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
- Stewed baby cuttlefish with peas and San Marzano tomatoes
- Warm octopus salad with seasonal vegetables
- Marinated salmon with mascarpone and watercress
- Creamed salt cod with peas purée
- Veal with tuna sauce
- Fried egg with porcini mushrooms and potatoes
- Meat “stracciata” with peppers, parmesan, and rosemary
- Vegetable flan with parmesan cream
First seafood courses
- Tagliatelle with peas and salt cod
- Spaghetti with clams and broccoli
- Maltagliati with shrimp and beans
- Risotto with salmon and courgettes
First courses
- Agnolotti with roast meat sauce
- Rigatoni alla Bolognese
- Penne Infernot
- Pappardelle with white meat ragù and rosemary powder
- Risotto with Barolo wine and Castelmagno cheese fondue
Meat Main Courses
- Fillet with green pepper sauce
- Veal roll with San Marzano tomatoes
- Lamb chop with watercress salad
- Scaloppine with lemon, or marsala, or white wine
Fish Main Courses
- Seabass fillet in seafood stew
- Herb-crusted salt cod with grilled polenta
- Roasted octopus with lemon potato cream and seared leek
- Salmon with citrus
- Calamari with potatoes and courgettes
Big salads
-
Nizzarda 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.