Innovative cuisine
and impeccable service
Innovative cuisine
and impeccable service
Our mission is to serve people who like flavourful food, welcoming, seducing and surprising them.
Prepared with love
Chef Marco Di Martino, a pupil of Alain Ducasse and Gennaro Esposito presents his unforgettable dishes prepared with love.
Marco loves to amaze his guests with artistic and surprising tastings, where the gastronomic excellences of the territory meet the most refined palates.
Here time stops, and the dishes speak for themselves, giving strong emotions.
Welcome to the Restaurant of Caffè Torino, l’Infernot, a magical, timeless place.
L'Infernot Restaurant
In Piedmontese, the word “infernòt” indicates an underground room built by digging the sandstone by hand. The history of these curious places is, in fact, closely linked to that of the wine tradition of Piedmont.
Not everyone knows, however, that even in Turin there are these underground rooms, and these have helped to amplify the mysterious stories related to the magical aspects of the city.
Starters
- Pinzimonio with anchovy sauce
- Tuna tartare with cherry tomato cream, yellow peppers, and avocado
- Octopus slices with fennel salad and oranges
- San Daniele prosciutto and melon
- Asparagus flan with smoked cheese cream
- Fassona beef tartare with crispy wafer, cherry tomatoes, and Grana cheese
- Veal with tuna sauce
- Buffalo mozzarella caprese
First seafood courses
- Risotto with basil cream and shrimp
- Tagliolini Nerano-style with sea urchin pulp
- Tagliatelle with cherry tomatoes, river peppers, and langoustines
- Spaghetti with clams and bottarga
First courses
- Agnolotti with roast sauce
- Spiral pasta with veal white ragu
- Spaghetti carbonara with pecorino cheese sauce
- Gnocchi with pesto, tomato dressing, and buffalo cream
Main courses with meat
- Veal fillet larded with demi-glace sauce
- Grilled lamb chops with sarsette salad
- Roast beef with arugula and Béarnaise sauce
- Fassona beef sliced with endive salad and Parmesan shavings
Main courses with fish
- Seared sea bass with zucchini cream and mint
- Seared tuna with celery cream and marjoram
- Grilled octopus, potatoes, samphire and dried cherry tomato mayonnaise
- Grilled baby squid with lemon gel
Big salads
-
Niçoise Salad
(leafy salads, potatoes, green beans, tuna, capers, anchovies, eggs) -
Caesar Salad
(green salad, celery, diced chicken, croutons and parmesan flakes) -
Potato Salad
(boiled potatoes, mixed greens, shallots, chopped bacon, parsley, black olives, sour cream) -
Larks Salad
(spelt, cherry tomatoes, corn, celery, and smoked salmon)
A triumph of flavors
The wine list
As Marco’s cuisine is personal, so is our cellar. As the menu changes with the seasons, so does our wine list. This allows us to create an excellent link between the wine and the dish.