The Étonné Veal

Opened in 2001 in the heart of Turin, a stone's throw from the Royal Palace, Le Vitel Étonné was born first and foremost from a name and a graphic symbol: veal, conceived by photographer and gourmet Bob Noto, who gave identity to a project capable of combining irony and Piedmontese roots. From the beginning, the restaurant has stood out for its welcoming and informal approach, where tradition becomes the starting point for an authentic and ever-evolving gastronomic offering.

The philosophy is based on three principles: daily freshness, direct contact with producers, and the focus on fresh pasta. The menu is constantly updated, reflecting seasonality and using ingredients sourced from Porta Palazzo farmers and long-standing suppliers of Fassone beef, mountain cheeses, and local flours. The focus is on signature Piedmontese dishes—from tajarin with 36 egg yolks to agnolotti—some faithful to tradition, others reinterpreted with lightness and creativity.

Today, this vocation finds new expression in the Le Vitel à Porter laboratory, dedicated to the production and sale of fresh pasta, including a gluten-free line, which expands the restaurant's offerings and strengthens its connection with the local area.

Le Vitel Étonné is thus a place where gastronomy, research and culture dialogue every day, with passion and consistency.

Special guest: Enrico Murdocco of Tellia