On this page you will find an excerpt of some of the most representative dishes, products, and wines of Bologna, which you can enjoy in one of the restaurants from our selection.
Bologna’s cuisine is rich, enveloping, and deeply rooted in tradition: hand-rolled fresh pasta, flavorful meats, hearty broths, and historic cured meats tell centuries of gastronomic culture. Here, food is not just sustenance, but a source of pride and shared heritage.
Historical Influences
Bologna has historically been nicknamed “La Grassa”, an appellation that reflects the abundance and richness of its table. Since the Middle Ages, the city was renowned for prosperous markets, quality livestock, and artisanal productions. Alongside the tradition of hand-rolled fresh pasta, a gastronomic culture developed based on fine meats, sausages, aged cured meats, and hearty recipes, symbolizing well-being and conviviality.
Territory and Ingredients
The fertile plains of Emilia provide wheat, quality livestock, and excellent products. Flour, fresh eggs, pork and beef, Parmigiano Reggiano, and balsamic vinegar are pillars of a generous and hearty cuisine, perfectly accompanied by local wines.
An Experience Beyond the Plate
Eating in Bologna means sitting in an osteria under the porticoes, enjoying steaming tortellini in broth, tagliatelle with ragù prepared according to tradition, and sharing a charcuterie board with a glass of Emiliano red wine.
It is a convivial, warm, and authentic experience. A cuisine that does not follow trends, but anticipates them. And that remains in the heart.
Food-Wine Table
In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.
The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.
Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.
📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.
📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.
Signature Dishes
Tagliatelle with Bolognese Ragù
The undisputed queen of the Bolognese table, tagliatelle with ragù represent the essence of Bologna, “La Grassa.” Hand-rolled egg pasta, dressed with authentic Bolognese ragù — made from meat, soffritto, and slow cooking — creates a perfect balance of structure and flavor. It is the city’s signature dish, often imitated worldwide but authentic only here.
Tortellini in Broth
Small filled pasta parcels, tortellini in broth are pure tradition, especially during festive meals. Filled with meat and served in a fragrant hot broth, they showcase the skill of the sfogline and the family culture of Emilia. A dish that unites elegance and memory.
Bolognese Lasagna
With characteristic spinach green pasta, Bolognese lasagna alternates layers of ragù, béchamel, and Parmigiano Reggiano. Rich, enveloping, and structured, it represents the quintessential Sunday lunch and one of the most recognized symbols of Emiliano cuisine.
Gramigna with Sausage
Gramigna is a short pasta shape typical of Emilia, often paired with ragù or rich sauces. The version with sausage — sometimes enriched with a touch of cream — is among the most beloved interpretations in Bologna and its surroundings. The result is a creamy, flavorful, and hearty dish, perfect for a convivial meal.
Bolognese Cotoletta
A traditional Bolognese second course, the cotoletta alla Bolognese is a lightly floured veal slice sautéed in butter, topped with prosciutto crudo and a sprinkle of Parmigiano. Rich and flavorful, it represents the elegance of Emiliano cuisine and the attention to enhancing local meat, making it an iconic Bolognese main course.
Bollito Misto alla Bolognese
A historic winter dish, bollito misto combines several cuts of meat served with traditional sauces like green sauce and mustard. It celebrates peasant culture and the art of using every part of the animal with simplicity and taste.
Scaloppine alla Petroniana
Scaloppine alla Petroniana are a rich and flavorful second course, traditionally prepared with floured veal slices sautéed in butter and then seasoned with prosciutto crudo and mushrooms. The Petroniana is named after the devotion to San Petronio, patron saint of Bologna, and represents a perfect balance between the delicacy of the meat and the intensity of the ingredients.
Crescentine or Tigelle
Small round breads, served hot and filled with cured meats, cheeses, and sometimes flavored lard, crescentine (or tigelle) embody Emiliano conviviality. They can be an appetizer, a main dish, or street food: versatile and irresistible.
Friggione Bolognese
A traditional side dish made with white onions and tomatoes, slowly cooked until soft and flavorful. Originally a popular dish, friggione accompanies meats and crescentine, representing authentic Bolognese home cooking.
Pinza Bolognese
A traditional dessert made with a soft dough and filled with sweet fruit mustard, pinza bolognese has its roots in peasant tradition. Simple yet aromatic, it is one of the city’s most representative sweets.
Rice Cake
Also known as “torta degli addobbi,” this dessert is made from rice, milk, almonds, and almond liqueur. Although found throughout Emilia, it belongs to Bolognese tradition and is one of the city’s most iconic sweets.
Traditional Products
Mortadella di Bologna PGI
The city’s iconic cured meat, recognizable for its pink color and white fat cubes, is produced according to PGI regulations. Enjoyed on its own, in a sandwich, or alongside warm crescentine, mortadella tells the story of Bologna’s artisanal tradition to the world.
Parmigiano Reggiano
Known as the “king of cheeses,” Parmigiano Reggiano is a star of the local cuisine. Used in first courses or enjoyed in flakes, it represents the excellence of the Emilia region and completes many of the city’s signature recipes.
Prosciutto di Parma PDO
A symbol of Emilia-Romagna, Prosciutto di Parma PDO is appreciated for its sweetness and delicacy. Thinly sliced and served with warm crescentine or on traditional boards, it represents a regional excellence that enriches the Bolognese gastronomic experience.
Traditional Balsamic Vinegar of Modena PDO
Esteemed Emiliano condiment made from cooked grape must and aged for a long time, Traditional Balsamic Vinegar of Modena PDO is not exclusively from Bologna but is an integral part of regional gastronomic culture. Used sparingly to enhance cured meats, cheeses, or meats, it adds depth and complexity to flavors.
Grana Padano PDO
A long-tradition hard cheese, Grana Padano PDO is often considered a historic alternative to Parmigiano Reggiano in some local dishes. Used grated in first courses or served in flakes, it contributes to the richness and variety of Emiliano culinary tradition.
📌 Parmigiano Reggiano, Prosciutto di Parma PDO, Traditional Balsamic Vinegar of Modena PDO, and Grana Padano PDO are not exclusively from Bologna. However, the production of these products spans a wide area that includes the city and its province. For this reason, while they are regional or provincial specialties, they remain pillars of Bolognese cuisine, used daily in the city’s signature dishes.
Pignoletto is the white wine symbol of the Bolognese hills. It includes Colli Bolognesi Classico Pignoletto DOCG, Colli Bolognesi Pignoletto Frizzante, and Colli Bolognesi DOC. Fresh, aromatic, and versatile, it pairs perfectly with appetizers, light first courses, and fish- or vegetable-based dishes. Drinking a glass of Pignoletto means savoring the local wine tradition and the conviviality typical of Bolognese tables.
Lambrusco
Lambrusco is Emilia’s quintessential red wine and also plays an important role in the Bolognese area. Sparkling and slightly tannic, it pairs with cured meats, pasta with ragù, and meat-based main courses, adding liveliness and freshness to traditional dishes. Its presence reflects Bologna’s link to Emilia’s long-standing wine culture.
Wines of Romagna
Although Sangiovese and Albana are typical Romagna wines, their cultivation area also includes Bologna and its province. Sangiovese produces structured red wines, perfect with meat main courses and ragù, while Albana, a white or sweet wine, pairs with traditional desserts and cheeses. These wines demonstrate the continuity of regional wine culture and their role in Bolognese signature dishes.
Bolognese Craft Beer
In recent years, Bologna has seen a flourishing craft beer scene. Locally produced with selected ingredients, Bolognese beers pair with street food, cured meats, and rustic dishes, offering a modern and creative alternative that complements traditional wines in the city’s gastronomy.
FAQ
What is this page?
An overview of the most representative dishes, products, and drinks of Bologna, selected to help you discover the city’s authentic flavors.
How does it work?
Scroll through the entries in the Table and the various sections; each section provides concise information and links for further reading 🔗.
On this page you will find a showcase of some of the most representative dishes, products, and wines of Naples, which you can enjoy in one of the restaurants from our selection.
Naples’ cuisine is instinctive, popular, and deeply rooted in identity: bold flavors, simple ingredients, and centuries-old traditions reflect the city’s authentic soul. Tomato, mozzarella, pasta, fish, and street food define Neapolitan food culture, turning every bite into a collective ritual.
Historical Influences
The culinary roots of Naples reach back to the Greek and Roman eras, enriched during Spanish and Bourbon rule, and consolidated in popular tradition. Its cuisine is born from the streets and homes of the people, where few ingredients become iconic dishes known worldwide.
Territory and Raw Materials
The Gulf’s sea, Mount Vesuvius, and the Campanian countryside shape Neapolitan cuisine: flavorful tomatoes, buffalo mozzarella, friarielli, bluefish, extra virgin olive oil, and durum wheat are the protagonists. The territory provides intensity and freshness, making every dish instantly recognizable.
An Experience Beyond the Plate
Eating in Naples is not just about choosing what to order. It’s folding a freshly baked pizza, savoring a fried cuoppo while walking through the alleys, plunging your fork into a plate of aromatic tomato pasta.
It’s a lively, noisy, shared experience. It’s tradition, passion, and pride. And that is exactly what makes it unforgettable.
Food-Wine Table
In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.
The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.
Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.
📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.
📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.
Signature Dishes
Neapolitan Pizza (Margherita and Marinara)
An absolute symbol of Naples, Neapolitan pizza is a cultural heritage and civic pride. Soft dough, high and airy crust, San Marzano tomatoes, mozzarella, and basil create a perfect balance of simplicity and technique. Eating it fresh from the oven, folded like a booklet, is a ritual that tells the story of the city’s popular and authentic soul.
📌 “The art of the Neapolitan pizzaiolo” was officially declared by UNESCO as Intangible Cultural Heritage of Humanity on December 7, 2017.
Cuoppo Napoletano
The cuoppo is the heart of Neapolitan street food: a paper cone filled with mixed fried foods like potato crocchè, zeppoline, zucchini flowers, and small arancini. Crunchy outside and soft inside, it represents the most genuine street cuisine, best enjoyed while strolling through alleys and squares.
Fried Pizza
Fried pizza was born as a humble alternative to traditional pizza: filled with ricotta, pork cracklings, or cured meats, it is folded and immersed in hot oil. Golden and fragrant, it is one of the most authentic symbols of popular Naples and showcases the city’s culinary creativity.
Genovese Pasta
Despite its name, Genovese pasta is deeply Neapolitan. It is a white sauce of onions and meat, slowly cooked for hours until creamy and enveloping. Served with ziti or rigatoni, it is one of the most beloved first courses of the local tradition.
Pasta and Potatoes with Provola
An iconic dish of home cooking, pasta and potatoes with provola is creamy, hearty, and full of flavor. The melting provola adds character to a simple recipe that perfectly represents Neapolitan popular tradition.
Neapolitan Ragù
Neapolitan ragù is much more than a sauce: it’s a Sunday ritual. Meat slowly cooked for hours in tomato until tender, served with pasta and then as a main course. Intense and aromatic, it symbolizes family and conviviality.
Neapolitan Meatballs in Sauce
Meatballs in sauce are a classic on Neapolitan tables. Soft, flavorful, and bathed in a rich sauce, they represent the quintessential main course in traditional trattorias and home kitchens.
Eggplant Parmigiana
In the Neapolitan version, eggplant parmigiana features fried eggplants, tomato sauce, mozzarella, and basil, often enriched with boiled eggs in the most traditional recipes. It is a rich and enveloping main course, found in every historic trattoria in the city.
Sfogliatella (Riccia and Frolla)
Sfogliatella is one of Naples’ most iconic pastries. The riccia version, crispy and layered, and the frolla version, softer, enclose a fragrant filling of ricotta and candied fruit. It is the city’s signature breakfast, often accompanied by an espresso.
Rum Babà
Soft and fully soaked in rum, babà is the dessert that closes every Neapolitan meal. Born from French influence but proudly adopted by the city, it has become one of the most recognizable symbols of Neapolitan pastry.
Traditional Products
Buffalo Dairy Products of Campania
Mozzarella di Bufala Campana DOP and Ricotta di Bufala Campana DOP are iconic ingredients of Neapolitan cuisine. The stretchy mozzarella is essential for pizza and parmigiana, while ricotta is featured in sweets like sfogliatella and traditional savory preparations, always bringing the quality and distinctive flavor of Campania.
Territorial Signature Tomatoes
Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP and Pomodorino del Piennolo del Vesuvio DOP form the basis of Neapolitan cuisine. The San Marzano, sweet and fleshy, is perfect for ragù and pizza, while the Piennolo, concentrated and aromatic, enriches sauces and traditional dishes with the authentic taste of Campania.
Gragnano IGP Pasta
Gragnano IGP Pasta is the signature pasta for ziti and rigatoni served with ragù and genovese. Bronze-extruded and slow-dried, it holds the sauce perfectly and represents one of Campania’s most renowned gastronomic excellences worldwide.
Smoked Provola of Campania
Smoked Provola of Campania is a cheese that adds character to numerous Neapolitan dishes. Used in pasta e patate with provola and in baked recipes, it provides a smoky aroma that enhances every traditional preparation.
Neapolitan Friarielli
Neapolitan Friarielli are a vegetable emblematic of the city’s cuisine. Loved with fried pizza and main courses, they bring intense flavor and balanced bitterness, representing peasant tradition and authentic Neapolitan gastronomy.
The winemaking tradition of Naples is linked to the hills of Vesuvius and the Phlegraean Fields. Among the most representative wines are:
Vesuvio DOC
Wines produced on the slopes of Vesuvius, both red, white and rosé, expressing the mineral and sunny character of the territory. Ideal to accompany ragù, Pasta alla Genovese, meat mains, and typical Neapolitan fish dishes.
