H. Adrián Martínez Cordero

Tasty and coazy. I had a really nice time having some fresh pasta with ragù and red wine. The restaurant is small, which makes it very coazy. I would definitely come back to try the rest of the menu.

Cimis_

Wonderful! A very simple little place, of TOP QUALITY and cuisine that only a select few connoisseurs will appreciate. • Very fresh products: the pizza is incredibly light and fluffy, a whole different story from traditional pizzerias. The vegetables from the garden... Far from packaged produce or jarred. Personal recommendation: absolutely try the pumpkin cake with chocolate and mascarpone (so light, you'll want seconds!) • Wide selection of pizzas, burgers, and pasta dishes. Even the desserts and wine list • Prices as light as the pizza! • Location: quaint, with plants, hanging lights, antique tables... all wonderful for those who appreciate these traditions! • Aurora, the waitress, is very kind: sweet, kind, fast, and up to the task. Excellent. The owner of the place is also invaluable, with her history and her reason for being here. See you soon, thank you so much!

+1

Andrea GAROMBO

Typical trattoria, where you can taste traditional dishes. The rustic, warm and informal atmosphere. The food is definitely the strong point of this Trattoria, with careful preparation and flavors that satisfy. Helpful and kind staff. The prices are in line with other places and the quality-quantity-price ratio is excellent. A must-see and highly recommended.

Andrea Amato

We had the traditional cuisine (bagna cauda) It was excellent!

Simona Montato

Wonderful. Very quaint place. Amazing food. Friendly and helpful staff. We ate very well. Flan with bagna cauda, ​​platter monsur (with hamburger, potatoes, and a slice of bread with ham and cheese), and dessert. Each thing was better than the last. We will definitely be back.

+2

andrea

The exterior appears modern, but then... as soon as you cross the threshold, you're transported, as if through a space-time tunnel, to a medieval trattoria. Two wrought-iron tables with shutters for an exceptional "Romanesque" effect. The wine cellar is well-made; I personally tasted a Nebiolo with a minimal amount of wood, almost imperceptible. I was very pleased with the color of the dish (you can see it in the photo); I find good plating and color as important as good food. Three harmonious appetizers, the first being a pasta stuffed with pumpkin and spices. When the chef mentioned cinnamon, I was scared (cinnamon in savory dishes is difficult to manage), but then... on the palate, it was fresh, and... Surprise, it didn't overpower either the pumpkin or the filling... Finally, the fig cake... Simply exceptional. I was hesitant at the sight of the sugar on the crust, as I don't like sugar, but instead... Total balance, the figs are present as fruit and are absolutely not disturbed by the sugary crust. Well done, it was my first time eating there. Congratulations.

Language Connection di Carmagnola

Delicious food.

Trattoria di paese con cucina curatissima ma in un ambiente informale. Adatto per una cena oppure per bere un bicchiere di vino,si consiglia di fermarsi al piano inferiore per approfittare della vici…

Reka Enrico

A pleasant discovery in the historic part of Carmagnola. A small, well-kept trattoria, as if you were a guest in someone's home. Very good food, a warm welcome, and reasonable prices. The only shame is that the kitchen probably doesn't have a sufficient exhaust ventilation system. Go and admire every single detail of the decor. 😃 Well done!

+1

Siamo andati domenica sera, partendo da Torino, perchè volevamo mangiare la bagna cauda. Tutto molto bene, saletta al piano superiore in un tavolino a lato con buone sedute imbottite, servizio rapid…

Questo cercavamo! Un'osteria come una volta: qualche oggetto sistemato qua e là ma con inventiva e una grazia particolare, aria rustica, ma accogliente, finestrelle con i fiori, i fojòt accatastati, …

