Restaurant in Turin, Italy
Book early. Classic Piedmont, honest prices.
Two consecutive Michelin Bib Gourmand awards and a 4.6 from 1,200-plus reviews make L'Acino Turin's clearest value case for traditional Piedmontese cooking. The room is small, the table count limited, and the menu — agnolotti, tajarin, vitello tonnato, stracotto, bonet — is as honest as it gets at this price. Book ahead; it fills.
L'Acino has few seats and two consecutive Michelin Bib Gourmand awards (2024 and 2025) to its name. That combination means this small Piedmontese trattoria on Via San Domenico, in Turin's Roman quadrilateral, fills up faster than most restaurants at this price tier. If you've been once and are wondering whether to return, the answer is yes — and you should book sooner than feels necessary.
At €€ pricing with Bib Gourmand recognition, L'Acino sits in a narrow category: the kind of place Michelin rewards not for innovation or spectacle, but for doing traditional Piedmontese cooking honestly and consistently. That is harder than it sounds in a city where the classics are well-known and diners have strong opinions about how agnolotti should taste. The 4.6 rating across 1,201 Google reviews backs up the Michelin signal — this isn't a single good visit, it's a sustained level of quality that has compounded over many meals.
The kitchen focuses on the Piedmontese canon: stuffed onion, vitello tonnato, agnolotti, tajarin, tripe, and stracotto. These are not experimental reinterpretations. They are the dishes Turin has been eating for generations, executed with care. For a returning visitor, the practical question is sequencing. The pasta courses , agnolotti and tajarin , are where the kitchen earns its reputation. Both are worth ordering if you haven't been before, but if you've already worked through them, the stracotto (braised beef) gives you a different read on the kitchen's technique and patience. The desserts are not an afterthought: the bonet (a Piedmontese chocolate and amaretti pudding) and the hazelnut cake with zabaione are specifically called out by the restaurant as not-to-be-missed, and at this price level, finishing properly costs little.
A Bib Gourmand listing in Piedmont, one of Italy's most wine-serious regions, carries an implicit expectation about the bottle list. Piedmont produces Barolo, Barbaresco, Barbera d'Asti, Dolcetto, and Moscato d'Asti , the full range from structured reds to delicate dessert wines. At an affordable trattoria in this region, the wine list should skew local and reasonably priced. L'Acino's setting in the historic centre, combined with its traditional cooking orientation, suggests a list built around regional producers rather than international selections. For the food on this menu , rich braises, egg-heavy pasta, offal , a Barbera d'Asti is the practical pairing choice: enough acidity to cut through fat, enough body to hold against stracotto. If the list carries a Moscato d'Asti, it's worth matching with the bonet. The dessert wine and the pudding are both rooted in Piedmontese tradition and the combination works. For wider context on what to drink in Turin, our full Turin bars guide covers the city's aperitivo culture and wine-bar options beyond the restaurant setting.
Weekday lunch gives you the leading chance of a quieter room, but it also sells out. Given the limited table count, Thursday and Friday evenings tend to be the most competitive , book those slots at least a week ahead. Weekend evenings should be treated as sold-out until proven otherwise: check availability but have a backup. The autumn months are the strongest seasonal argument for this kind of Piedmontese cooking. Tajarin with white truffle , one of the region's seasonal signatures , is a September-through-November fixture in traditional Turin restaurants, and if L'Acino follows the regional calendar, this would be the window to visit for that specific experience. That said, the core menu is built for year-round appeal: braises and stuffed pastas are not seasonal constraints, they are the point.
Know Before You Go
If you are building a Turin itinerary around food, L'Acino works as a reliable anchor in the traditional Piedmontese category. For a different point on the spectrum , more casual, neighbourhood-focused trattoria energy , Antiche Sere and Consorzio operate in comparable territory. For a step up in technique without leaving Piedmontese roots entirely, Casa Vicina is the progression. Across the rest of Italy, the tradition L'Acino represents connects to restaurants like Antica Corona Reale in Cervere and Locanda Sant'Uffizio Enrico Bartolini in Cioccaro, both of which handle Piedmontese cuisine at a higher price tier and a different level of ambition. For broader comparison across Italian fine dining , from Osteria Francescana in Modena to Uliassi in Senigallia , L'Acino sits firmly in the value-driven, tradition-first tier. That is not a criticism; it is exactly where it should be. Also worth knowing: Madama Piola, San Tommaso 10, and Fratelli Bruzzone round out Turin's accessible end of the market if L'Acino is full on your preferred date. For planning beyond restaurants, our full Turin restaurants guide, our full Turin hotels guide, our full Turin wineries guide, and our full Turin experiences guide cover the rest of the city.
| Venue | Awards | Price | Value |
|---|---|---|---|
| L'Acino | In the heart of the Roman quadrilateral, in this characteristic and friendly restaurant the traditional Piedmontese cuisine is honored. The specialties include: stuffed onion, vitel tonnè, agnolotti and tajarin, tripe and stracotto. Among the desserts, the bonet and hazelnut cake with zabajone are not to be missed. They have few tables, so we advise booking.; Michelin Bib Gourmand (2025); Michelin Bib Gourmand (2024) | €€ | — |
| Condividere | Michelin 1 Star | €€€€ | — |
| Unforgettable | Michelin 1 Star | €€€€ | — |
| Del Cambio | Michelin 1 Star | €€€€ | — |
| Consorzio | €€ | — | |
| Piano35 | Michelin 1 Star | €€€€ | — |
Side-by-side comparison to help you decide where to book.
L'Acino is a traditional Piedmontese trattoria, not a tasting-menu destination. The format here is à la carte Piedmontese classics: stuffed onion, agnolotti, tajarin, tripe, and bonet. If you want a structured multi-course tasting experience, Del Cambio or Piano35 are the right call. At L'Acino, you build your own progression through the menu, which suits the €€ price point and the relaxed room.
Yes, clearly. Two consecutive Michelin Bib Gourmand awards (2024 and 2025) confirm that L'Acino delivers quality above its price tier. At €€, you are getting serious Piedmontese cooking — agnolotti, tajarin, stracotto — at trattoria prices, not restaurant prices. For the same traditional category in Turin, Consorzio is the closest comparison, but L'Acino's Michelin recognition gives it an extra layer of credibility for first-timers.
L'Acino is described as characteristic and friendly, and the €€ price range signals a relaxed neighbourhood trattoria rather than a formal dining room. Smart casual is appropriate: no need for a jacket, but the kind of outfit you'd wear to a good dinner with friends in Turin works fine. Avoid anything overly dressed-down.
The kitchen is built around the Piedmontese canon — stuffed onion, meat-based pastas, tripe, stracotto — so the menu leans heavily on meat and eggs. Vegetarian options are limited in this format, and the restaurant's traditional focus means the menu is not designed around substitutions. If dietary flexibility is a priority, call ahead or consider a venue with a broader menu architecture.
L'Acino operates as a table-service trattoria with few seats, not a bar-counter format. Walk-in bar dining is not a feature of this style of restaurant. Given the limited table count and Bib Gourmand reputation, booking in advance is the only reliable way to secure a spot — the venue itself advises booking.
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