Campi Flegrei DOC
Wines from the Phlegraean side of the Gulf of Naples, red, white and rosé, historically present on Neapolitan tables. Perfectly paired with fried foods, starters, and traditional city dishes.
Lacryma Christi del Vesuvio
The famous Lacryma Christi, available in red, white, and rosé versions, represents the signature wine of Naples and Vesuvius. The full-bodied red pairs with ragù and meat mains, the fresh and mineral white enhances fish dishes, while the light and fragrant rosé is perfect with pizza, fried foods, and starters.
Typical Beverages
Among the most characteristic beverages of the city are:
Neapolitan Coffee
A symbol of the city, Neapolitan coffee is intense, creamy, and an integral part of daily life. Traditionally served in historic cafés or at home, it often accompanies typical sweets such as sfogliatelle and babà.
Neapolitan Craft Beer
Locally produced, Neapolitan craft beer pairs perfectly with pizza, cuoppo, and street food. It offers unique aromas and represents the growth of the urban beer culture.
FAQ
What is this page?
An overview of the most representative dishes, products, and drinks of Naples, selected to help you discover the city’s authentic flavors.
How does it work?
Scroll through the entries in the Table and the various sections; each section provides concise information and links for further reading 🔗.
On this page you will find an overview of some of the most representative dishes, products and wines of Florence, which you can enjoy in one of the restaurants from our selection.
Florence’s cuisine is simple yet intense: hearty dishes, authentic ingredients and essential cooking techniques tell the story of the city. Bread, olive oil, quality meat and wine define Florentine gastronomic identity and make every restaurant a unique experience.
Historical Influences
The culinary roots of Florence date back to the Middle Ages, enriched during the Renaissance with new techniques and ingredients, yet always closely tied to rural traditions. Many dishes were born from simplicity and became symbols of the city.
Territory and Raw Ingredients
Hills, countryside and pastures shape Florentine cuisine: beef, legumes, cabbage, olive oil and Tuscan bread are the true protagonists. The wines from the surrounding hills complete the dishes, making the local gastronomy immediately recognizable.
An Experience Beyond the Plate
Eating in Florence is not just about choosing what to order. It means sitting in a historic trattoria, sharing a three-fingers-thick steak, dipping bread into ribollita sauce, and drinking a bold glass of red wine.
It is a convivial, intense, uncompromising experience. That is precisely why it leaves a lasting impression.
Food-Wine Table
In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.
The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.
Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.
📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.
📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.
Signature Dishes
Florentine Steak (Bistecca alla Fiorentina)
The absolute symbol of Florence, the Florentine steak is a thick-cut T-bone from Chianina beef sirloin, grilled rare over hot embers. Enjoying it in a historic trattoria is a ritual that combines technique, flavor and tradition, turning every meal into an authentic experience of the city.
Lampredotto
Lampredotto is the true Florentine street food: the fourth stomach of the cow, boiled and served in a sandwich with green or spicy sauce. It is a popular dish that tells the story of the city, where simplicity and intense flavor meet in every bite.
Florentine-Style Tripe
Stewed with tomato, celery and carrot, Florentine-style tripe is a classic of historic trattorias. More refined than lampredotto, it retains the rustic flavor of peasant tradition and represents traditional Florentine cuisine.
Ribollita
A soup made with black cabbage, Tuscan bread and cannellini beans, ribollita is the quintessence of humble cuisine transformed into excellence. Every spoonful tells the story of rural life and the deep connection with Florentine land.
Pappa al Pomodoro
An essential dish of Florentine tradition, pappa al pomodoro combines unsalted Tuscan bread, tomatoes, garlic and basil. Minimalist yet intense, it is a symbol of the flavorful simplicity that defines the city’s cuisine.
Fagioli all’uccelletto
Cannellini beans with sage and tomato, often served alongside steak. This dish represents the perfect combination of humble ingredients and authentic flavor, found in all traditional Florentine trattorias.
Crespelle alla fiorentina
Crêpes filled with ricotta and spinach, baked with béchamel sauce. Elegant yet rustic at the same time, this dish shows how Florentine cuisine transforms simple ingredients into refined flavors.
Baccalà alla fiorentina
Salt cod stewed with tomato and potatoes, widely rooted in the city’s tradition. A flavorful and historic dish that brings to the table the intense taste of preserved fish and the memory of old recipes.
Minestra di pane
A rustic soup made with bread and black cabbage, simpler than ribollita yet equally historic. A dish that speaks of tradition, resourcefulness and conviviality at Florentine tables.
Pan di ramerino
A traditional sweet bread with raisins and rosemary, typical of Florentine bakeries. Historic and aromatic, it accompanies festivities and special occasions, bringing the sweetness of local tradition to the table.
Traditional Products
Pane Toscano DOP
Unsalted bread is the symbol of Florentine cuisine. An essential base for ribollita, pappa al pomodoro and crostini, it represents the simplicity and authenticity of local tradition.
Pecorino Toscano DOP
Fresh or aged sheep’s milk cheese, found in all the city’s trattorias. Its bold flavor and local production make it a defining product of Florentine gastronomy.
Tuscan Extra Virgin Olive Oil PGI
A fundamental element of Florentine cuisine, extra virgin olive oil accompanies bruschetta, soups, vegetables and grilled meat. The quality of Tuscan olives enhances every dish, making it instantly recognizable.
Chianina Beef
The traditional base of bistecca alla fiorentina, Chianina is a cattle breed typical of Tuscany. Lean, flavorful and tender meat, it is a symbol of quality and authenticity on the city’s tables.
Chianti is the symbolic red wine of the Florentine territory and its surrounding hills. Structured and bold in character, it comes from centuries-old vineyards that produce elegant tannins and complex aromas of red fruit and spices. It is the perfect pairing for bistecca alla fiorentina, but it also complements soups, legumes and rustic traditional dishes. Drinking a glass of Chianti means savoring the winemaking history of Tuscany and the convivial spirit typical of the Florentine table.
Vin Santo del Chianti
Vin Santo is the meditation wine of Florentine tradition, sweet and aromatic, historically served with cantucci biscuits. Obtained from dried grapes, it offers notes of almond, honey and dried fruit. Its presence accompanies the city’s sweet breaks, between historic cafés and trattorias, telling the story of Florence’s gastronomic culture and the refined taste of festivities and special occasions.
Alchermes di Firenze
A historic red liqueur, used in zuccotto and various traditional desserts. It represents the legacy of the city’s traditional flavors, intense and recognizable, capable of adding an aromatic and colorful touch to every Florentine pastry preparation.
FAQ
What is this page?
An overview of the most representative dishes, products, and drinks of Florence, selected to help you discover the city’s authentic flavors.
How does it work?
Scroll through the entries in the Table and the various sections; each section provides concise information and links for further reading 🔗.
Among calli, bridges and canals that tell centuries of history, the Serenissima offers a unique gastronomic journey, featuring seafood flavors, traditional recipes and historic venues capable of captivating every visitor.
In Venice, cuisine is a journey through tradition, history and unique flavors, with a strong connection to both the sea and the local culture.
In this guide you will find a selection of particularly representative venues (see Restaurant Table), accompanied by an overview of their most appreciated specialties and the signature dishes of Venetian cuisine.
The undisputed protagonists are the flavors of the sea and tradition: from the famous creamed cod with polenta to bigoi in salsa, up to Venetian-style cuttlefish with polenta. Among the must-visit venues are the centuries-old Antica Trattoria Poste Vecie, the historic Cà D’Oro alla Vedova and the legendary Harry’s Bar, each capable of offering dishes that express identity, the freshest ingredients and a unique atmosphere, blending elegance, warmth and Venetian charm.
Important notes:
In the following sections you will find some key references to help you better orient your choice among restaurants and their specialties, in particular:
📌 The number next to each restaurant and dish indicates how many gastronomic guides recognize its quality.
📌 The stars shown next to each dish are an internal Tourplan classification, developed based on reviews from major guides: ★★★ dish worth the trip, ★★ must-try dish, ★ dish to try.
📌 The indicative price is an indicative value calculated on a standard meal consisting of a starter + a first course, drinks excluded. See Legend 🔗
Restaurants Table
In the table below you will find a carefully curated list of selected restaurants, created by cross-referencing data from 10 of the most authoritative Italian and international food and wine guides. The selection is not based on proprietary scores or rankings, but on the number of guides that recognize the quality of each restaurant, offering a clear, transparent, and comparable criterion to help guide your choice.
🔎 The guides considered in this selection are: Michelin Guide, Gambero Rosso, l’Espresso Guide, Italian Academy of Cuisine, Slow Food Guide, Bibenda, Il Golosario, Identità Golose, Touring Club Italiano, and TripAdvisor.
Scroll the table down and to the right to view all column data and quickly access the maps Google Maps ➡️
To see the explanation of each data column, click on the column header itself (e.g. Org, Index, etc.) at the top of the table.
Type: Traditional Venetian trattoria / seafood cuisine Area: Historic center of Venice Indicative price:see Table Accessibility: Car / vaporetto / on foot from the center
Antica Trattoria Poste Vecie (1) is a historic Venetian landmark open for centuries, and for this reason it has become an icon of tradition, well known to locals and tourists alike.
The trattoria offers an authentic Venetian experience with a welcoming outdoor veranda and an interior featuring a period fireplace that provides warmth and atmosphere. The location is perfect for an intimate dinner, immersed in Venetian authenticity.
The cuisine is mainly seafood-based, with traditional Venetian dishes. Meat options are also available, but fish remains the star, with recipes ranging from classic grilled dishes to more refined and typical local specialties.
Starters
Doge’s appetizer
Sautéed clams and mussels
Schie with polenta
Gratin scallops
Fish carpaccio
First courses
Gnocchetti with lobster
Green tagliatelle with scallops
Tagliatelle with fasolari clams and pistachios
Black tagliolini with crab
Spaghetti with lobster and cherry tomatoes
Squid ink risotto
Main courses
Grilled eel
Sea bream Poste Vecie style
Baked turbot
Venetian-style cuttlefish with polenta
Mixed grilled fish
Desserts
Classic tiramisu
Millefeuille with pastry cream
Summary: Rustic and authentic Venetian trattoria with outdoor veranda and indoor fireplace, seafood and meat cuisine with traditional dishes and a romantic atmosphere ideal for experiencing Venice.
🍽️ Cà D’Oro alla Vedova
Type: Venetian trattoria / meat and seafood cuisine Area: Historic center of Venice Approximate price:see Table Accessibility: Car / vaporetto / on foot from the center
Cà D’Oro alla Vedova (4) is a historic Venetian trattoria, among the most appreciated on TripAdvisor and listed among the Historic Places of Italy. The setting is rustic and classic, with a warm and engaging atmosphere: among the characteristic details are the polenta cauldrons hanging from the ceiling, making the environment unique and evocative.
The cuisine offers both meat and seafood dishes, with no prevalence, and a strong focus on quality and the use of Slow Food presidia. Among the main dishes not to be missed are spaghetti alla busara, bavette with cuttlefish ink, bigoi in salsa and spaghetti with clams. The wine cellar features local and Italian labels, ideal to accompany every course.
Starters
Typical Venetian cicheti
Creamed cod with polenta (2, ★)
Sarde in saor
Grilled baby cuttlefish (3, ★)
Octopus salad with green celery and potatoes (2, ★)
First courses
Spaghetti alla busara (4, ★★★)
Bavette with cuttlefish ink (4, ★★★)
Bigoi in salsa (4, ★★★)
Spaghetti with clams (4, ★★★)
Venetian-style fish soup with croutons
Main courses
Mixed fried seafood (2, ★)
Stewed baby octopus with soft polenta (3, ★★)
Tiny lagoon shrimp with soft polenta (1, ★)
Cuttlefish in its ink with polenta (1, ★)
Desserts
Zaleti biscuits and sweet wine (3, ★★)
Chocolate salami
Tiramisù (1, ★)
Summary: Historic Venetian trattoria, rustic and warm atmosphere, meat and seafood cuisine with top Venetian dishes, local and Italian wine cellar, ideal for an authentic and engaging experience.
🍽️ Osteria alle Testiere
Type: Seafood osteria / Venetian cuisine Area: Historic center of Venice Approximate price:see Table Accessibility: Car / vaporetto / on foot from the center
Osteria alle Testiere (6) is a historic venue highly reviewed by gastronomic guides, typical and intimate, with an authentic Venetian osteria atmosphere. The setting is classic and simple, perfect for enjoying its specialties in an informal yet refined context.
The cuisine is exclusively seafood-based and changes daily according to the catch available at the Rialto market, ensuring ultra-fresh and local ingredients. Among the must-try dishes are creamed cod with polenta, pumpkin, ricotta and king prawn ravioli and grilled lagoon baby cuttlefish. The wine cellar offers local and Italian labels, with a selection of spirits to complete the gastronomic experience.
Starters
Fried soft-shell crabs marinated in carpione
Clams with ginger
Mixed Adriatic seafood starter (3, ★★)
Creamed cod with Biancoperla corn polenta (5, ★★)
Mussels in “cassopipa” style (2, ★★)
Raw fish of the day
First courses
Pumpkin, ricotta and king prawn ravioli (4, ★★)
Spaghetti with bevarasse (clams) (3, ★★)
Tagliolini with scampi, prawns and mushrooms
Gnocchetti with squid
Main courses
Grilled lagoon baby cuttlefish (5, ★★)
Turbot fillet with citrus, spices and aromatic herbs
Mixed grilled fish and shellfish (2, ★)
Sliced tuna steak with potatoes and cherry tomatoes
Desserts
Bronte pistachio flour cake
Crema rosada (4, ★★)
Summary: Typical Venetian osteria, classic and intimate setting, exclusively seafood cuisine with extremely fresh dishes linked to the catch of the day, local and Italian wine cellar, ideal for an authentic and refined experience in the historic center.
