L’Orto già Salsamentario

The story

L’Orto già Salsamentario: Plant-Based Dining in Turin

The kitchen and the philosophy

L’Orto già Salsamentario brings a focused vegetable approach to Turin through the hands of Chef Eduardo Ferrante. His plant-based kitchen sits on a quiet pedestrian street near the Gran Madre church. The menu avoids repetition by pairing raw prep with slow baking.

Signature vegetable creations

Diners often start with L’Evoluzione, which replaces wheat pasta with daikon noodles marinated in lime and tossed with a broccoli walnut pesto. The main course frequently features Il Tripudio di sapori, where artisanal seitan rests in Barbera wine jus before being served over nutmeg-scented potato purée. A fully raw alternative arrives as Il Piatto Novak, combining dehydrated carrot and almond patties with a turmeric cashew cream.

Seasonal menus and natural sweets

The restaurant structures its service around a tasting journey that highlights local produce without relying on heavy sauces or processed fillers. Raw zucchini ribbons and watermelon tamari bites anchor the appetizers while baked aubergine moussaka provides a rich middle course. All desserts skip refined sugar entirely, offering layered blueberry almond cakes and soy-based matcha tiramisu instead. This steady commitment to plant-based dining earned the establishment four radishes from the We're Smart Green Guide.