The story
On Viale Partigiani d'Italia in Rivoli, just outside Turin, Between presents a concise, confident take on contemporary Italian cooking. The dining room, open for lunch on Monday, Thursday and Friday and for dinner from Monday to Sunday (closed Tuesday and Wednesday), offers a setting that lets the food speak.
The kitchen works with precision and clarity. A lunch menu available three days a week features dishes such as raw fassona meat with yuzu and pistachio, trout rilette with ginger and herbs, and fusilli with tomato, lardoon and smoky paprika. Among the mains, pork belly with courgette and pak-choi sits alongside BBQ salmon with ratte potatoes and Sichuan pepper. A two-course daily fast menu, “Due Passi,” is offered at €22.
In the evening, the a la carte and a tasting approach called “Approccio” (€35) present a similar philosophy. The menu includes a meat carpaccio with yuzu and pistachio, a spaghetto cacio e pepe enriched with oxtail, and slow-growing free-range chicken with new potatoes, tamarind and gin-infused blackberries. Desserts range from a dark chocolate brownie with crème anglaise, tonka beans and rosemary to a Basque cheesecake with blueberry and poppy coulis, or figs with almond and elderflower.
Between earned a Michelin Recommended distinction in 2026, a recognition that aligns with the restaurant’s focused, ingredient-driven approach. The cooking balances Italian tradition with contemporary touches – yuzu, Sichuan pepper, tamarind – without losing sight of the product itself. It is a place that rewards attention to detail.
Recognition
Ambience
Details
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