🍽️ Trattoria alla Madonna
Type: Venetian trattoria / seafood cuisine Area: Historic center of Venice Approximate price:see Table Accessibility: Car / vaporetto / on foot from the center
Trattoria alla Madonna (5) is a typical Venetian trattoria, among the most reviewed on TripAdvisor, with a rustic and welcoming atmosphere. The location includes a few outdoor tables, a warm and convivial setting, and a fish counter that guarantees top-quality ingredients.
The cuisine is mainly seafood-based, with a few meat options, and stands out for its use of ultra-fresh, local ingredients. Among the restaurant’s must-try dishes are spider crab with oil and lemon, seafood risotto, vermicelli with cuttlefish ink and Venetian-style cuttlefish with polenta. The wine cellar offers local and Italian labels, ideal to accompany every course.
Summary: Typical Venetian trattoria, rustic setting with a few outdoor tables, top-level fish counter, mainly seafood cuisine, local and Italian wine cellar, ideal for an authentic and convivial experience.
Type: Seafood trattoria / Venetian cuisine Area: Historic center of Venice Indicative price:see Table Accessibility: Car / vaporetto / on foot from the center
Antiche Carampane (2) is a historic Venetian trattoria, rustic and welcoming, with a few outdoor tables and a warm, characteristic interior. The atmosphere is simple yet well-kept, ideal for those seeking an authentic and intimate experience in the heart of Venice.
The cuisine is exclusively seafood-based, featuring traditional Venetian dishes prepared with great attention to the quality of the catch and seasonality. The trattoria also boasts an internationally oriented wine cellar, with local, Italian, and foreign labels, perfect for pairing each dish with the right match.
Starters
Classic Venetian mixed seafood starter (1, ★)
Tiny lagoon shrimp with soft “Bianco Perla” polenta
Sautéed local clams and mussels with tomato
Raw fish carpaccio according to availability
First Courses
Thin spaghetti with spider crab
Spaghetti in “Cassopipa” with lightly spiced seafood (2, ★)
Tagliolini with cuttlefish ragù and parmesan sauce
Main Courses
Carampane mixed fried seafood (2, ★)
John Dory fillet with Treviso red radicchio, black cabbage cream, puntarelle, and crispy bread (1, ★)
Local cuttlefish in its ink with Bianco Perla polenta
Grilled catch of the day with aromatic mixed salad (1, ★)
Side Dishes
Artichoke bottoms
Summary: Historic Venetian trattoria, rustic and welcoming, exclusively seafood cuisine with traditional dishes, international wine cellar, and outdoor tables for an authentic and intimate experience in the historic center.
🍽️ Harry’s Bar
Type: Historic restaurant / international and Italian cuisine Area: San Marco, Venice Indicative price:see Table Accessibility: On foot from the center / vaporetto
Harry’s Bar (4) is a legendary venue in Venice, opened on May 13, 1931 by Giuseppe Cipriani and recognized as a historical and cultural landmark not only for the city but for the entire international gastronomic scene. Over the years it has been frequented by artists, writers, aristocrats, and international celebrities, including Ernest Hemingway, and in 2001 it was declared a “national monument” by the Italian Ministry of Cultural Heritage.
The atmosphere is extremely elegant and classic, with wooden furnishings and an ambiance reminiscent of historic European cafés. Located near Piazza San Marco, just a few steps from the main canals, the venue is famous above all for its prestigious location, worldwide reputation, and strictly traditional Venetian cuisine.
Meat Starters
Carpaccio
Seafood Starters
Creamed cod with polenta
Roasted baby cuttlefish
Octopus salad with green celery and potatoes
Meat First Courses
Green tagliolini gratinated with veal ragù
Pumpkin ravioli
Cipriani-style risotto
Seafood First Courses
Tagliolini with cuttlefish
Risotto with scampi and artichoke bottoms
Spaghetti with clams
Meat Main Courses
Parmesan-style tripe with pilaf rice
Curry chicken with pilaf rice
Veal kidney with saffron risotto
Seafood Main Courses
Curry scampi with pilaf rice
Chilean sea bass with capers
Sole meunière
John Dory Carlina-style
Desserts
Chocolate cake
Selection of homemade sorbets and ice creams
Summary: Historic Venetian venue, elegant and classic atmosphere with strong cultural identity, cuisine ranging from meat to seafood dishes.
Type: Seafood restaurant / Venetian cuisine Area: Piazza San Marco, Venice Indicative price:see Table Accessibility: Car / vaporetto / on foot from the center Michelin stars: ⭐
Ristorante Quadri (5) is a Michelin-starred excellence located in a historic building in Venice, overlooking the picturesque Piazza San Marco. The atmosphere is elegant and refined, with well-spaced tables ensuring privacy and comfort, and the option to dine outdoors with a view of the square for an unforgettable experience. The location is breathtaking, perfect for those seeking a unique blend of history and gastronomy.
The menu offers a contemporary interpretation of Venetian seafood, with creative and meticulously prepared dishes, accompanied by a top-level wine cellar including local, Italian, and international labels. Two signature dishes stand out: Spaghettoni with cuttlefish ink and oysters and Tuna belly with borage cream and Camone tomato panzanella, symbols of the restaurant’s refined cuisine. Prestigious wine cellar with both national and international labels.
Starters
Rolled Daurenki Tsar Imperial caviar tartare with scampi, lobster, and sea truffle cream
Cold egg with Asetra Cru caviar, eel cream, and beetroot
Lagoon cappuccino (3, ★)
First Courses
Paccheri with tuna belly sauce and stewed cuttlefish
Burrata ravioli with broccoli, seafood, and white truffle (3, ★)
Risotto with goby, spider crab, and artichoke sorbet with fried soft-shell crabs
Spaghettoni with cuttlefish ink and oysters (4, ★★)
Main Courses
Turbot, canestrelli, and fried soft-shell crabs with spicy sweet-and-sour sauce sorbet
Crispy red mullet with smashed potatoes, tomato reduction, and Taggiasca olives
Tuna belly with borage cream and Camone tomato panzanella (5, ★★)
Desserts
Saffron and licorice fried cream with spumone ice cream (2, ★)
Hazelnut grand ice cream (1, ★)
Summary: Michelin-starred seafood restaurant in a historic Venetian building with well-spaced tables and views of Piazza San Marco. Creative menu with iconic dishes. Prestigious wine cellar.
🍽️ Il Ridotto
Type: Gourmet restaurant / contemporary Venetian cuisine Area: Small square near the center, Venice Indicative price:see Table Accessibility: Car / vaporetto / on foot from the center Michelin stars: ⭐
Il Ridotto (7) is a Michelin-starred restaurant known for its gourmet cuisine in Venice. The location is modern, intimate, and elegant, with well-spaced tables and the possibility to dine outdoors in the small square. The refined and cozy atmosphere makes every culinary experience unique and memorable.
The cuisine offers a seasonal, creative, and refined menu, based on both fish and meat. Signature dishes include Black spaghetti with sea urchins, candied pepper, and friggitelli and Turbot with juniper, mandarin, and green beans, true musts of Il Ridotto’s gourmet cuisine. Highly curated wine cellar with over a thousand local, Italian, and international labels.
Starters
Smoked herring, bitter herbs
Large prawns, leeks, smoked herring and bitter herbs crème brûlée (4, ★★)
Scallops, carrots with smoked black tea (2, ★)
First Courses
Black spaghetti, sea urchins, candied pepper, and friggitelli (6, ★★)
Spaghetti with spring onion and clams
Tubetti in goby reduction with lagoon herbs (4, ★)
Main Courses
Turbot with juniper, mandarin, and green beans (6, ★★)
Cuttlefish, veal tripe, and black purée (3, ★)
Sea bass with cabbage and garlic sauce
Desserts
Matcha tea biscuit, bergamot, chocolate, and sake granita (3, ★★)
Cold ricotta cream with pistachio, orange, and chocolate
Summary: Michelin-starred restaurant with gourmet cuisine, seasonal menu based on fish and meat, top-level wine cellar, modern, intimate, and elegant location.
🍷 Bacari Veneziani
Bacari are a typically Venetian tradition, informal places where you can enjoy cicchetti, small tastes of local cuisine, accompanied by a good glass of wine or an ombra.
Historically, bacari originated as taverns for the city’s workers and merchants, simple and convivial spaces to stop for a quick meal or an aperitif, but also to meet and exchange conversation.
Today, bacari retain their authentic charm: cozy environments, often with wooden counters and shelves full of bottles, where tradition meets the everyday life of Venetians. They are ideal for tasting typical specialties such as sarde in saor, meat or fish meatballs, and other delicacies of Venetian cuisine in small portions, perfect to accompany with a glass of local wine.
FAQ
What is this page?
A selection of the most interesting restaurants in Venice, with practical information on cuisine, price, and accessibility.
How does it work?
Check the details of each restaurant, choosing based on type of cuisine, budget, and area. All restaurants are presented in a table with essential information.
Type
Each restaurant is classified by cuisine and specialties.
Indicative price
For explanations on the average price for starter + first course see Legend 🔗.
Accessibility
For each restaurant, you will find all Google Maps references to reach them easily on foot or, in some cases, by car or tram.
Perugia combines history and flavors: among alleys and squares, the city offers a rich and authentic gastronomy, from truffles and local cheeses to traditional meat dishes, showcasing the excellence of Umbrian cuisine.
In Perugia, cuisine combines Umbrian tradition and contemporary creativity, with particular attention to local ingredients and Slow Food presidia. From historic trattorias in the city center to modern restaurants with panoramic views, the gastronomic offer is varied and able to satisfy both those seeking traditional dishes and those looking for innovative proposals.
In this guide you will find a selection of particularly representative venues (see Table of Restaurants), accompanied by an overview of their most appreciated specialties.
The true stars are the flavors of meat and typical Umbrian preparations: from the selection of cured meats and cheeses to tagliatelle with truffle, as well as main courses based on wild boar, rabbit, and pigeon and succulent steaks. Among the most renowned restaurants are Osteria a Priori, Gradale / Castello di Monterone, and Civico 25, each with its own personality and unique culinary proposals, perfectly representing Perugia’s gastronomic tradition and local excellence.
Important notes:
In the following sections you will find some key references to help you better orient your choice among restaurants and their specialties, in particular:
📌 The number next to each restaurant and dish indicates how many gastronomic guides recognize its quality.
📌 The stars shown next to each dish are an internal Tourplan classification, developed based on reviews from major guides: ★★★ dish worth the trip, ★★ must-try dish, ★ dish to try.
📌 The indicative price is an indicative value calculated on a standard meal consisting of a starter + a first course, drinks excluded. See Legend 🔗
Restaurants Table
In the table below you will find a carefully curated list of selected restaurants, created by cross-referencing data from 10 of the most authoritative Italian and international food and wine guides. The selection is not based on proprietary scores or rankings, but on the number of guides that recognize the quality of each restaurant, offering a clear, transparent, and comparable criterion to help guide your choice.
🔎 The guides considered in this selection are: Michelin Guide, Gambero Rosso, l’Espresso Guide, Italian Academy of Cuisine, Slow Food Guide, Bibenda, Il Golosario, Identità Golose, Touring Club Italiano, and TripAdvisor.
Scroll the table down and to the right to view all column data and quickly access the maps Google Maps ➡️
To see the explanation of each data column, click on the column header itself (e.g. Org, Index, etc.) at the top of the table.
Type: Traditional Umbrian restaurant / truffle specialties Area: Historic centre of Perugia Price range:see Table Accessibility: Walking distance from centre / bus / nearby parking
La Taverna (5) is one of the most appreciated restaurants in Perugia, considered a true must on TripAdvisor reviews and a reference point for discovering authentic Umbrian cuisine. The atmosphere is rustic, warm and elegant, with a pleasant outdoor seating area in medieval Perugia.
The menu is mainly meat-based, with a strong focus on truffle dishes, a true local excellence. Extensive wine cellar with local and international labels.
Signature dishes include black truffle ravioli, the famous dessert trolley, guinea fowl terrine, red candy pasta and beef fillet medallions with black truffle.
Starters
Dried Perugian sausages
Guinea fowl terrine with pistachios and black truffle (4, ★★)
Warm Camembert in hazelnut crust
Scrambled eggs with black truffle
Polenta crostini with Umbrian ragout (2, ★)
Filled torta al testo
First Courses
Broad bean and artichoke soup (3, ★★)
Lentil soup with bruschetta
Red candy pasta with gorgonzola (4, ★★)
Pappardelle with Umbrian ragù (1, ★)
Black truffle ravioli with parmesan (5, ★★★)
Truffle risotto (1, ★)
Main Courses
Rack of lamb with herbs
Beef fillet medallions with black truffle (4, ★★)
Veal fillet with Sagrantino Passito (3, ★★)
Roasted pork shank with potatoes (1, ★)
T-bone steak
Side Dishes
Roasted potatoes
Desserts
Dessert trolley (5, ★★★)
Summary: Traditional Umbrian restaurant in the historic centre of Perugia, rustic-elegant atmosphere, truffle specialties and excellent dessert trolley.
🍽️ Antica Trattoria San Lorenzo
Type: Gourmet restaurant (meat & seafood) / traditional and innovative cuisine Area: Historic centre of Perugia Price range:see Table Accessibility: Walking distance from centre / bus / nearby parking
Antica Trattoria San Lorenzo (2) is an elegant and refined gourmet restaurant in the heart of Perugia, offering a warm and welcoming atmosphere. The venue blends historic charm with modern style, featuring carefully designed indoor dining rooms. The meat and seafood menu is based on high-quality ingredients. The wine cellar is extensive, with local, Italian and international labels, perfectly paired with both meat and fish dishes.
