Boja Fauss - Torino

The name of the restaurant refers to a typical Piedmontese oata to indicate amazement, both in positive and negative contexts. in the case of this cozy local state of mind is definitely transformed into the best of its valences! located in the district of san salvario, in a building of the beginning of 900, occupies the first floor and cellars. the appearance is of an old trattoria, but very chic as to impose today's standards of appreciation and quality. great times with exposed bricks were maintained, recalling the retro charm of the building (in turn underlined by soft light). the dishes are prepared with care and using selected raw materials; pasta is homemade desserts. a rich cellar completes the menu sought, but with an eye attentive to tradition. suitable for a quiet dinner, both as a couple and between friends, as well as for small parties of conviviality. at lunch: fast menu for break from work closed Sunday note: savor the tour of the appetizers and the beaten Saxon, or participate in the evenings with themed menu (on reservation).

The friendly service you can experience! This place has a great atmosphere.

One of the few places in the city I would avoid. The Gnocchi was bland accompanied with appropriate poor parmigiano cheese. The dessert was ordinary as from a factory and its glazing was definitely a bottled sweetener not uncommon in kitchens that do not make their own desserts but still. The table, the table cloth, the plate, the pricing, everything was disappointing.

Already from the name of the restaurant you can get that the cuisine will be typical piemontese ... and you won’t be disappointed! Food is freshly made, all local sourced ingredients to savour local dishes like battuta (raw meat), vitello tonnato, plin, tajarin and more with nice wine list. We enjoyed and definitely go back

It’s been a while from the last time I’ve been in Turin. What a Rediscovery! Just walk over a little hidden corner of the city and you can sit with a very traditional chef’s table. The restaurateur, Jacopo, is a well prepared professional with positive attitudes. We started with several traditional starters, which were superb, and local wine (the only good choice). An upper level for our mains: “Caramelle Piemontesi al Burro di Cascina e Tartufo uncinato” was simply outstanding. A little disappointed about the temperature: a little bit cold, so minus one score to the service/kitchen. We finished our dinner with some “no ordinary” desserts. Impressive presentation, but the taste was less in the mouth. Something experimental’s always reasonably underestimate. Nothing to add about the service. No cutlery has been changed between starters and mains, so that means a basic and not too much attentive (no pressure), but very polite and friendly. Good job!