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
- Salt marsh salmon with arugula and cherry tomatoes
- Grilled octopus with orange salad
- Tuna tartare with avocado and Philadelphia cheese cream
- Seafood salad
- Prosciutto ham and melon
- Caprese: mozzarella and three types of tomatoes
- Fassona beef tartare with caramelized onions and parmesan flakes
- Breaded roulade of asparagus, speck ham and fontina cheese on a yellow cherry tomato cream
- Veal with tuna sauce
First seafood courses
- Spaghetti with clams
- Potato gnocchi with chickpeas and langoustines
- Egg noodles with cheese, pepper and fresh tuna fish
- Risotto with gurnard fish and its condensed juices (for 2 persons)
First courses
- Agnolotti (small ravioli) in roast sauce
- Fusilli (a type of pasta) alla Nerano (with fried zucchini, provolone cheese and parmesan flakes)
- Penne (a type of pasta) with pesto sauce and chopped potatoes and green beans
- Rigatoni (a type of pasta) with Bolognese sauce (meat sauce)
Main courses with meat
- Beef filet in a streaky bacon crust and demi glace sauce
- Sliced beef steak with lamb’s lettuce and parmesan flakes
- Breaded veal cutlet with sweet and sour courgettes
- Scallops cooked to taste (with lemon juice, marsala or white wine)
Main courses with fish
- Pan seared sea bass with fresh salad and crunchy vegetables
- Gian prawns with olives, cherry tomatoes and capers
- Slice of fresh salmon in a pistacchio crust and fresh tomato sauce
- Stuffed squid with a lemon potato cream
Big salads
-
Niçoise Salad
(leafy salads, potatoes, green beans, tuna, capers, anchovies, eggs) -
Caesar Salad
(green salad, celery, diced chicken, croutons and parmesan flakes) -
Smoked salad
(radicchio, green salad, tomatoes, smoked provola cheese, and Bresaola salted beef) -
Omega 3 salad
(green salad, tuna, smoked salmon, crabmeat, corn, celery)
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.