Seafood Starters
Roasted octopus, chickpea nougat and potatoes, Molokai salt, coconut and lime
Seared scallop tartare with salt cod foie gras, fruit garden garnish, spider crab bisque with tamarind and lemongrass
Baby squid with salt cod tripe, Jerusalem artichoke cream, crispy free-range egg in bottarga crust
Meat Starters
Tropea red onion muffin, gorgonzola ice cream, Piennolo tomato jam
Porcini mushroom wafer, ginger apple crumble, caramelised foie gras escalope with goose terrine in Armagnac
Seafood First Courses
Caramelised pacchero pasta, smoked aubergine cream with mussels, Vicenza-style salt cod, king prawn tartare
Ravioli stuffed with scorpionfish, lobster marrow polenta and grilled crab
Tagliolini carbonara reinterpretation with black truffle water, Castelmagno foam, lemon nasturtium
Open lasagna cacio e pepe “Norcina” style, Robiola di Roccaverano, alpine butter and black truffle
Seafood Main Courses
Salt cod in three textures, fermented black garlic bagna cauda
Meagre fish with Taggiasca olive sauce, ginger reduction, yuzu and artichoke bitter jelly
Bluefin tuna “mare nostrum”, Venere black rice, chinotto sauce, citrus fruits and clams
Meat Main Courses
Stuffed venison fillet with chard and Tyrolean speck, Vin Santo must
Rossini-style beef fillet, sautéed chicory shoots with garlic and cocoa beans
Desserts
Ricotta charlotte with passion fruit, blueberry leaves and strawberry gin & tonic
Summary: Elegant restaurant in the historic centre of Perugia, gourmet cuisine with both meat and seafood menus, extensive wine cellar with Italian and international labels. Refined atmosphere and welcoming indoor rooms, perfect for special lunches and dinners.
🍽️ Al Mangiar Bene
Type: Umbrian restaurant / traditional cuisine and truffle Area: Historic center of Perugia Indicative price:see Table Accessibility: Car / bus / on foot from the center
Al Mangiar Bene (2) is a must for those who want to taste authentic Umbrian cuisine. The menu is mainly meat-based with special attention to truffles and Slow Food presidia. Wine cellar with local, organic, and biodynamic wines. The location is rustic and medieval, with historic vaults and a warm, welcoming atmosphere.
Meat appetizers
Mixed cold cuts and cheeses from local producers
Mixed appetizer with grilled vegetables, aged cheese, dried sausages, walnuts, and torta al testo (1, ★)
Mixed bruschetta
Scamorza in a pot with truffle shavings or ham (2, ★★)
First courses
Tagliatelle with truffle (2, ★★)
Gnocchi with goose sauce (1, ★)
Umbricelli with wild boar sauce (1, ★)
Rigatoni cacio e pepe
Main courses
Steak with truffle
Mixed grilled pork
Tripe in sauce (1, ★)
Beans and pork rind
Desserts
Chocolate or caramel panna cotta
Summary: Umbrian restaurant, medieval location, mainly meat menu, wine cellar with local and organic wines.
🍽️ Osteria a Priori
Type: Umbrian tavern / traditional meat and truffle cuisine Area: Historic center of Perugia Indicative price:see Table Accessibility: Car / bus / on foot from the center
Osteria a Priori (3) is a historic establishment in Perugia, known for its meat menu with local ingredients and exceptional truffles. The location is rustic and cozy, with vaulted ceilings and a warm atmosphere. Signature dishes include braised meat-filled ravioli and tagliatelle with white Chianina ragù. The cellar offers excellent local wines as well as a fine selection of craft beers and oils.
Meat appetizers
Selection of pork cured meats from semi-free-range farming with torta al testo (3, ★★)
Cheese selection from Monte Cucco Park (3, ★★)
Stracciata with seasonal black truffle (1, ★)
Fresh goat cheese from biodynamic farm with baked vegetables
Chicken and veal liver pâté with fig jam (1, ★)
Meat first courses
Monteleone di Spoleto lentil soup with EVO oil (2, ★)
Braised meat-filled ravioli with Cannara onion (3, ★★★)
Tagliatelle with white Chianina ragù (3, ★★★)
Potato gnocchi with Sagrantino
Meat main courses
Roast lamb shoulder with potatoes (2, ★★)
Rabbit stew with Taggiasca olives and potatoes (2, ★★)
Caciottina in a pot (oven-melted cow cheese) with seasonal black truffle (1, ★)
Chianina beef bites slow-cooked with sautéed vegetables (2, ★★)
Desserts
Ricotta and Perugina chocolate chip cake (1, ★)
Chocolate fondant served with custard (1, ★)
Sangrotti biscuits served with Sagrantino Passito
Summary: Umbrian tavern specialized in meat and truffle, rustic and cozy with medieval vaults, cellar with local wines, beers, and oils.
🍽️ Gradale / Castello di Monterone
Type: Meat restaurant / Umbrian cuisine and truffles Area: Castello di Monterone, Perugia Indicative price:see Table Accessibility: Car / bus / on foot from the center
Gradale / Castello di Monterone (5) offers a predominantly meat-based menu with a seasonal changing selection, high-quality ingredients, and a cellar featuring local and Italian labels. The location is modern yet with medieval charm, and the beautiful panoramic terrace provides a very romantic and evocative view of the Umbrian hills.
Meat appetizers
Selection of Mastro Giovanni cured meats
Castle herb flan, tomato coulis, thin bread
Hand-chopped beef tartare my way
Quail breasts with their caramelized eggs on Colfiorito potato purée
Egg stracciata with fresh seasonal truffle
Meat first courses
Handmade tagliatelle with biancostato ragù
Pappardelle with wild boar ragù
Handmade Umbricelli alla Norcina with fresh truffle
Potato gnocchetti, saffron from Santa Margherita valley, crispy barbozzo
Double ravioli with guinea fowl braised meat and cheese cream in roast sauce
Cooked and raw beef fillet with smoked potato purée
Desserts
Bacio semifreddo with house chocolate liqueur
Fruit Pavlova meringue with white pepper
Summary: Meat restaurant with a seasonal menu and high-quality ingredients. Modern location with a panoramic terrace over the Umbrian hills and a cellar with local and Italian labels.
🍽️ Civico 25
Type: Meat restaurant / modern cuisine Area: City center, Perugia Indicative price:see Table Accessibility: Car / bus / on foot from the center
Civico 25 (5) offers a modern cuisine with a seasonal menu and several dishes featuring mushrooms and truffles. The menu also includes Slow Food presidia, confirming the quality and authenticity of the products used. The location is warm and welcoming, in the classic style of Umbrian osterias. The cellar is well-stocked with local, Italian, and foreign labels, as well as a good selection of spirits and beers.
Appetizers
Mixed cured meats and cheeses with local sliced ham and local cheeses
Scrambled eggs with truffle and toasted bread
Chianina beef tartare
Crispy oven-roasted porcini mushrooms with lime mayonnaise
First courses
Strangotti with lamb ragù
Stuffed tortelli with lamb on fava bean cream
“Gentile” braids with rabbit ragù and orange zest
Lasagna with porcini mushrooms and sausage
Main courses
Veal ossobuco “alla Marcella” with mashed potatoes
Pork neck in crust with mustard cream and summer salad
Chianina beef slices
Lamb fricassee with artichokes or seasonal vegetables
Desserts
Chocolate fondant
Cat’s tongue cannoli filled with ricotta mousse and passion fruit coulis
A selection of the most interesting restaurants in Perugia, with practical information on cuisine, price, and accessibility.
How does it work?
Check the details of each restaurant and choose based on cuisine type, budget, and area. All restaurants are presented in a table with essential information.
Type
Each restaurant is classified by cuisine and specialties.
Indicative price
For explanations on the average price for appetizer + first course, see Legend 🔗.
Accessibility
For each restaurant, you will find all Google Maps references to easily reach them on foot or, in some cases, by car or tram.
Heart of Sicily, Palermo blends history, culture, and culinary tradition. From historic markets to elegant restaurants, here you can savor iconic dishes and products that are an absolute must-try!
In Palermo, the cuisine is a journey between sea and land, with dishes that tell the story and traditions of Sicily. From elegant restaurants to historic taverns, the selection is wide, satisfying both those seeking a refined experience and those wanting to enjoy authentic recipes passed down through generations.
In this guide, you’ll find a selection of representative venues (see Restaurants Table), along with an overview of their most appreciated specialties.
Among the absolute highlights are the city’s traditional flavors: the famous “panini con la milza”, the crunchy and flavorful Palermitan sfincione, sarde a beccaficu, and the classic pasta alla Norma. Land-based cuisine is equally remarkable, with dishes such as roast Nebrodi Black Pig, a symbol of the quality of local meats. The selected restaurants perfectly represent this variety, offering experiences ranging from fresh fish to meat dishes, and from the most traditional recipes to creative reinterpretations.
Important notes:
In the following sections you will find some key references to help you better orient your choice among restaurants and their specialties, in particular:
📌 The number next to each restaurant and dish indicates how many gastronomic guides recognize its quality.
📌 The stars shown next to each dish are an internal Tourplan classification, developed based on reviews from major guides: ★★★ dish worth the trip, ★★ must-try dish, ★ dish to try.
📌 The indicative price is an indicative value calculated on a standard meal consisting of a starter + a first course, drinks excluded. See Legend 🔗
Restaurants Table
In the table below you will find a carefully curated list of selected restaurants, created by cross-referencing data from 10 of the most authoritative Italian and international food and wine guides. The selection is not based on proprietary scores or rankings, but on the number of guides that recognize the quality of each restaurant, offering a clear, transparent, and comparable criterion to help guide your choice.
🔎 The guides considered in this selection are: Michelin Guide, Gambero Rosso, l’Espresso Guide, Italian Academy of Cuisine, Slow Food Guide, Bibenda, Il Golosario, Identità Golose, Touring Club Italiano, and TripAdvisor.
Scroll the table down and to the right to view all column data and quickly access the maps Google Maps ➡️
To see the explanation of each data column, click on the column header itself (e.g. Org, Index, etc.) at the top of the table.
Type: Traditional Sicilian cuisine / Historic street food Area: Historic center – Piazza San Francesco Price range:see Table Accessibility: On foot from the center / city bus / taxi
Antica Focacceria San Francesco 1834 (2) is one of Palermo’s gastronomic symbols and a true reference point for those wanting to taste popular Sicilian cuisine in the heart of the historic center. The venue retains historic charm with elegant rooms, Liberty-style details, and an atmosphere that combines tradition with city identity.
The culinary offer highlights historic Palermitan recipes and local products, strongly linked to the local street food tradition. Iconic dishes include the famous “panini con la milza” (plain or married), rigatoni alla Norma, and the refined “Trionfo di San Francesco”, a symbol of Sicilian pastry creatively reinterpreted.
Meat Appetizers
“Panini con la milza” (plain or married) (2, ★★)
Potato cazzilli and arancine (1)
Fish Appetizers
Sardine meatballs
Octopus salad with celery, capers, olives, and carrots
Baroque caponata with diced sautéed swordfish
Vegetarian Appetizers
Eggplant roll (1, ★)
SSF of Sicilian tradition with capers and sun-dried tomatoes from Pantelleria
Land-based First Courses
Rigatoni alla Norma (2, ★★)
Lentil soup
Sea-based First Courses
Linguine with pistachios and prawns (1, ★★)
Pasta with sardines (1)
Busiate with swordfish, cherry tomatoes, and mint (1, ★★)
Meat Second Courses
Beef fillet with salmoriglio and roasted potatoes
Sicilian-style beef rolls with roasted potatoes
Fish Second Courses
Swordfish steak Pantesca style with steamed potatoes
Spatula fish roll with green beans
Gulf fried mix with crunchy zucchini
Desserts
Almond parfait with hot chocolate (1, ★)
Trionfo di San Francesco (1, ★★)
Palermitan cannolo (1, ★)
Summary: Historic Palermo address since 1834, symbol of popular Sicilian cuisine and local street food.
🍽️ Osteria Ballarò
Type: Contemporary Sicilian osteria / meat and fish cuisine Area: Historic center – Ballarò Market Price range:see Table Accessibility: On foot from the center / city bus / taxi
Osteria Ballarò (5) is one of Palermo’s most appreciated restaurants, located in the heart of the historic center just steps from the Ballarò market. The venue occupies a charming historic building with elegant rustic interiors, exposed stone, and a warm, inviting atmosphere, perfect for a romantic dinner or an authentic gastronomic experience.
The cuisine offers a perfect balance between Sicilian tradition and light contemporary reinterpretations, with great attention to the quality of ingredients, mainly local and often linked to Slow Food presidia. Highly reviewed by culinary guides, the restaurant also boasts an excellent wine cellar with Sicilian, Italian, and international labels. Signature dishes include lamb stigghiola and the famous ravioli alla Norma, true highlights of the menu.
