Ristorante Tre Galline

As one of Turin's most popular eateries for over 3 centuries, this bright wood-paneled room has friendly, professional service and a good-value tasting menu. The salumi are hand-carved at your table for an appetizer, and the daily, changing menu mixes Torinese and Piemontese specialties with slightly creative dishes using local ingredients. Some of their better creations include agnolotti (meat-filled pasta ringlets) in a pink ragù, risotto with basil and truffles, carré d'agnello in crosta di erbette (lamb cooked with herbs), and rabbit cooked in apple vinegar. One local dish that definitely takes some getting used to is the mix of zucchini, meatballs, a veal scallop, eggs, and a frog (an entire frog, not just the legs), all of it breaded and deep-fried, soaked in vinegar, and served cold.

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