Most-loved dishes
AI summary of what 5 dish mentions say about the food
Muro’s asado is the undisputed star, earning raw, reverent praise for its smoky depth. The overall vibe is a rugged, soulful celebration of fire-kissed simplicity.
“This asado is cooked low and slow for 8 hours, then finished in the oven. On top, there's a chimichurri made with crusco pepper — you can see the red bits. Underneath, to cut the fat, there's a salad of Swiss chard with green apple and parsley. The chimichurri is very dry, intentionally, because the meat shreds and it all comes together. I expected the meat to be tougher, but it melts in your mouth. The green apple gives it a great kick. I didn't expect it to be this good.”
What creators say
1 creator has covered Muro. Most active: Franchino Er Criminale
Muro is a contemporary trattoria in Turin's Barriera district run by young, passionate guys — the food is technically excellent, the wine list is incredible with great value bottles, and the vibe is genuinely relaxed and fun, no pretense.
Dishes mentioned
Bombette Pugliesi
These bombette are classic, stuffed with coppa and cheese, served on a bed of cime di rapa cream and a cedrata gel. The gel really cuts through all the fat from the meat — it's genius. There's also dill and that ají amarillo Peruvian chili in the salsa verde. The pepper hits you more than the dill. This is a real hit.
Zucca in Saor
The pumpkin is steamed and marinated in a saor — a sweet and sour Venetian-style preparation. There's a classic salsa verde, plus sweet potato chips, pickled onions, pumpkin seeds, pine nuts, and raisins. The pumpkin itself is great, and the chips add crunch. But honestly, the saor is the real star here — it cuts through everything, even your daily sadness.
Gnocchetto al Ragù di Agnello
This gnocchetto sits on a fresh, acidic goat cheese cream, then it's tossed with butter, herbs, lamb ragù, and a myrtle reduction. The first time I had it here, it was weak — something was missing. But now? It's perfect. The acidity from the goat cheese and the myrtle reduction really balance the strong, almost gamey lamb. This is a beautiful dish. It practically begs for scarpetta.
Dentice al Forno
This is a very simple oven-baked sea bream. It comes with a tarragon-based sauce, basil oil, salicornia, and lemon. The salicornia is a sea plant — it's super clean and direct in flavor. The lemon and tarragon in the sauce keep giving you freshness, so you eat it without even realizing it. It tastes strongly of the sea. I have a fetish for salicornia, and this is spot on.
Asado
This asado is cooked low and slow for 8 hours, then finished in the oven. On top, there's a chimichurri made with crusco pepper — you can see the red bits. Underneath, to cut the fat, there's a salad of Swiss chard with green apple and parsley. The chimichurri is very dry, intentionally, because the meat shreds and it all comes together. I expected the meat to be tougher, but it melts in your mouth. The green apple gives it a great kick. I didn't expect it to be this good.