Meat Appetizers
Lamb stigghiola (5, ★★★)
Meat and butter arancinette, panelle, potato crocchè, sfincionello Bagherese, mushroom crostini with ham and mozzarella, Sicilian skewer
Golden veal terrine
Fish Appetizers
Sea elements: fried cod sandwich, Luciana-style octopus, tuna porchetta, fried sardines a beccafico, red shrimp faux Caprese
Roasted octopus, crocchè, and Sicilian chickpea macco
Tuna tartare with spicy sauce, green apple and wasabi sorbet, citrus juice
Land-based First Courses
Ravioli alla Norma (5, ★★★)
Tagliatelle with white pork ragù and braised artichokes (3, ★)
Timballo of anelletti Palermitan style (2, ★)
Búfala gnocchi with tomato, capers, and asparagus from Trapani
Fried capellini, eggplant, tomato ragù, and Belice cheese cream
Sea-based First Courses
Spaghetti Ballarò with sea urchins and clams (3, ★★)
Grouper ravioli with tomatoes, eggplant, and basil (4, ★★)
Fresh paccheri pasta all’arrabbiata with roasted eggplant caviar, smoked anchovies, and toasted breadcrumbs (2, ★)
Bucatini with sardines and fennel
Tortellone with basil pesto, shellfish reduction, and raw red shrimp
Meat Second Courses
Tripe cacio e pepe (4, ★★)
Roast Nebrodi Black Piglet (4, ★★)
Glazed meat stew (2, ★)
Piglet cheek pizzaiola-style, buffalo cream, and boulangère potatoes
Grill from the garden: piglet crepinettes, veal roll, Angus pizzaiola, veal chop with tuma and pancetta, grilled vegetables
Fish Second Courses
Tuna porchetta with fennel puree, oranges, and caramelized shallots (3, ★)
Cod sfincione-style (2, ★)
French Orléans fish soup (2, ★)
Swordfish and red shrimp rolls with Sicilian aromas
Catch of the day
Desserts
Marsala and coffee tiramisu (3, ★)
White melon gelo from Paceco with toasted pine nuts (2, ★★)
Watermelon jelly tart
Pistachio namelaka, pistachio sponge, salted pistachio brittle, and fruits
Summary: Refined osteria in the heart of Palermo combining Sicilian tradition and contemporary reinterpretations, excellent quality ingredients, elegant rustic charm, and outstanding wine cellar.
Type: Traditional Sicilian restaurant / meat and fish Area: Historic center – Palermo Price range:see Table Access: Walking from the center / city bus / taxi
Buatta Cucina Popolana (7) is one of the most reviewed and appreciated restaurants in Palermo, considered a true city must for anyone looking to discover the authentic soul of Sicilian cuisine. The environment is elegant and classic, carefully detailed, with a beautiful outdoor seating that makes the experience even more pleasant in mild seasons.
The cuisine enhances the popular Palermo tradition using top-quality ingredients and numerous Slow Food presidia. The menu offers both meat and fish dishes with a strong local identity. House highlights include the Palermitan sfincione, slow-cooked sheep with Ennese chickling vetch, and the famous bucatino with sardines and fennel, true symbols of local tradition. The local wine cellar is excellent and well-curated, with a wide selection of Sicilian labels.
Meat appetizers
Palermitan tasting platter (1)
Caciocavallo all’ argentiera (5, ★★)
Veal tongue ammuttunata and centopelli (1, ★)
Fish appetizers
Palermitan sfincione (7, ★★)
Sardines a beccafico (3, ★★)
Tomato bruschetta with tuna bottarga (1, ★)
Murici soup
Land-based first courses
Baked anelletti (2, ★★)
Pasta chi vrocculi arriminati (3, ★★)
Lentil soup (1, ★)
Sea-based first courses
Bucatino with sardines and fennel (6, ★★)
Pasta with anchovies and toasted breadcrumbs
Mixed pasta with squash leaves and shrimp
Meat main courses
Chickling vetch stew with potatoes (5, ★★)
Slow-cooked sheep with Ennese chickling vetch (6, ★★)
Breaded roast Palermo style (4, ★★)
Fish main courses
Sweet and sour bluefish balls (1, ★)
Baccalà cooked in Pantelleria-style oil (3, ★★)
Stuffed squid
Desserts
Sicilian cannolo (3, ★★)
Baked cassata (4, ★★)
Summary: Elegant restaurant in the heart of Palermo, high-level Sicilian popular cuisine with many Slow Food presidia, excellent meat and fish offerings, iconic traditional dishes, and a wine cellar closely tied to the territory.
🍽️ Gagini Social Restaurant
Type: Contemporary gourmet restaurant / mostly fish Area: Historic center – Palermo Price range:see Table Access: Walking from center / taxi / city bus
Gagini Social Restaurant (8) is one of the top references for fine dining in Palermo and a must according to the main Italian gastronomic guides. The location is elegant and classically modern, with meticulous attention to detail, refined spaces that combine history and contemporary design in a high-level atmosphere.
The cuisine is gourmet, creative, and highly seasonal, with a constantly evolving menu and a predominance of fish over meat. Ingredients are carefully selected, emphasizing Sicilian excellences and local identity products. The wine cellar is extraordinary, with over 2,000 labels including local, national, and international wines, as well as a selection of organic and natural wines, making the experience complete.
Sea appetizers
Raw fish, fava beans, fennel and late Ciaculli mandarins
Prawns, bisque with Licata passion fruit, baby carrots from Ispica, Marsala and Avola almonds
Bluefin tuna, Ustica white beans, cherry sorbet and Pantelleria capers
Red mullet stuffed with seasonal mushrooms, celery and licorice
Arancina with three-fish ragù
First courses – fish
Linguine, fried mussels, oysters and chili
“Tenuta Costa” linguine with scorpionfish ragù, raisins, pine nuts and saffron
Ricotta gnocchi stuffed with sea urchins, walnut sauce and mantis shrimp
Red spaghettone with blue lobster
First courses – land
Pea ravioli, Madonie snails and Tortorici hazelnuts
Main courses – fish
Grilled catch of the day, almond, lemon and shallot sauce
Lanzardo fish, local eggplants, cocoa and sweet-sour onion
Batter-fried amberjack, fish mayonnaise, pickled rounds, bottarga and frigitelli
Snapper with smoked eggplant and mint
Squid stuffed with wild herbs, aged prosciutto “Ghiande di Agostino”, black lentils from Ennese and bone marrow
Desserts
Lemon tartlet, basil, yellow peach
Bronte pistachio semifreddo
Summary: Top-level gourmet restaurant in the historic center of Palermo, creative and seasonal cuisine with predominance of fish, strong attention to local products, extraordinary wine cellar with over 2,000 labels. A must for an exceptional gastronomic experience.
Type: Seafood trattoria / Sicilian maritime cuisine Area: Historic center – Palermo Price range:see Table Access: Walking from center / city bus / taxi
Corona Trattoria (5) is one of the historic addresses for those seeking authentic seafood in Palermo. The restaurant features a fish counter in view, ensuring freshness and transparency in the selection of ingredients, strictly local and often linked to Slow Food presidia. The atmosphere is elegant and modern, carefully detailed, welcoming yet high-level.
The gastronomic offer focuses strongly on the catch of the day, with dishes that highlight Sicilian maritime tradition. Signature dishes include the misto caldo, the famous bucatini with sardines, the spatola roll, and the fish soup (4, ★), true pillars of home-style cuisine. The wine cellar is good and coherent, with a selection of Sicilian labels.
Summary: Elegant and modern seafood trattoria in the center of Palermo, fish counter in view, strong Sicilian maritime identity, signature dishes like misto caldo, bucatini with sardines and fish soup, with a wine cellar focused on local excellence.
🍽️ A’Cuncuma Restaurant
Type: Seafood restaurant / Contemporary Sicilian cuisine Area: Historic center – Palermo Approximate price:see Table Accessibility: Walking from the center / city bus / taxi
A’Cuncuma Restaurant (2) is a modern restaurant with a rustic touch, where creativity meets Sicilian tradition. The menu focuses mainly on seafood and offers a wide variety of preparations, often with creative twists on classic dishes. The kitchen uses high-quality local ingredients and highlights both Italian and international products, with a well-stocked wine cellar featuring local and international labels.
Seafood starters
Chopped marinated red tuna with small grains, oranges, fennel, and roasted pistachio mayonnaise (1, ★)
Anchovy and red pepper terrine
Eggplant caponata with pine nuts, almonds, and honey
Pistachio wafer with scampi, licorice, and goat cheese
Spiced fried octopus with fava bean and potato cream, rosemary oil
Seafood first courses
Smoked eggplant and lobster tortelli (2, ★★)
Creamy rice with butter and marinated anchovies
Fresh pasta spaghettone with sardines
Goat cheese gnocchetti with sea urchins (1, ★)
Seafood main courses
Sicilian-style breaded John Dory with red garlic and soft almond emulsion
Cod with pistachios and old Marsala Samperi reduction
Rock mullet “a beccafico” and shrimp with citrus soup (3, ★★)
Desserts
Passito semifreddo and deconstructed cannolo
Pistachio cream with salted sablé and mulberry ice cream
Summary: Modern seafood restaurant with rustic tendencies, creative seafood-focused menu, local ingredients, and wine cellar with Italian and international labels.
Type: Meat and seafood restaurant / Seasonal Sicilian cuisine Area: Historic center – Palermo Approximate price:see Table Accessibility: Walking from the center / city bus / taxi
Osteria dei Vespri (8) is a Palermo must-visit, praised by numerous gastronomic guides for the extraordinary quality of its cuisine. The interior is rustic-classic and elegant, evoking the atmosphere of a traditional osteria, while outside it boasts a beautiful terrace and a square-side outdoor area. The menu is seasonal and varies according to the available ingredients, including mushroom and truffle specialties when in season.
The kitchen offers both meat and fish dishes, prepared with local ingredients and Slow Food presidia, with meticulous attention to quality. Signature dishes include mezze candele with potatoes and black pork guanciale, deboned local kid with thyme, conchiglioni with creamed cod (4, ★★), and stuffed swordfish rolls, representing the restaurant’s philosophy and the local territory. The wine cellar is remarkable, with Italian and international labels selected to perfectly accompany each course.
Seafood Starters
Greater amberjack roe (6, ★★★)
Stuffed swordfish rolls with almonds and orange aroma (5, ★★)
Mixed fried catch of the day, tartar sauce, grilled potatoes
Cuttlefish velouté with black ink and bay aroma
Red shrimp burger
Meat Starters
Pork fillet marinated and smoked in-house, red onion, mustard mayonnaise, and bitter orange jam (3, ★)
Selection of artisanal cheeses with chestnut honey
Eggplant millefeuille, smoked provola from the Madonie, tomato sauce, fresh basil, parmesan crisp, black olive dust
Seafood First Courses
Conchiglioni with creamed cod, yellow peppers, dried tomato, and smoked potato with mint aroma (4, ★★)
Fennel and red shrimp bundles (5, ★★)
Anelletti with octopus ragù “Maiolino” (2, ★)
Meat First Courses
Calamarata with basil béchamel and wild fennel (5, ★★)
Tomato ravioli with peas, potatoes, and Corleone saffron (4, ★★)
Mezze candele with potatoes and black pork guanciale (6, ★★)
Seafood Main Courses
Tuna in poppy seed and pink pepper crust, coconut milk, fresh mint, and toasted pine nuts (6, ★★★)
Stuffed swordfish rolls with almonds and orange aroma (5, ★★)
Mixed fried catch of the day, tartar sauce, grilled potatoes
Apple and amaretti tart, chantilly cream with banana and saffron
Summary: Meat and seafood restaurant, seasonal Sicilian cuisine with excellent ingredients and Slow Food presidia, local and international wine cellar, rustic-classic location with a beautiful terrace overlooking the square.
🍽️ Ristorante Palazzo Branciforte
Type: Restaurant / Reinterpreted fish and meat cuisine Area: Palermo Centro Price range:see Table Accessibility: Car / bus / walking from the center
Ristorante Palazzo Branciforte (4) offers a reinterpreted cuisine with a seasonal, variable menu, focusing mainly on fish. Ingredients are of excellent quality and the wine cellar is well stocked with local and Italian labels. The location is very elegant and refined, enhanced by the internal loggia of Palazzo Branciforte, which adds charm and prestige to the dining experience.
Fish Starters
Raw fish mosaic
Red prawn marinated with Sicilian panzanella
Swordfish salami
Meat / Mixed Starters
Mini fish, meat, and vegetarian burgers
First Courses
Chitarra pasta with red prawn carbonara and guanciale
Tortellone with Gergentano goat cheese, borage, and red prawn tartare
Black buffalo tortellini with scallops, its ceviche, and sea urchin emulsion
Fish Main Courses
Sliced amberjack with turmeric couscous and wild vegetables
Cod with tomato fondue, anchovies, and toasted bread
Fried fish (tuna spring roll, battered cod, breaded prawn, squid)
Desserts
Almond semifreddo in three textures
Summary: Reinterpreted cuisine, variable seasonal menu mainly focused on fish, excellent ingredients, wine cellar with local and Italian labels. Very elegant location, ideal for a refined dining experience in Palermo.
A selection of the most interesting restaurants in Palermo, with practical information about cuisine, price, and accessibility.
How does it work?
Check the details of each restaurant, choosing based on type of cuisine, budget, and area. All restaurants are presented in a table with essential information.
Type
Each restaurant is classified by cuisine and specialty.
Indicative price
For explanations about the average price for starter + first course see Legend 🔗.
Accessibility
For each restaurant, you will find all Google Maps references to reach them easily on foot or, in some cases, by car or tram.
📌 For full details see Restaurant Table and for restaurant info return to the index.
Cagliari is a city where food becomes a direct expression of the territory: crystal-clear sea, biodiversity-rich lagoons, and an inland area that preserves ancient pastoral traditions.
The gastronomic scene of Cagliari stands out for its variety and character: alongside contemporary cuisine restaurants, historic venues and trattorias specializing in great island classics coexist. The result is a dynamic offering where local catch, artisanal fresh pasta and traditional recipes find different interpretations while remaining deeply rooted in Sardinian culinary culture.
This guide features a selection of particularly representative restaurants (see Restaurant Table), including historic establishments such as Ristorante Luigi Pomata, refined venues like Da Marino al St. Remy, identity-driven proposals such as Sa Domu Sarda, and highly appreciated seafood spots like Trattoria Lillicu, accompanied by an overview of their most requested specialties.
