Our concept

At Tabui, there are two types of menus: one is rooted in the solid tradition of Piedmontese cuisine with innovative touches, and the other is entirely dedicated to truffles of all kinds, as there is a different species for each type of tree and every season of the year.

The season begins with the prized white truffle, which matures from September to December. It is the truffle par excellence—being thermolabile, it is best enjoyed raw, finely sliced to enhance the dish. From January to April, the menu continues with the "bianchetto" truffle, considered the white truffle’s younger sibling, with a bold flavor. From March to November, their menu includes the prized black truffle, which withstands cooking—its aromatic notes, ranging from bitter chocolate to brandy, are enhanced when gently heated. The muscat truffle is also used, known for its pleasant aromatic and spicy notes. From May to October, it’s the season for the summer black truffle, also known as “scorzone.” It is the most common of the edible truffles and is widely used for its versatility. Finally, from September to December comes the hooked black truffle.

Tabui is the reference point for truffles.

Today a symbol of fine dining, truffles are above all a precious heritage of Piedmontese food and wine culture.

Tabui returns to its origins and makes truffles the undisputed protagonist of its cuisine—made of flavors, aromas, local products, and good wine, combined with a genuine passion for a refined ingredient that comes from the earth.

In the elegant center of Turin, just steps from the Egyptian Museum, you’ll find

Ristorante Tabui, a true temple of taste that pays tribute to its loyal truffle-hunting dog, from which it takes its name. The dish selection, which changes with the seasons, is designed to offer a unique sensory experience, skillfully blending traditional flavors with touches of modern creativity.

The king of the kitchen is, unsurprisingly, the truffle—especially the White Truffle, a symbol of gastronomic excellence appreciated since Roman and medieval times.

It is important to remember that this natural treasure is the result of teamwork between the “trifolau” (truffle hunter) and his dog: the four-legged companion is trained to sniff out truffles underground, while the trifolau must interpret the dog’s signals to dig carefully and retrieve the truffle without damaging it.