The story
Nestled in Turin’s Strada Val San Martino, Smoking Wine Bar earns its 4.5-star reputation as a cozy, intimate retreat for a special evening. As creator Franchino Er Criminale puts it, the bar offers “excellent wine selection and great fifth-quarter cuisine”—a hit for those seeking offal-driven plates in a romantic, local-spot setting.
The kitchen leans into traditional Italian fifth-quarter cooking with dishes like Vitello Tonnato, Animella al Porto with mandarancio mostarda and spinach, and braised pork cheek with trio of purées. A standout Croissant con Patè di Fegatini di Coniglio and Passatelli in Brodo round out the menu. With outdoor and counter seating, it’s a warm, unfussy spot for wine-and-offal pairings.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
The Vitello Tonnato earns raves for its delicate, umami-rich balance. Overall, the food at Smoking Wine Bar delivers a warm, sophisticated comfort that lingers.
“This vitello tonnato is almost dry, folded like a handkerchief with the sauce inside — you could even eat it with your hands. It's super goloso, really delicious. I'm saving it for last because there's a slightly spicy finish.”
What creators say
1 creator has covered Smoking Wine Bar. Most active: Franchino Er Criminale
Smoking Wine Bar in Turin is a cozy, intimate spot with excellent wine selection and great fifth-quarter cuisine — a definite hit for a special evening.
Dishes mentioned
Vitello Tonnato
This vitello tonnato is almost dry, folded like a handkerchief with the sauce inside — you could even eat it with your hands. It's super goloso, really delicious. I'm saving it for last because there's a slightly spicy finish.
Croissant con Patè di Fegatini di Coniglio
The croissant is very good, regenerated so it's super crunchy and buttery. The sweetness of the butter pairs perfectly with the slightly spicy sauce and the shredded beef inside. Every bite fills your mouth with all these different textures — the meat, the creaminess, the crunch. It's a memorable bite.
Animella al Porto con Mostarda di Mandarancio e Spinaci al Burro
The animella is cooked almost perfectly — it's buttery and fills your mouth, like the oiliness of a good pizza bianca. The mostarda is just right, not too strong so it doesn't overpower the animella. I'd maybe tighten the sauce a little more, but overall this dish is excellent. A real hit.
Guancia di Maiale Brasata con Tre Purè
The guancia is incredibly tender, no knife needed. The three purées — celery root, carrot, and potato — are all excellent, especially the potato which is divine with the meat. The dish is almost perfect. The fond might be a matter of personal taste, but overall it's a great success.
Passatelli in Brodo
The passatelli are perfect for about 70-80% of people — they might be a bit salty for some. But for me who likes salty food, it's perfect.