The true protagonists are the iconic dishes of island tradition: the famous culurgiones, fregola sarda often served with clams, the prized mullet bottarga, the refined lorighittas, and traditional maccaronis. Recipes that reflect an intense yet balanced cuisine, based on excellent raw ingredients and a strong connection to the territory, where sea and inland meet in every course.
Important notes:
In the following sections you will find some key references to help you better orient your choice among restaurants and their specialties, in particular:
📌 The number next to each restaurant and dish indicates how many gastronomic guides recognize its quality.
📌 The stars shown next to each dish are an internal Tourplan classification, developed based on reviews from major guides: ★★★ dish worth the trip, ★★ must-try dish, ★ dish to try.
📌 The indicative price is an indicative value calculated on a standard meal consisting of a starter + a first course, drinks excluded. See Legend 🔗
Restaurants Table
In the table below you will find a carefully curated list of selected restaurants, created by cross-referencing data from 10 of the most authoritative Italian and international food and wine guides. The selection is not based on proprietary scores or rankings, but on the number of guides that recognize the quality of each restaurant, offering a clear, transparent, and comparable criterion to help guide your choice.
🔎 The guides considered in this selection are: Michelin Guide, Gambero Rosso, l’Espresso Guide, Italian Academy of Cuisine, Slow Food Guide, Bibenda, Il Golosario, Identità Golose, Touring Club Italiano, and TripAdvisor.
Scroll the table down and to the right to view all column data and quickly access the maps Google Maps ➡️
To see the explanation of each data column, click on the column header itself (e.g. Org, Index, etc.) at the top of the table.
Type: Sardinian osteria / meat cuisine Area: Historic center of Cagliari Indicative price:see Table Accessibility: Car / bus / walking distance from the center
Sa Domu Sarda (3) is a classic Sardinian osteria with a warm and informal atmosphere, perfect for those seeking an authentic inland culinary experience in Cagliari. The restaurant focuses on local ingredients and several Slow Food Presidia featured on the menu, enhancing traditional dishes with careful attention to quality.
The menu strongly revolves around meat and typical Sardinian dishes, combining tradition and flavor. Among the highlights are culurgiones with walnuts and pine nuts and fregola sarda incasada, symbols of Campidanese cuisine. Wine list based on local labels.
Starters
Mixed cold cuts and cheeses with pane carasau (2, ★)
Dried broad beans, wild fennel with guanciale and cabbage
Casu furriau – grilled fresh sheep cheese with chestnut honey and walnuts
First Courses
Culurgiones filled with potatoes, cheese and mint, served with tomato sauce and pecorino (2, ★)
Culurgiones with walnuts and pine nuts (3, ★★)
Malloreddus alla campidanese (1, ★)
Fregola sarda incasada cooked in broth with tomato, basil and Fiore Sardo DOP (3, ★★)
Main Courses
Mixed grilled meats (1, ★★)
Braised venison scented with Vermentino (1, ★)
Slow-cooked donkey stew with sun-dried tomatoes and Nuragus (1, ★)
Pork fillet on rosemary potato cream (2, ★★)
Side Dishes
Patate a sa schiscionera
Desserts
Artisanal sebadas with lemon aroma and honey
Summary: Sardinian osteria focused on meat cuisine, warm and informal atmosphere, traditional dishes featuring Slow Food Presidia and local wines.
🍽️ Trattoria Lillicu
Type: Sardinian trattoria / seafood cuisine Area: Historic center of Cagliari Indicative price:see Table Accessibility: Car / bus / walking distance from the center
Trattoria Lillicu (3) is a classic Sardinian trattoria with a warm and characteristic atmosphere, featuring a few outdoor tables along the street. The indoor dining room is welcoming and convivial, while the fresh fish counter directly displays the daily catch, highlighting the freshness of the ingredients.
The menu focuses mainly on seafood, offering traditional Cagliari dishes along with a few meat options. Among the must-try specialties are the Risotto alla pescatora, a true house signature, the Burrida alla cagliaritana, and the Spaghetti with mullet bottarga and clams. The wine list features mainly local Sardinian labels.
Seafood Starters
Whitebait fritters
Burrida alla cagliaritana (2, ★★)
Fresh steamed tuna fillets with oil and onions
Seafood First Courses
Risotto alla pescatora (3, ★★★)
Fregola with clams
Trofie with crab meat (1, ★)
Spaghetti with sea urchins (2, ★★)
Spaghetti with mullet bottarga and clams (2, ★★)
Seafood Main Courses
Mixed fried local fish
Lobster alla cagliaritana (1, ★)
Catch of the day grilled, with Vernaccia wine sauce or Mediterranean style (3, ★★)
Sea bass with Vernaccia
Red mullets a scabeccio
Desserts
Artisanal seada
Summary: Sardinian trattoria focused mainly on seafood, outdoor seating, fresh fish counter, warm atmosphere and wine list featuring local labels.
Type: Sardinian trattoria / seafood cuisine Area: Historic center Indicative price:see Table Accessibility: Car / bus / walking from the city center
Sa Schironada is a classic Sardinian trattoria with a warm, rustic atmosphere. The setting is convivial, typical of Sardinian trattorias, ideal for a relaxed lunch or dinner. The cuisine focuses mainly on seafood, highlighting very fresh ingredients and offering traditional local dishes with attention to seasonality. The wine list features local and Italian labels, carefully selected to pair with seafood dishes.
Seafood starters
Whitebait fritters
Smoked seafood cold cuts
Seafood meatballs
Whole warm octopus
Mussels and clams in green sauce or soup
Seafood first courses
Seafood risotto
Trofie with lobster
Spaghetti baked in foil
Fregola with clams
Culurgionis with potatoes, tomato and basil
Seafood main courses
Grilled eel
Fried squid
Lobster prepared in various styles
Sea bass or sea bream with Vernaccia wine
Desserts
Seadas
Summary: Sardinian trattoria specializing in seafood, rustic and warm atmosphere, wine list featuring local labels.
🍽️ Antica Hostaria
Type: Trattoria / mixed meat and seafood cuisine Area: Historic center Indicative price:see Table Accessibility: Car / bus / walking from the city center
Antica Hostaria (3) is a classic and elegant restaurant with a welcoming atmosphere, ideal for both business lunches and convivial dinners. It features a fresh fish counter and offers a balanced cuisine between sea and land. The ambiance is refined yet warm, with attentive service and particular care for the quality of ingredients.
The cuisine has no single focus: it offers both meat and seafood dishes, enhancing tradition and creativity. Among the most representative specialties are the black tagliolini with seafood carbonara, fregula with clams, and oven-baked turbot with porcini mushrooms and potatoes in season. The wine list is based on regional labels.
Seafood starters
Fried octopus with mixed greens
Smoked seafood cold cuts and sea bream carpaccio with olive sauce
Mussels and clams to taste
Baked sea bream with artichokes and potatoes
Roasted red mullet
Land starters
Sardinian sausage
Homemade meatballs
Seafood first courses
Black tagliolini with seafood carbonara
Fregula with clams
Bavette with lobster and fresh tomato
Spaghetti with sea bass and saffron
Hostaria pappardelle (pesto, cream, prawns and salmon)
Land first courses
Malloreddus Campidanese style
Seafood main courses
Oven-baked turbot with porcini mushrooms and potatoes (in autumn)
Baked sea bream with artichokes and potatoes
Roasted red mullet
Land main courses
Veal escalope with Vernaccia wine
Chateaubriand with side dishes
Summary: Elegant osteria with mixed sea and land cuisine, fresh fish counter, refined yet welcoming atmosphere, attentive service and regional wine list.
Type: Gourmet restaurant / seafood cuisine Area: City center Approximate price:see Table Accessibility: Car / bus / walking from the center
Luigi Pomata Restaurant (7) is an elegant and refined venue with a modern yet welcoming atmosphere. The cuisine is mainly seafood-based, with a variable menu carefully designed according to seasonality and daily catch availability. The restaurant offers a gourmet proposal that delights fish lovers and fans of authentic flavors, with a few selected meat dishes.
The restaurant is known for the quality of its ingredients and the creativity in dish preparation, while maintaining elegant and harmonious presentation. Among the main specialties stand out the oyster selection and several house first and second courses, consistently praised by the most important gastronomic guides.
Seafood Starters
Oyster selection (4, ★)
Hand-cut red tuna tartare on mozzarella foam
Italian-style raw fish selection
Spiced tuna belly in three cooking styles with Vernaccia-roasted spring onion
Imperial prawn and Oristano wild rice
Red mullet with lemon, fregula and wild red chard
Seafood First Courses
Fresh pasta spaghetti with seafood carbonara, smoked tuna and swordfish, mussels, clams and prawns
Linguine alla Nicolo (6, ★★)
Artisanal fregolina with artichoke cream, mussels and lemon (5, ★)
Vanilla-flavored pumpkin ravioli with local clams and bottarga (5, ★)
Seafood Main Courses
Red tuna belly in prosciutto bread crust (6, ★★)
Carloforte red tuna fillet with red onion and Cannonau sauce (5, ★★)
Stuffed tub gurnard with its sauce, Sadali potatoes and fried basil
Sadali potato gnocchi with seaweed
Desserts
Carasau millefeuille with chocolate and wild blackberry ice cream
Summary: Gourmet seafood restaurant with some meat options, variable menu, elegant and refined atmosphere.
🍽️ Locanda dei Buoni e Cattivi
Type: Inn / mixed seafood and meat cuisine Area: City center Approximate price:see Table Accessibility: Car / bus / walking from the center
Locanda dei Buoni e Cattivi (6) is a venue that combines classic and modern elements, with some outdoor seating. The atmosphere is elegant yet welcoming, and the kitchen offers both seafood and meat dishes without preference, sometimes creatively reinterpreted.
The restaurant is featured in several gastronomic guides and emphasizes local ingredients, including Slow Food presidia. The menu is broad and varied, ranging from appetizers to main courses, with particular attention to seasonality and product quality.
Seafood Starters
Fresh squid from our seas, steamed and served on citrus-basil pesto
Carasau bread millefeuille from Irgoli served with seasonal vegetable caponata
Italian-style raw fish selection
Puff pastry quiche with seasonal vegetable cream filling
Meat Starters
Platter of organic cured meats and cheeses including dry sausage from Nule, head cheese, sheep prosciutto, Casizzolu from Santu Lussurgiu, Tuvoi pecorino, blue-veined pecorino, and seasonal fruit compote
Organic pecorino tart with soft heart on a pecorino fondue
Seafood First Courses
San Vero Milis Carnaroli rice with basil, tender cuttlefish, and spicy confit tomato
Libera Terra semolina spaghetti with seafood ragù and mullet bottarga
Cauliflower and potato velouté from our trusted gardens with Locanda bread croutons
Meat First Courses
Pani Frattau with carasau bread from Irgoli, free-range eggs, tomato sauce, and organic pecorino
Two-color fresh pasta ravioli filled with potatoes and Shiitake mushrooms from Nurri, served with Oliena blue-veined pecorino
Seafood Main Courses
San Vero Milis Carnaroli rice with basil, tender cuttlefish, and spicy confit tomato
Libera Terra semolina spaghetti with seafood ragù and mullet bottarga
Cauliflower and potato velouté from our trusted gardens with Locanda bread croutons
Pani Frattau with carasau bread from Irgoli, free-range eggs, tomato sauce, and organic pecorino
Baked mullet fillet from our seas in a potato crust, served with braised red cabbage with onion
Meat Main Courses
Sardinian favata with cabbage, sausage, and pork rind
Free-range chicken cooked sous-vide, glazed with Locanda orange honey, served with candied pumpkin
Sardinian artichoke in crispy puff pastry with egg yolk filling, served on a slightly spicy sweet-and-sour sauce
Sardinian lamb ribs with Monica di Argiolas brown sauce, served with shallots and roasted potatoes
Desserts
Millefeuille with soft Chantilly cream and dark chocolate drops
Almond blancmange with caramelized lemon zest
Dark chocolate cake with soft center served on Locanda Chantilly cream
Summary: Inn with mixed seafood and meat cuisine, atmosphere combining classic and modern style, with some outdoor seating.
Type: Gourmet restaurant / meat and fish Area: Historic center Approximate price:see Table Accessibility: Car / bus / on foot from the center
Da Marino al St. Remy (5) is a restaurant with a classic rustic charm, carefully detailed and able to create a warm, elegant, and romantic atmosphere. The spaces are beautiful and welcoming, perfect for an intimate dinner or a special occasion.
The cuisine offers both meat and fish dishes without preference, with a gourmet approach that alternates tradition and creativity. The wine cellar is excellent, based on local, Italian, and international labels, well structured to accompany the entire gastronomic journey.
Sea appetizers
Shrimp tartare with strawberries
Sea carpaccio
Sardinian cured meats and cheeses
Foie gras terrine with red onion chutney (2, ★)
Land appetizers
Beef carpaccio with summer truffle
First courses – sea
Laganelle with lemon, zucchini, clams, and bottarga
Lobster tagliolini with cherry tomatoes (3, ★)
Fregula with clams
Tonnarelli with sea urchin and zucchini flower (5, ★★)
First courses – land
Durum wheat gnocchi with vegetable ratatouille and stracciatella
Main courses – sea
Steamed squid with apple vinegar emulsion, avocado and ginger sauce
Black fig, smoked ricotta, bottarga, and balsamic reduction
Snapper poached in Vermentino, with capers, olives, sun-dried tomato, leek, and lemon (5, ★★)
Main courses – land
Beef tagliata with juniper berries and Carignano reduction (4, ★★)
Grilled picanha, fine herb butter, and black truffle
Desserts
Ricotta mousse with pine nuts and sapa
Napoleon with light cream Chantilly
Summary: Gourmet restaurant, elegant with classic rustic style, romantic atmosphere, meat and fish cuisine, excellent wine cellar with local, Italian, and international labels.
