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Turin · Borgo San Paolo · since 1990

Osteria Antiche Sere

Behind the red “Osteria” sign on Via Cenischia: three small rooms panelled in dark wood, a hand-written menu and, in summer, dinner under the vine pergola.

Book: +39 011 3854347Get directions

Bib Gourmand · MICHELIN Guide 2026Chiocciola · Slow Food Osterie d’Italia 2026

Open since
23 September 1990
Cuisine
Piedmontese, hand-written menu
Service
Dinner only, Mon–Sat 19:30–22:30
Closed
Sunday
Chef
Daniele Rota
Average bill
€€ · about €35–40

An idea born in Grenoble, opened on 23 September 1990

The idea of an osteria of their own was born in Grenoble, Antonella Rota told the Slow Food Foundation. Back in Turin, she and co-founder Gianni left their jobs and found, on Via Cenischia, an old neighbourhood bar where people played cards and drank wine by the glass. Antiche Sere opened on 23 September 1990.

The Rota family has run it ever since: Antonella front of house, with the friendly all-female service the MICHELIN Guide also mentions, and her brother Daniele at the stove, where he started at eighteen. Alongside the Piedmontese classics there are a few dishes from Novara province, a nod to Ghemme, where the family comes from.

Antiche Sere was among the first osterie to join the Slow Food Chefs’ Alliance, and the Osterie d’Italia guide awards it the Chiocciola (snail).

The window lettered “Osteria Antiche Sere”, with the bar counter behind
The lettered front window
Old framed family photographs on the wall
Period photographs on the walls
The entrance at night on Via Cenischia, under the red “Osteria” sign
The entrance on Via Cenischia

The hand-written menu, dish by dish

One mixed antipasto, a few pasta dishes, a few mains and home-made desserts: the menu is short, changes with the seasons and is strictly Piedmontese. These are the dishes guides and reviewers mention most.

  • Small antipasto plates: vitello tonnato, pepper, tomino in green sauce and salame

    Antipasti misti

    A round of small plates: vitello tonnato, tomino elettrico, pepper with anchovy, herb frittata, salame.

  • A plate of tajarin with white meat ragù

    Tajarin al ragù bianco

    Fine egg noodles with a tomato-free meat ragù.

  • Gnocchi with sausage and Castelmagno cheese

    Gnocchi, salsiccia e Castelmagno

    Potato gnocchi with sausage and Castelmagno, the alpine cheese from Cuneo.

  • Rabbit in white wine, with wine being poured in the background

    Coniglio al vino bianco

    Rabbit in white wine, a house classic praised by Il Golosario, TravelEat and Le strade di Torino.

  • A slice of cocoa bunet

    Bunet, panna cotta, zabaione

    Home-made desserts; bunet is Piedmont’s amaretti-and-cocoa pudding.

Also on the menu

  • Agnolotti al sugo d’arrostoMeat-filled pasta with roast gravy, the dish the Accademia Italiana della Cucina recommends.
  • Stinco di maiale al fornoRoast pork shank, the “flagship dish” according to Touring Club and Convivium.
  • CaponètSavoy cabbage rolls with a meat filling, noted by the MICHELIN Guide.
  • Guancette di vitello con patateVeal cheeks with roast potatoes.

Mixed antipasto €16, pasta €12–14, mains €15–16, desserts €6 (prices reported by TravelEat, June 2025).
The menu follows the seasons and the market: call the osteria to hear what is on today.

Three small rooms, wood panelling and copper pans

Dinner is served in three small rooms that have not changed in decades: period hexagonal floor tiles, dark wood halfway up the walls, wooden chairs, white tablecloths. On the walls: old family photographs, prints, maps and copper pans.

One room shares its space with the bar counter, home to a model of the Mole Antonelliana. The kitchen is visible through the service hatch. There are about fifty covers in all, so booking is a must.

In summer, under the topia

In the warm months tables move to the inner courtyard, under the topia: the grapevine pergola of old Piedmontese taverns, with lamps hanging among the vines.

A small dining room with dark wood panelling, hexagonal floor tiles and white-laid tables
Wood panelling and period floor tiles
The bar counter with bottles and a model of the Mole Antonelliana
The bar and its miniature Mole
Dining room with copper pans on the wall and a sideboard of bread baskets
The copper pans
The summer courtyard under the grapevine pergola, with lamps and laid tables
The courtyard under the topia

Dinner only

Seats are few and regulars are many: booking is recommended, especially at weekends.

Call to book
Monday – Saturday –
SundayClosed

Holidays: usually two weeks in August and two at Christmas. Phone for exact dates.

Via Cenischia 9/B, Turin

AddressVia Cenischia 9/B
10139 Torino (TO)

Phone+39 011 3854347

Emailrotantonella@yahoo.it

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Frequently asked questions

Is Osteria Antiche Sere open for lunch?

No. The osteria serves dinner only, Monday to Saturday, 19:30 to 22:30.

Which day is it closed?

Sunday. It usually also closes for two weeks in August and two at Christmas: phone for exact dates.

How do I book a table?

By phone on +39 011 3854347. Booking is recommended: there are only about fifty covers and the osteria is very popular.

What kind of food is served?

Traditional Piedmontese cooking from a hand-written menu: mixed antipasti, agnolotti with roast gravy, tajarin, rabbit in white wine, roast pork shank, bunet.

How much does it cost?

According to recent reviews a full dinner costs around €35–40 per person.

Can I eat outdoors?

Yes, in summer, in the inner courtyard under the topia, the grapevine pergola.

What they say about Antiche Sere

  • MICHELIN GuideBib Gourmand 2026
  • Slow Food · Osterie d’ItaliaChiocciola 2025 and 2026
  • Accademia Italiana della CucinaRecommended trattoria
  • Ristoranti della TavolozzaMember of the circuit

“One of the last strongholds of Piedmontese food tradition”

TravelEat, June 2025

“Treated like one of the family, almost pampered”

Le strade di Torino, October 2020

4.6 on Google · 1,852 reviewsRating as reported by Wanderlog, September 2026. Quotes translated from Italian.

MICHELIN Guide ↗Slow Food: the osteria’s story ↗Tripadvisor ↗Facebook page ↗