel, capunet of Fassona oxtail with vegetables, and zuppa inglese parfait, all delicious and topped off by the smiles of the young women in the dining room. If only there were a restaurant like this in Turin.
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