🍽️ Sa Piola Restaurant
Type: Sardinian tavern / meat and fish cuisine Area: Historic center of Cagliari Approximate price:see Table Accessibility: Car / bus / on foot from the center
Sa Piola Restaurant (3) is a cozy Sardinian tavern, with warm and characteristic decor, and a small, very pleasant outdoor area, also ideal for a romantic dinner. The environment is informal but carefully curated, with an authentic atmosphere that highlights the conviviality typical of Sardinian taverns.
The restaurant stands out for its use of high-quality ingredients and for featuring numerous Slow Food presidia. It offers both meat and fish dishes, allowing guests to discover the richness of Sardinian culinary tradition. Must-try specialties include Cheese Selection, lorighittas, Cordula, and Stracotto di Bue Rosso. The wine cellar is based on local labels.
Sea appetizers
Raw shrimp and scampi
Mixed fish carpaccios
Octopus and mussel salad (1, ★)
Meat appetizers
Pork meatballs with San Gavino saffron (1, ★)
Mixed cured meats and cheeses
Cheese Selection – Su Casizzoru di Santu Lussurgio, roasted pecorino with honey sapa (3, ★★)
First courses – sea
Ciccioneddas with sea pesto (2, ★)
Lorighittas with scampi, shrimp, fresh tomato, and basil (3, ★★)
Toasted Sardinian fregula with seafood ragù (3, ★)
Minestr’e cocciula (1, ★)
First courses – land
Maccaronis a ximiru with “Bue Rosso” ragù (1, ★)
Su Mazzamurru (1, ★★)
Main courses – sea
Fondale soup
Bosana lobster
Fillet of the day catch – CV – with potatoes, Vernaccia style, artichokes, Mediterranean style (3, ★★)
Main courses – meat
Bortigali cordula with peas (3, ★★)
Stracotto of Bue Rosso or horse with Cannonau (3, ★★)
“A succhittu” lamb with Capichera
Desserts
Tiramisu with Dorgali savoiardi (1, ★)
Timball’e latti
Summary: Sardinian tavern with meat and fish cuisine, warm and characteristic atmosphere with outdoor seating, signature dishes of Sardinian tradition, local wine cellar.
A selection of the most interesting restaurants in Cagliari, with practical information on cuisine, price, and accessibility.
How does it work?
Check the details of each restaurant and choose based on cuisine type, budget, and area. All restaurants are presented in a table with essential information.
Type
Each restaurant is classified according to cuisine and specialties.
Indicative price
For explanations on the average price for appetizer + first course, see Legend 🔗.
Accessibility
For each restaurant, you will find all Google Maps references to reach them easily on foot or, in some cases, by car or tram.
📌 For full details see the Restaurants Table and to check restaurant details go back to the index.
Bari is also one of the most representative gastronomic destinations in Southern Italy, where the sea is not just a backdrop, but a daily presence reflected in fish market stalls, historic recipes, and local traditions.
Bari’s cuisine is a daily story of the sea, rural tradition, and Apulian identity. From restaurants overlooking the seafront to the elegant establishments in the Murat district, and the historic trattorias of Bari Vecchia, the gastronomic offer is wide and capable of satisfying both those seeking a gourmet experience and those wishing to taste the authentic local cuisine.
In this guide you will find a selection of particularly representative venues (see Restaurant Table), accompanied by an overview of their most appreciated specialties.
The undisputed protagonists are the flavors of the sea, with the selection of raw seafood which in Bari is a true institution, a symbol of freshness and maritime culture. Alongside the raw dishes stand iconic plates such as rice, potatoes and mussels (tiella barese), spaghetti all’assassina with its intense and slightly spicy character, and Bari-style octopus, tender and flavorful. There is also no shortage of orecchiette with turnip tops, an emblem of rural tradition that completes the city’s gastronomic identity.
Among the most appreciated addresses are Ai 2 Ghiottoni, one of the main references for traditional Bari cuisine, Ristorante al Pescatore for those seeking the freshest catch and high-quality raw seafood, Biancofiore for a more contemporary and refined experience, and La Locanda di Federico, which enhances Apulian ingredients with elegance. Together with other establishments such as Cortigiano Restaurant & Bar and Terranima, they contribute to shaping a lively, identity-driven, and constantly evolving gastronomic scene.
Important notes:
In the following sections you will find some key references to help you better orient your choice among restaurants and their specialties, in particular:
📌 The number next to each restaurant and dish indicates how many gastronomic guides recognize its quality.
📌 The stars shown next to each dish are an internal Tourplan classification, developed based on reviews from major guides: ★★★ dish worth the trip, ★★ must-try dish, ★ dish to try.
📌 The indicative price is an indicative value calculated on a standard meal consisting of a starter + a first course, drinks excluded. See Legend 🔗
Restaurants Table
In the table below you will find a carefully curated list of selected restaurants, created by cross-referencing data from 10 of the most authoritative Italian and international food and wine guides. The selection is not based on proprietary scores or rankings, but on the number of guides that recognize the quality of each restaurant, offering a clear, transparent, and comparable criterion to help guide your choice.
🔎 The guides considered in this selection are: Michelin Guide, Gambero Rosso, l’Espresso Guide, Italian Academy of Cuisine, Slow Food Guide, Bibenda, Il Golosario, Identità Golose, Touring Club Italiano, and TripAdvisor.
Scroll the table down and to the right to view all column data and quickly access the maps Google Maps ➡️
To see the explanation of each data column, click on the column header itself (e.g. Org, Index, etc.) at the top of the table.
Type: Seafood and meat cuisine Area: Bari city center Indicative price:see Table Accessibility: Car / bus / walking distance from the center
La Bul (8) is one of the most appreciated restaurants in Bari, praised by guidebooks for the quality of its ingredients, the creativity of its dishes, and its attention to detail. The atmosphere is elegant and distinctive, with classic-vintage furnishings that combine warmth and refined style.
The kitchen offers both seafood and meat dishes, creatively reinterpreting traditional recipes while enhancing local and seasonal products. Dishes recommended by the guides include mantis shrimp stew, amberjack belly, veal sweetbreads, and pork fillet, as well as typical desserts such as hazelnut cake.
Seafood Starters
Raw red mullet
Sea tartare with three-tomato emulsion and dried vegetables
Octopus cooked two ways, fresh cheese mousse and grilled farmhouse primo sale
Smoked mackerel with friggitelli pepper gelée and caramelized figs
Meat / Vegetarian Starters
“Harlequin” chard and black garlic water
Gazpacho with vegetables in oil (5, ★★)
Quail egg wrapped in guanciale with crispy leek (1, ★)
Tomato stuffed with rice and tomato bread soup (2, ★)
Seafood First Courses
Thick spaghetti in sea urchin broth with warm stracciatella
Mantis shrimp stew with scampi tortellini and bitter greens (6, ★★)
Tonnarelli with cuttlefish ink, tuna bottarga and lime zest (3, ★★)
Meat First Courses
Maltagliati pasta in onion soup with capocollo stew
Chickpea cream soup with quail eggs and pioppini mushrooms
Red basil cappellacci with rabbit stew, sweet garlic, leek cream and crisp (4, ★)
Risotto with caciocavallo cheese, pepper and smoked egg
Seafood Main Courses
Cod in oil, Gargano polenta crumble and black olive foam (5, ★★)
Red snapper with Leccino olive soup and crispy unleavened bread (4, ★)
Amberjack belly with zucchini, blossoms and tomato water (6, ★★)
Grey mullet with smoked shallot and bergamot mayonnaise
Meat Main Courses
Honey-glazed beef fillet
Valle d’Itria rabbit stuffed with olives and wild fennel (4, ★)
Veal sweetbreads with Murgia truffle (5, ★★)
Pork fillet wrapped in guanciale with figs, cherry, Moscato jelly and sweet garlic cream (5, ★★)
Desserts
Hazelnut cake with dark chocolate and sea salt flakes
Deconstructed pasticciotto
Summary: Seafood and meat restaurant with an innovative menu based on local and seasonal products, elegant and original setting, excellent wine cellar.
🍽️ Ristorante Perbacco
Type: Seafood and meat cuisine Area: Bari city centre Indicative price:see Table Accessibility: Car / bus / walking from centre
Ristorante Perbacco (7) is one of Bari’s most appreciated venues, reviewed by guides for its care in selecting local ingredients and the quality of its culinary offerings. The setting recalls a traditional Apulian osteria, with a warm and informal atmosphere, perfect for enjoying both seafood and meat dishes in a welcoming and relaxed environment.
Recommended dishes by the guides include grilled octopus, ruote pazze with bottarga, cod with cabbage cream, and desserts such as licorice semifreddo. The wine cellar offers a selection of high-quality local and Italian wines.
Starters
Grilled octopus on fava bean puree, holy oil, and Acquaviva onions (6, ★★)
Cod flan with pepper cream and crusco pepper (1, ★)
Pacchero stuffed with cod and fried polenta (2, ★)
Fish ravioli in basil dough with sea urchin sauce (1, ★)
Customized cialledda with potato puree, sautéed artichoke, grilled cherry tomatoes, fried spring onion, and crumbled frisa (2, ★)
First Courses
Cavatelli with fresh tuna, zucchini, and mint (2, ★)
Ruote pazze by Benedetto Cavaliere with Sarconi beans, enriched with mullet bottarga and turnip greens (5, ★★)
Main Courses
Cod with cabbage cream and Reggina tomatoes (6, ★★)
Grouper rolls with fennel, artichokes, and ginger (1, ★)
Larded monkfish bites
Desserts
Millefeuille with ricotta and mascarpone cream (2, ★)
Licorice semifreddo (6, ★★)
Summary: Seafood and meat restaurant, informal atmosphere, wine cellar with local and Italian wines.
Type: Seafood cuisine Area: Bari city centre Indicative price:see Table Accessibility: Car / bus / walking from centre
Ristorante Biancofiore (5) is a modern and welcoming venue in the heart of Bari, with a fresh and contemporary style that feels like home. The restaurant is renowned for its use of very fresh local ingredients, particularly raw seafood and quality catches. The menu is mainly seafood, with seasonal dishes and creative variations on classic Apulian recipes.
Must-try dishes include seafood selection, tuna carpaccio, cuttlefish ink ravioli, and almond-crusted tuna fillet. Recommended dessert: Biancofiore cappuccino. The wine cellar offers local, organic, and biodynamic wines, as well as a selection of spirits.
Tuna carpaccio with dried blackberries and red prawn (4, ★★)
Sea snail salad with red onion and green tomato emulsion (2, ★)
First Courses
Saffron risotto with scampi and zucchini flowers (3, ★)
Cuttlefish ink ravioli stuffed with sea bass on pumpkin stew (4, ★★)
Main Courses
Grilled octopus with artichokes and summer truffle on saffron potato purée (2, ★)
Almond-crusted tuna fillet with sweet and sour red onion (3, ★★)
Fried shrimp and vope (3, ★)
Meagre slice, smoked potato foam with San Vito carrots, spring onions, and olives
Desserts
Biancofiore cappuccino: mascarpone cream scented with sambuca, coffee granita, and biscuit (4, ★★)
Revisited tiramisu
Bronte pistachio cream, dark chocolate, and nutmeg crumble
Summary: Modern, welcoming venue with seasonal seafood menu, excellent local ingredients, wine cellar with local, organic, and biodynamic wines, plus spirits.
🍽️ Ristorante Il Sale
Type: Seafood restaurant Area: Bari Indicative price:see Table Accessibility: Car / bus / walking
Il Sale (3) is a modern restaurant with an open kitchen and a well-designed yet informal atmosphere, perfect for those seeking an authentic but contemporary seafood experience. A distinctive feature is the fish counter at the entrance, allowing guests to choose the catch of the day, ensuring freshness and transparency.
The menu is almost entirely seafood-focused, with a variable seasonal menu and great attention to the quality of ingredients, mainly local. The wine list is also noteworthy, offering carefully selected Apulian and Italian labels that pair perfectly with the seafood dishes. Specialties not to miss include fish carpaccios, tuna tartare, and fish soup, staple highlights of the cuisine.
Starters
Fish carpaccios to season with different types of salt (3, ★★)
Raw baby octopus (1, ★)
Spelt with potatoes, mussels, and zucchini
Tuna and balik tartare with emulsified oil and lemon, and capers in oil (2, ★★)
First Courses
Squid ink spaghetti with Pecorino Romano (1, ★)
Tagliolini with mullet fillets
San Giovanni risotto (1, ★)
Riccia pasta with mussels
Main Courses
Cod on pea velouté
Fish soup with scorpion fish, red gurnard, grouper, and monkfish (3, ★★)
Baked mackerel with vegetables
Mixed fried fish (frittura di paranza)
Desserts
Tangerine ice cream
Summary: Modern and informal restaurant with open kitchen and fish counter, seasonal menu, good Apulian and national wine selection.
Type: Typical trattoria Area: Bari Indicative price:see Table Accessibility: Car / bus / walking
Terranima (3) is a classic and authentic trattoria, one of those places where Apulian tradition is offered with generosity and heart. The atmosphere is simple and welcoming, typical of a trattoria, with a family-like ambiance that immediately makes guests feel at ease.
The cuisine is mostly meat-based and highlights local recipes, with particular attention to local products and small producers. Signature dishes include burnt wheat orecchiette with turnip tops, Martina bombette, and lamb stew with mint cream, showcasing the Apulian land cuisine. The wine list features local labels that pair perfectly with traditional dishes.
