According to the story, Magorabin is Torino’s ‘boogeyman’. Since 2003, it is also the destination for a contemporary take on Torino’s cuisine and the place to experience a unique take on hospitality, just off its iconic Mole Antonelliana.
Through its attention to detail, comfort and care, and a gourmet approach to the table, Magorabin extends the vocabulary of taste, whether it’s in one of its dishes at the restaurant or in a glass at the newly launched cocktail bar, in the nearby space where it all started many years ago.
A dynamic force in constant evolution, Magorabin is contemporary, its design reflecting the global nature of chef patron Marcello Trentini, who nonetheless remains strongly attached to Torino.
A Michelin star restaurant since 2013.

Marcello Trentini

‘My cooking is the result of a perfect synergy between my mind, my heart, and my tummy. There is thought behind it, but the common thread is pleasure’.

Marcello Trentini’s favourite hashtag is #rocknroll, the rhythm he lived to for the past 30 years.
A visionary presence in the Torino culinary world since 2003, he is a self taught chef, eclectic, radical, creative, and yet very rigorous, born out of a ‘subsistence’ cuisine in the early days, to eventually land in the more sought-after gastronomy world.
As a creative force Marcello draws on his Piemontese roots but he is also a nomad, having travelled the world extensively. A daring innovator who enjoys combining flavours and techniques, he is capable of reinterpreting traditional recipes and evolving them into something more daring, ultimately offering a contemporary cuisine without frontiers, or what he calls ‘cucina contaminata’-contaminated cuisine.
Beyond Torino with Magorabin, and the recent cocktail bar Casa Mago and Fata Verde - the vegetarian concept at Torino’s Mercato Centrale-, Marcello is busy consulting, training, attending conferences and food festivals worldwide, still being able to enjoy what he is doing after so many years.
A Michelin star chef since 2013, he has been awarded “Ambassador of Italian cuisine’ by the Federazione Italiana Cuochi (Fic). He is Vice President of JRE Italia.