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.

Sleek, elegant, confident, Magorabin looks so stunning it’s hard to believe it’s 16 years old.
The welcome bar and the dining rooms reflect the global nature of its chef patron Marcello Trentini, with architectural references clearly pointing to New York and details such as the walls and lights celebrating Italian craftsmanship.

‘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 is an eclectic, radical, creative chef - and yet very rigorous.
Born out of a ‘subsistence’ cuisine in the early days, to eventually land in the more sought-after gastronomy world, 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 Magorabin AND the nearby Casa Mago bistro, Marcello is busy consulting, training, attending conferences and food festivals worldwide, still being able to enjoy what he is doing after so many years.

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