This elegant restaurant, which dates from 1757, almost 100 years before the unification of Italy began, perfectly captures both the spirit and the noble history of the city of Turin.Chef Matteo Baronett, former second to Carlo Cracco, offers a personal interpretation of Piedmontese cooking that ranges from perfectly balanced versions of traditional dishes like vitello tonnato while others include an element of surprise like a cuttlefish nigiri with oysters and mussels. Booking at the chef’s table (set menu only) is highly recommend.A very good selection of regional wines includes a number of old vintages.