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Ristorante Del Cambio Torino Tripadvisor Reviews
Latest Reviews On Tripadvisor
10 Reviews
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Piedmont salad
Entering the Del Cambio restaurant is like being catapulted into another era. The room is certainly very beautiful, rich in history, very well kept and welcoming. The service is impeccable, the waiters present but not suffocating. The service times were a little long, I think also on purpose, so as to allow the diner to fully enjoy the meal, but still within the norm. The food is definitely excellent with raw materials of excellence, very original plating Piedmontese salad to try!!! The price is slightly high for the proposal, but still justified in the context. I liked it a lot, but not a lot.
Be the first to ReplyHistory that nourishes spirit and body
Already from the outside you can feel the history of Turin, illustrious years carried very well. The atmosphere is very elegant, but does not inspire intimidation, also thanks to the truly affable staff. The table overlooking the square is very romantic and offers intimacy and connection with the city at the same time. Not even one dish disappointed us: madeleines with basil butter, cherry tomato and capers, albese with egg white and peppers, ravioli with clams, breaded meat with artichokes (said like that, you can't imagine the excellence of the dish), bunet Barolo Chinato ice cream and sorbet.... It is not an interesting place just because it is a witness to the history of Turin, it is a complete and satisfying culinary experience.
Be the first to ReplyTasted menu and good value for money
Impeccable service, excellent tasting menu. 6 types of wines, one better than the other. The only flaw is that the agnolotti are too few for a pasta lover like me. Dominic from Turin
Be the first to ReplyVery expensive and very small quantities
A restaurant disaster. Very small quantities and very expensive. They bring you a cart of cheeses and they don't tell you what it is apart from the price of the tasting menu
Be the first to ReplyNot to be repeated
What a disappointment ! Room defined as Pistoletto absolutely not integrated with the rest of the historic restaurant. Limited menu with three courses per section but the prices... crazy stuff. A tartare 50 euros??? Now that type of cuisine is outdated and out of time... waiters walking around seem to be at the stadium. Experience not to be repeated also because the bill is astronomical and absolute and makes no sense to you
Be the first to ReplyThe kitchen is not worth the environment
The kitchen is not worth the environment The ambience and the smell of history of the restaurant are worth a visit. The kitchen is rather anonymous and the menu is quite limited, perhaps too much so. The amuse bouche is bad, served in such minimal quantities that it is not possible to clearly define the flavour, and with cutlery so large that it is difficult to collect them from the very small bowls. So-so agnolotti, some found salty, others bland and the story we are told at the table that they were wanted this way by the chef is really forced. Fillet Rossini not at the right temperature, towards the cold, but in taste, I liked it. Minimal and poorly assorted cheese trolley (don't have Castelmagno because it's out of season (are you really saying this???) is a story to be told. Absence of compotes, except for a wildflower honey, completely useless. Very long wine list, which deserves at least a tour of the cellar, not done for a short time. Good little pastry shop. With great regret, the worst starred dinner (75*..) ever
Be the first to ReplyFabulous evening
Just fabulous!!! The food was absolutely amazing, very lucky to have been there during white truffle season. Went a la carte as there are so many meat options I just wouldn't appreciate on a tasting menu. Very relaxed environment with a pianist playing a grand piano in the background. Special mention has to go to the front of house staff who were amazing. No matter how excellent the food, service needs to match it and in Del Cambio it certainly did. The sole was simply the most flavoursome fish I have ever eaten. Likewise everything else including the many 'gifts' from the kitchen was superb. To be met by the chef on our way our was a lovely touch. Highly recommended !
Be the first to ReplyShall we return with our feet to the ground?
