Magorabin

In Piedmontese dialect, magorabin is the name for the boogeyman of childhood lore. But since 2003 the name has also been associated with fine dining in the heart of Torino, courtesy of chef Marcello Trentini. His approach to Piedmont, the Region’s territory and cuisine, has been called “mind-boggling and eclectic”.
It unfolds amid sheer opposites and contrasts, showcasing the glamourous and contemporary alongside minimalist, home-style proffering. The locale opened sixteen years ago, but looks brand new. Its sharp, curated design stands out against the staid austerity of much of the city’s architecture, which dates back to the reign of the Savoys. At the entrance, a small salon – a waiting room – leads to the spacious dining room. There’s also a “social table”, added more recently, that seats eight right in front of the kitchen. Trentini is a true expert when it comes to the Piedmontese tradition. He has a genuine passion for the classic dishes, a back-to-basics ideology bolstered by his boundless curiosity and grand interest in traditions from all over the world. “My cooking comes from my head, my heart and my gut. It’s thought out, but the common denominator is deliciousness”