The story
On Turin’s Via Giuseppe Mazzini, Bifrò brings a modern, casual energy to Italian-tinged BBQ, with an open kitchen and counter seating that put the grill center stage. Creator xMurry gave the steakhouse a very positive review, calling the meat quality "excellent" and singling out the heart and Sardinian-style intestines as highlights among the appetizers.
Sides, xMurry noted, were "slightly basic but still good," while the homemade ice cream with bitter cocoa and crumble came as a "pleasant surprise." For the grilled starters alone, Bifrò comes highly recommended.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
The slow-braised Cordula sarda earns unanimous praise for its tender, offal-rich depth, while the overall vibe is rustic, hearty Sardinian cooking that feels both humble and masterful.
“This is basically the intestine, essentially the stigghiola. Let's see if it beats our stigghiola. Very very particular. Compared to stigghiola, I think it's a different part of the intestine — it's stringy. Very similar to stigghiola, if I had tried it blind I would have said stigghiola. Maybe the texture changes, but the flavour is the same. It's at its best on the grill. I'd say it's a draw between Sicily and Sardinia.”
What creators say
1 creator has covered Bifrò. Most active: xMurry
A very positive experience at Bifrò in Turin — the meat quality was excellent, the appetizers from the grill were the highlight, especially the heart and the Sardinian-style intestines, and the homemade ice cream was a pleasant surprise. The sides were slightly basic but still good. Highly recommended for the grilled starters.
Dishes mentioned
Lardo con Pane Carasau
I love lardo on any carb — hot focaccia, cold bread, it always works. This one is beautiful, compliments to the lardo.
Animelle di Agnello
These are special. They remind me a lot of the stigghiola from Palermo, but with a completely different texture — that one is much tougher and harder, this is much softer, melts in your mouth, you chew it right away. The strong flavour is there. Incredible.
Cordula Sarda
This is basically the intestine, essentially the stigghiola. Let's see if it beats our stigghiola. Very very particular. Compared to stigghiola, I think it's a different part of the intestine — it's stringy. Very similar to stigghiola, if I had tried it blind I would have said stigghiola. Maybe the texture changes, but the flavour is the same. It's at its best on the grill. I'd say it's a draw between Sicily and Sardinia.
Copertina di Vitello con Salsa Cimicurri
Veal cover with cimicurri sauce inside, oil with bruschetta seasoning powdered. Savoury maritozzo. Chef, we're overdoing it, but I understand — the level is a bit Michelin-starred. I like this thing. I think it goes without saying that I have to eat this. I don't know if it's a bit spicy or not — it's not spicy, very very delicate. The cimicurri sauce refreshes it a lot. The maritozzo is nice and substantial, a bit full. Dipping the maritozzo in the bruschetta oil — that dip was amazing, maybe even better than the cover. Carbs never disappoint.
Shottino di Brodo di Wagyu
This is extra. He said be careful, it's hot. I can tell you, strangely delicate. It's that thing when you have a fever and you have broth — when you have a sore throat it's a lifesaver because the wagyu fat creates a coating better than barley. I'd say quite delicate, healing. The first sip was flat, very delicate. The second sip hit me with a bang of flavour. This is a lot of stuff, guys. This is a vice.