Con mia moglie sono andato in questa trattoria situata nel centro storico vicino all'ospedale,ci hanno fatto accomodare al piano superiore, abbiamo preso un mix di antipasti,un altro antipasto di peperoni con bagna cauda,poi mia moglie tagliolini con ragù bianco e io l'hamburger parlapå, devo dire che c'è stata un po' di confusione (forse per via della fiera) avevamo chiesto un litro di acqua naturale e un quarto di vino,sono arrivati il litro di acqua e un calice di vino... che mi hanno prontamente sostituito,poi sono arrivati gli antipasti mia moglie ha mangiato il suo mix di antipasti,io purtroppo ho dovuto rimandare in cucina i peperoni con bagna cauda perché freddi( ho fatto presente alla cassa che erano freddi e mi è stato detto che era stato dimenticato nel montavivande,ma non era freddo ambiente era freddo frigo)il primo era molto buono, l'hamburger invece Era proprio Parlapá...nel senso che sera veramente veramente ottimo,poi abbiamo preso 2 dolci e 2 caffè per un totale di 35 euro a testa buon rapporto prezzo qualità, ma e c'è un ma al momento di pagare ho parlato con la cuoca ( credo anche la titolare) gli ho detto che l'antipasto con i peperoni mi è stato portato freddo,mi sarei aspettato che mi avesse detto mi spiace è successo un disguido... invece nonostante avesse molta gente in attesa si è messa sulla difensiva dicendomi che avevo rimandato il piatto in cucina e mi era tornato caldo, anche perché ho detto che faccio recensioni mi ha detto di farla tranquillamente... che la sua è una delle migliori trattorie della zona, potrei essere anche d'accordo...ma credo che si debba ascoltare il cliente senza alterarsi ( capisco che difendeva la sua professionalità e il suo locale ma attirare l'attenzione con tutta la gente in attesa... anche no) credo che la trattoria abbia ottime potenzialità,ma capisco ambiente vintage,ma quando si ha un tavolo 3R con vernice scrostata una tovaglia o almeno una tovagliette più grande aiuterebbe,poi i piccoli contenitori di plastica dell'antipasto mix,non hanno senso credo che delle ciotole di vetro o ceramica o piatti con più scomparti sarebbero più consoni, come vede io faccio recensioni dicendo ciò che ho vissuto se non ci fosse stata quella discussione avrei dato sicuramente un 4 stelle al cibo e un 3 al servizio, perché oltre al disguido del vino quando 2 persone prendono un primo e un secondo e poi dicono che prendono poi il dolce...il primo e il secondo finora me li hanno sempre serviti assieme invece io ho aspettato almeno 15 minuti per il mio hamburger, comunque se siete in zona li si mangia bene... magari andate un fine settimana senza manifestazioni o durante la settimana.

Cibo buono più di due ore per mangiare antipasto primo dolce una sola in sala è poco

Sergio Malcotti

LUNCH DURING CRUDISSIMA We came to this restaurant on the Sunday of the Crudissima event in Carmagnola, where the authenticity and quality of the meat is celebrated. We ate their famous hamburger called "parlapa'," and Piedmontese people know what that word means. The burger, dry and thin, was served with 12-13 baked potatoes on the plate and, for us (and for other diners seated in the dining room), it wasn't even remotely comparable to a minced meat burger from the worst discount chain. Now: I understand that the kitchen, owners, and waiters were absolutely overwhelmed and disorganized due to the number of reservations that day... but a burger like that, in the area famous for the deliciousness of Piedmontese Fassone beef, just wasn't worth serving. The suspicion is that they've run out of "parlapa" and made do with another type of meat: I don't think a restaurant in a small and renowned place like Carmagnola could serve such food without the locals noticing and taking due consideration. I'd say there was a mix of disorganization, opportunism due to the number of reservations that day, and a lack of respect for the customer. I absolutely won't return. I'll add, after the owner's response that he's incapable of accepting a completely bad day for his food, that all the diners in my dining room, having spoken to him, agreed with me. Instead of arguing back, making arguments that didn't exist that day, it would be wise to consider the negative review inclusive of the other five tables and, with humility, try to correct the mistakes. And I haven't even mentioned the bickering and arguments between owners and waitresses in front of customers... So I invite the owner to make a very simple analysis: if a diner, after dining at a restaurant, takes the time to write a review (negative or positive), they do so because they want to point out something that didn't go well or a dish that wasn't prepared properly, in order to educate the owner about certain aspects of their establishment. It takes time to do this sensibly: if this reviewer didn't care at all about the cuisine of that single establishment... about our town... about its various chefs, waiters, etc., they wouldn't bother writing: they simply wouldn't go there anymore... elementary, Watson! Analyze your one- or two-star reviews!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Casa Valente Scebba

Yesterday, they almost killed my husband. They didn't list walnuts among the ingredients in a takeout sandwich, and he's severely allergic!!!! He had to rush to the emergency room and be given medication due to their incompetence!!! YOU CAN'T PLAY WITH THE LIVES OF PEOPLE who rely on you for food like this, randomly adding such common allergens!!! Furthermore, when we called back to find out what caused the allergic reaction, not even the slightest apology!!! Truly shameful... I'm giving one star because you can't give zero... I strongly advise against it for anyone with dietary needs!!!!

Christopher Constantinou

You can make fun of the postal worker, not the people who have been working in the restaurant business for decades. A truly terrible culinary and human experience, as when we explained our disappointment with the dinner at the cash register, the employee laughed. Be careful, times have changed and quality is high; mediocre restaurants will come to a bad end.

Danilo Galimi

Poor quality food sold as local produce, yes, maybe a little left out. Three tables around us left food on their plates—undercooked meat, overcooked pasta, etc.—but maybe you should ask yourselves a question. It's pointless to respond to reviews without realizing they're helping you improve. I read the same criticism in 2018 about the watered-down beer found yesterday by disgusted customers. Well, so you've been reading them for years, commenting on them, and not changing your tune. Paying to feel bad, no, it wasn't cheap anyway...