What diners say
Synthesized from 24 Google reviews · tap an aspect for the detail
Diners consistently praise Ristorante Consorzio for its creative take on Piedmontese classics, using high-quality ingredients and offering a memorable dining experience. The warm, professional service and inviting atmosphere are frequently highlighted. While some find the portions modest for the price, the overall impression is of a refined and authentic culinary destination.
Food quality and creativity
Guests rave about the inventive yet traditional Piedmontese dishes, with particular praise for the agnolotti, tajarin with lamb tripe, and the savory-sweet dessert. The use of top-notch ingredients and careful preparation is consistently noted.
Service and atmosphere
The staff is described as welcoming, professional, and knowledgeable, contributing to a cozy and elegant ambiance. Many reviewers appreciate the quiet, romantic setting and the attentive service.
Wine selection
The extensive wine list, especially the natural wines, is a highlight. Guests enjoy the knowledgeable pairing recommendations from the staff.
Portion size and value
A few diners mention that portions are on the smaller side, suggesting ordering multiple courses. Some feel the prices are premium, but most agree the quality justifies the cost.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
“The gobbo agnolotto is the Astigiano agnolotto filled with rabbit, veal, pork, rice and escarole. Also seasoned with a considerable amount of butter. Chef Valentina has put her personal signature on it with a final sprinkling of nutmeg which gives a light spicy hint and fits very well.”
What creators say
3 creators have covered Ristorante Consorzio. Most active: Habemus Fame, Cosa mangiamo oggi?
Shorts 2
Videos 1
Ristorante Consorzio is a beautiful place in Turin with a modern, elegant vibe, serving creative reworkings of Piedmontese classics like egg with truffle, tajarin, and panna cotta.
Dishes mentioned
Uovo Poche con Tartufo
This is a key moment — if I get it wrong, Franci makes me order another egg. I'd say I didn't get it wrong. You give a little twist in the middle of this yolk and go crazy. Then take this scone — this is a royal scarpetta, in the truffle, in the yolk, with the focaccia.
Tartare di Carne
Piedmont equals meat tartare. Here they make a slightly more sophisticated and gourmet version, dividing the dish into three different bites: a classic tartare, a part still to be beaten left in Piedmontese lemon and then breaded in fried bread and herbs, and a Verduno sausage. If the meat is good, this is a crazy dish. The crunchy breading around it gives it a lot of flavor with herbs, very good.
Tajarin al Tartufo
We couldn't resist — we want to try them everywhere in the city. This is my choice, to make a creamy tajarin. They all serve the tajarin dry. Chef Valentina explained that she tries to keep the sauce with the butter a little more liquid so they maintain the temperature and don't become a huge lump. This dish is poetry, always. They are absolutely perfect, cooked al dente.
Gobbo Agnolotto
The gobbo agnolotto is the Astigiano agnolotto filled with rabbit, veal, pork, rice and escarole. Also seasoned with a considerable amount of butter. Chef Valentina has put her personal signature on it with a final sprinkling of nutmeg which gives a light spicy hint and fits very well.
Ravioli alla Finanziera
Each ravioli is filled with a different part of entrails: brains, loaf, sweetbreads. Every ravioli I taste has a different taste. The seasoning is the finanziera, which at Consortium becomes a pasta seasoning. This is the cockscomb — one of the tastiest parts there is. Go for it, guys. Try it.