As always for several years it was a real pleasure for me to have Christmas Eve dinner with my daughter Al Cambio. Unfortunately this year too it was not possible to sit in the main room and therefore we had to sit in the room defined as "contemporary" with an installation by Pistoletto. First disappointment: the menu presents an à la carte menu reduced to a minimum (two starters, two first courses and two second courses: one fish and the other pigeon). There is also a truffle menu and two tasting menus. The intention to push the guest to choose one of the alternative menus is completely clear. I inform the waiter of my intention to eat à la carte but in the absence of a beef or pork dish I am told to choose from the other menus without any problem. On the menu it is then written that each guest must order at least two hot dishes. We manage to order a starter and a second course each but we are only served an hour later: during the long wait we were served two small amuse bouche from the kitchen (to pass the time?) No words and no apologies about it. Morgex white wine served in the first glass not at an adequate temperature. Nothing to say about the quality of the food. Chef who at the end of the evening shows up only in the historic room and not in the Pistoletto one. Allow me to recommend a quick return to less "cerebral" menus and to the old dear Piedmontese style so appreciated in Italy and abroad. For a while I will look elsewhere for my go-to Turin restaurant for special occasions.
Be the first to ReplyThe worst
Dear Manager, I regret to inform you that the restaurant you manage has terrible service, embarrassing to say the least. The entire policy of the restaurant is based on trying to make the customer spend as much as possible in order, probably, to make each waiter reach their budget for the evening: as if you were in an American shopping mall. There is even a minimum requirement of dishes with constant pressure to continue ordering more. An evening in a restaurant should be a pleasant moment and it is very bad to feel like you are constantly being subjected to a frantic search for the need to obtain a budget from the management through its waiters. To say the least, shameful! I'm sorry, but the exchange rate is no longer as good as it used to be and I will inform the appropriate people.
Be the first to ReplyThe pillars of Piedmontese cuisine, between ancient and new ways
Crystal chandeliers, benches covered in red velvet and walls with golden decorations: it is difficult to enter the restaurant without feeling like Cavour has been invited to a gala dinner. The choice falls on the Ri-velare menu, a superb homage to Piedmontese cuisine - integrated for personal preference with the Wagyu from the other tasting itinerary. A path is born where quality, predictably very high, is combined with surprising concreteness: *** Artichoke in saor It's artichoke season, so enjoying a fried one is always a good start. Seaweed is added to the traditional saor preparation - onion and raisins - which does not overturn but accompanies: it is a soft and pleasant start. Raw meat, such as steak tartare and egg white A successful dish but which impressed me less than the others: the tartare in its most modern and intense variant, with a drop of Tabasco included, was of superb quality without representing an innovation; the one to "compose", almost a roll of egg white wrapped in fassona sashimi to be dipped in parmesan, much more "experiential" but far too delicate. Veal with tuna sauce Vitello tonnato the old way - with a thicker sauce, without mayonnaise, and a larger cut - and the new way. Superb in both cases: of the first I appreciated the tuna sauce - just tuna and capers, truly fabulous despite not being a huge fan of second courses - and of the second the tenderness of the meat - obtained with the use of the slicer. Individually they would have seemed too traditional proposals compared to dinner; presented together they became a cooking history lesson: it is difficult to find a better subject at school. Piedmontese agnolotti Back at school: the old way and the new way - the first, very delicate, served in a damp cloth and accompanied by a ravioli containing the filling; the more decisive second courses with their roast sauce and the revisitation with bread crumble and parmesan. So good! And what a shoe! Wagyu, tongue, rubra sauce and roast potatoes Wagyu meat to simulate the tongue - and, with all due respect to the fifth quarter, I wish this was the flavor! -, starred ketchup - same as before - and a puree with meat concentrate to simulate roast potatoes. Sublime: an absolute high note, to add to the menu without ifs or buts. Veal fillet Rossini style Superb. The tenderness of the fillet, the delicacy of the foie-gras - in my whole life I have eaten it on about twenty occasions or so, so I don't pretend to be an expert, but in terms of creaminess and delicacy it was out of the ordinary - and the goodness of the truffle: another perfect dish. Wanting to make a joke, the accompanying spinach was excellent... but who could ever deign to look at it, if it accompanies so much perfection? Bonet Del Cambio A decomposed bonet - the first of my life, so there are few terms of comparison, but it is certainly a nice ending: chocolate, amaretto, coffee. Lots of flavor without the excesses that too often transform starred desserts from small indulgences into experiments as an end in themselves. *** More than a dinner, a PhD in Piedmontese cuisine: 5 well-deserved stars (despite the tartare half-convinced me). Price of the menu, excluding additions: €175.
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