Al Buon Sentimento - Menú

exquisite dishes cooked with majesty, passion, originality and fresh raw materials. Local cured, a great restaurant to come back soon.

Simple environment but well maintained and elegant Menu refined and excellent quality raw materials Staff available and welcoming We will definitely return

One of the places of the heart, local cuisine and cured cuisine, never trivial dishes, an exceptional chef in charge. Some more labels on the wine list wouldn't hurt.

Very nice and nice place. Interesting and wanted menu. Well executed and presented dishes, excellent raw materials. Impeccable service. Good value for money. Recommended.

Restaurant in the heart of Torre Pellice. Original environment, where you feel comfortable immediately thanks to the kindness of the staff. Fine and tasty cuisine for all palates. Dressings cured by the female touch of the chef. Recommended!

Small and well-kept place in detail, you are greeted by the smile and courtesy of the hostess. Paper menu with various and interesting proposals, with vegetarian and/or vegan dishes for each course. Tasty, simple but not trivial and with a hint of innovation. Stunning pains! Good wine card. Recommended!! !

Today was our second time in this restaurant. The first we had already eaten very well, but this time it was really superlative. I was positively surprised and conquered the dishes, so to speak, more unlikely. I fell in love with the tart with peaches in agrodolce, raw scampi and lime (among other excellent scampi) and the Bavarese (vegana) with strawberry and almond crunchy. Definitely one of my places in Torre Pellice. Recommended!!

Cozy place with thirty- forty covered located in the center of the village. The menu is not exterminated and this is positive because it means few raw materials but quality and that satisfies all palates. We took an appetizer of squid with crispy rice, peanuts and lime beans, while as the first we opted for a potato and pore pond on potato cream and saffron. Our palates were delighted by a kaleidoscope of flavors and fragrances that we ecstatic For dessert we chose vanilla baked cream, passion fruit and cocoa crumble; a real berry. Good cellar. Friendly and helpful staff. Congratulations to Chef Eleonora for the care and passion that puts in the choice of materials and in the preparation of...

I followed the reviews with all-full balloons... to choose this restaurant, because normally I do so...instead.. In fact there were a lot of empty tables ... on Saturday night! Plates presented very well for charity... in the interior of the house there were pop horns..? Afterwards my appetizer consisted of a square of focaccia with three or four very thin rondelline of octopus seasoned with no one understood what and roasted corn (always the robe to be nibbled in front of TV). But can I pay 13 euros to eat a piece of focaccia with traces of octopus taste? The second is an anemic squid without taste without sugo without love filled with poltigliose mollic: practically a saccapose of mollic.....