Starters
Mixed cold cuts from local producers
Assorted cheeses with farm jam or honey
Battered cod
Timballo of wild Murgia chicory with naturally smoked caciocavallo
First Courses
Burnt wheat orecchiette with turnip tops
Brindisi-style cavatelli with hand-cut sausage, cherry tomatoes, and mint
Rigatoni pacchero with broccoli, smoked pancetta, and Podolic caciocavallo
White lasagna with vegetables and meat
Main Courses
Martina bombette
Grandma Iuccia’s meatballs with veal mince
Family-style stew with lamb and mint cream
Salento-style veal strips
Sides
Bari-style cialledda
Parmigiana-style zucchini
Desserts
Sporcamuss
Summary: Typical trattoria, mainly meat-based Apulian cuisine, simple environment with family-like atmosphere. Wine list with local labels.
🍽️ Ristorante al Pescatore
Type: Seafood restaurant / traditional maritime cuisine Area: Bari Indicative price:see Table Accessibility: Car / bus / walking
Ristorante al Pescatore (4) is a historic address for those seeking authentic seafood cuisine and high-quality ingredients. Upon entering, the fish counter in full view immediately stands out, well-stocked and carefully arranged, allowing guests to appreciate the freshness and variety of the catch before even sitting down.
The cuisine is mostly seafood-focused and emphasizes local products. Signature dishes include two true musts: the mixed raw appetizer and spaghetti with Greek mantis shrimp. Other highlights are the sea urchin linguine and the roasted swordfish steak, concrete examples of a menu centered on simplicity and quality of ingredients. The wine list features Apulian, Italian, and international labels.
Starters
Mixed raw appetizer with sea urchins, oysters, clams, and shrimp (4, ★★★)
Cod rolls with pancetta and black rice
Scampi on ice
Tuna with oil and lemon
First Courses
Sea urchin linguine (3, ★★)
Spaghetti with cuttlefish ink
Spaghetti with Greek mantis shrimp (4, ★★★)
Paccheri with monkfish ragù
Main Courses
Fried calamari
Roasted swordfish steak (2, ★★)
Tiella – potatoes, rice, and mussels
Catch of the day – various preparations (2, ★★)
Desserts
Ricotta tart
Summary: Seafood restaurant with fish counter in full view and strong focus on local ingredients. Wine list with Apulian, Italian, and international labels.
A selection of the most interesting restaurants in Bari, with practical information on cuisine, price, and accessibility.
How does it work?
Check the details of each restaurant and choose based on type of cuisine, budget, and area. All restaurants are presented in a table with essential information.
Type
Each restaurant is classified by cuisine and specialty.
Indicative price
For explanations about the average price for appetizer + first course see Legend 🔗.
Accessibility
For each restaurant, you will find all Google Maps references to reach them easily on foot or, in some cases, by car or tram.
Turin is one of the most important gastronomic capitals of Northern Italy, where the Savoyard tradition meets contemporary creativity and product culture.
Turin offers a rich and distinctive gastronomic scene, ranging from historic fine-dining restaurants to traditional osterias and eateries deeply connected to the local territory.
In this guide you will find a selection of particularly significant venues (see Restaurant Table), along with an overview of their most appreciated specialties, highlighted by customers and major food and wine guides.
From temples of tradition and elegance such as Del Cambio, Carignano and Carlina, to more contemporary yet deeply Piedmontese osterias and restaurants like Antiche Sere and Putrelle, as well as historic establishments such as Pastificio Defilippis and Le Vitel Étonné, you will discover the authenticity of Turin’s cuisine through iconic dishes such as vitello tonnato, agnolotti alla piemontese, ravioli del plin, mixed boiled meats served from the trolley, braised veal cheek and finanziera, enjoying a gastronomic experience that combines history, identity and great Savoyard tradition.
Important notes:
In the following sections you will find some key references to help you better orient your choice among restaurants and their specialties, in particular:
📌 The number next to each restaurant and dish indicates how many gastronomic guides recognize its quality.
📌 The stars shown next to each dish are an internal Tourplan classification, developed based on reviews from major guides: ★★★ dish worth the trip, ★★ must-try dish, ★ dish to try.
📌 The indicative price is an indicative value calculated on a standard meal consisting of a starter + a first course, drinks excluded. See Legend 🔗
Restaurants Table
In the table below you will find a carefully curated list of selected restaurants, created by cross-referencing data from 10 of the most authoritative Italian and international food and wine guides. The selection is not based on proprietary scores or rankings, but on the number of guides that recognize the quality of each restaurant, offering a clear, transparent, and comparable criterion to help guide your choice.
🔎 The guides considered in this selection are: Michelin Guide, Gambero Rosso, l’Espresso Guide, Italian Academy of Cuisine, Slow Food Guide, Bibenda, Il Golosario, Identità Golose, Touring Club Italiano, and TripAdvisor.
Scroll the table down and to the right to view all column data and quickly access the maps Google Maps ➡️
To see the explanation of each data column, click on the column header itself (e.g. Org, Index, etc.) at the top of the table.
Type: Historic restaurant / traditional Piedmontese cuisine Area: Historic centre (Piazza Carignano) Indicative price:see Table Accessibility: On foot / bus Michelin Stars: ⭐
Del Cambio (7) is a landmark of Turin’s gastronomy, founded in 1757 and also frequented by Camillo Benso, Count of Cavour. The setting is elegant and classical, with an outdoor terrace that allows guests to enjoy Piedmontese cuisine in the heart of the city, immersed in a unique and refined atmosphere.
Among the iconic dishes stand out the agnolotti alla piemontese and the Finanziera Del Cambio, true excellences of local tradition. The menu is predominantly meat-based, with careful attention to seasonality.
The wine cellar is one of the restaurant’s true highlights: over 16,000 bottles and more than 4,000 Italian and international labels, from prestigious estates to niche producers, preserved in a 17th-century historic vault.
Starters
Anchovies with green sauce
Piedmontese salad
Moncalieri-style tripe (2, ★)
Traditional vitello tonnato (2, ★)
First Courses
Agnolotti alla piemontese (7, ★★★)
Potato corzetti, grilled mushrooms, sea asparagus and herbs (3, ★★)
Rice with bay leaf, green pepper and marrow (1, ★)
Main Courses
Finanziera Del Cambio (7, ★★★)
Veal kidney with sea urchins (3, ★★)
Desserts
Bonet Del Cambio (5, ★★)
Summary: Historic Michelin-starred restaurant with a classic and elegant atmosphere, outdoor terrace, predominantly meat-based menu and an outstanding wine cellar with over 16,000 bottles — perfect for a complete Turin gastronomic experience.
🍽️ Ristorante Consorzio
Type: Restaurant / contemporary Piedmontese cuisine Area: Historic centre (Turin) Indicative price:see Table Accessibility: On foot / bus
Ristorante Consorzio (8) is an important Turin establishment featuring an elegant and welcoming setting, with a contemporary and refined atmosphere, ideal for those who wish to experience Piedmontese tradition reinterpreted with creativity.
The menu is predominantly meat-based, with seasonal proposals and strong attention to the quality of raw ingredients, including numerous Slow Food Presidia. Among the specialties stand out the cheese selection, the crispy egg on fondue and the quinto quarto (offal), true must-tries according to major food guides. The wine list is extensive, with local, Italian and international labels.
Starters
Veal sweetbreads with bergamot and shallots (6, ★★)
Cheese selection (8, ★★★)
Crispy egg on spinach, fondue and crispy pancetta (8, ★★★)
First Courses
Agnolotti gobbi (7, ★★)
Finanziera ravioli (4, ★★)
Creamy Bergese-style risotto (4, ★★)
Main Courses
Fassona beef braised in Ruché with seasonal vegetables (5, ★★)
Fassona Piedmontese beef rib steak
Crispy Tonchese guinea fowl (4, ★★)
Venison peposo with red cabbage and red berries
Quinto quarto (7, ★★★)
Desserts
Panna cotta with sauces (hazelnut, vincotto, bitter orange) (3, ★★)
Summary: Turin restaurant with a predominantly meat-based menu, strong focus on high-quality ingredients and Slow Food Presidia, wine list featuring local, Italian and international labels, and a contemporary refined atmosphere — ideal for a complete Piedmontese dining experience.
Type: Restaurant / contemporary Piedmontese cuisine Area: Historic centre (Turin) Indicative price:see Table Accessibility: On foot / car
Le Vitel Étonné (3) is a Turin restaurant with a predominantly meat-based menu, also featuring several Slow Food Presidia. The setting is welcoming, with a pleasant atmosphere, and the wine list offers a selection of local, Italian and international labels, perfectly suited to accompany each course.
Starters
Hand-chopped raw beef tartare
Tripe salad (1, ★)
Vitello tonnato (3, ★★)
First Courses
Agnolotti del plin with wild herbs and goat cheese
Egg-yolk tajarin with Bra sausage ragù (2, ★★)
Tortelli filled with braised oxtail
Main Courses
Slow-cooked roasted lamb (2, ★★)
Fried brains and artichokes
Morro cod fillet with black truffle and pistachios (3, ★★)
Braised suckling pig cheek with onion and celeriac purée
Veal shank braised in Nebbiolo
Desserts
Panna cotta
Tarte Tatin (1, ★)
Pear cake with chocolate shavings (1, ★)
Summary: Turin restaurant with a predominantly meat-based menu, good wine selection and welcoming atmosphere, ideal for a complete Piedmontese culinary experience.
🍽️ Tre Galline
Type: Restaurant / traditional Piedmontese cuisine Area: Historic center (Turin) Indicative price:see Table Accessibility: On foot / by car
Tre Galline (6) is a long-established restaurant in Turin, offering a predominantly meat-based menu rooted in classic Piedmontese recipes.
Among its most notable specialties are agnolotti with roast sauce, mixed boiled meats served from the trolley, and braised veal cheek in red wine, dishes that best represent Turin’s gastronomic tradition.
The carefully curated wine cellar features quality local, Italian, and European labels, ideal for pairing with every course.
Starters
Hand-chopped raw beef (2, ★)
Cheese selection served from the trolley (2, ★)
Tartlet with Bra sausage, onion and porcini mushrooms, homemade fresh ricotta with seasonal vegetables
First Courses
Agnolotti with roast sauce (5, ★★)
Pumpkin cream soup with Piedmont-style snails
Tagliolini with artichokes and sweetbreads (1, ★)
Tagliolini with Cervere leeks and black truffle
Main Courses
Mixed boiled meats served from the trolley (4, ★★)
Finanziera (traditional offal stew)
Braised veal cheek in red wine with mashed potatoes (5, ★★)
Oven-roasted milk-fed piglet (1, ★)
Desserts
Pan perdù with pears in wine and chestnut ice cream
Sacher torte
Summary: Traditional Turin restaurant with a meat-focused menu, featuring some must-try classic dishes and a well-curated wine cellar.
Type: Pasta shop / Restaurant / Delicatessen Area: Turin city center Indicative price:see Table Accessibility: By car / on foot from the center
Pastificio De Filippis (2) was founded in Turin in 1872 as a pasta workshop and has evolved over time into a restaurant and delicatessen, maintaining a refined and comfortable atmosphere. Although it is not a traditional full-menu restaurant, it is a true must for lovers of Turin’s pasta dishes, as confirmed by thousands of TripAdvisor reviews. The menu, mainly meat-based with a few fish options, highlights the quality of ingredients and careful attention to seasonality.
Starters
Mixed Piedmontese appetizers
First Courses
Agnolotti with roast sauce (2, ★★★)
Meat and vegetable ravioli del plin with butter and sage (2, ★★★)
Tagliatelle with white rabbit ragù and peppers (2, ★★★)
Main Courses
Veal bianchetto with mustard and pineapple served with red rice
Desserts
Peaches stuffed with amaretti
Summary: Historic Turin pasta shop with restaurant and delicatessen, specializing in traditional Piedmontese pasta dishes, ideal for an authentic handmade pasta experience.
🍽️ Stefano Fanti – Ristorante Circolo dei Lettori
Type: Meat restaurant / charity Area: Turin Historic Center Indicative price:see Table Accessibility: By car / on foot from the center
Stefano Fanti (5) is a classic restaurant located inside the historic Circolo dei Lettori of Turin, in a refined and historic setting. It offers a mainly meat-based menu with notable Piedmontese specialties, such as traditional agnolotti del plin, cappello del prete braised in Nebbiolo, and finanziera. The wine cellar features predominantly local and Italian labels.
Starters
Chopped Fassona Piedmontese beef
Snails in shell Piedmontese style (3, ★★)
Layered tongue and foie gras millefeuille with pears and caramelized fruit in vinegar
Eel terrine, Erbaluce passito, cabbage, raisins, pumpkin and ginger vichyssoise (2, ★)
First Courses
Traditional agnolotti del plin served in napkin style (5, ★★)
Hand-stuffed ravioli with cod “brandade,” Parmatier cream flavored with thyme and lemon (2, ★★)
Tajarin with rabbit ragù and hazelnuts (3, ★)
Main Courses
Cappello del prete braised in Nebbiolo, butter mashed potatoes (4, ★★)
Finanziera (4, ★★)
Veal tournedos Rossini style
Trippa alla savoiarda
Desserts
Torrone parfait, persimmon sauce and chocolate eggs
Summary: Classic restaurant in a historic setting with a meat menu and traditional Piedmontese dishes, wine cellar with local labels.
Type: Classic restaurant / Piedmontese cuisine Area: Turin center Indicative price:see Table Accessibility: Car / bus / on foot from the center
Scannabue Caffe Restaurant (6) is a restaurant with a classic style and elegant atmosphere. The menu is mainly meat-based, featuring Piedmontese dishes and some Slow Food presidia. Specialties include vitello tonnato, agnolotti del plin with three roasts, and braised veal cheek in Barbera. The wine cellar is excellent, with local, Italian, and European labels.
Starters
Raw meat – trio
Selection of homemade breads
Rabbit tuna (2, ★★)
Vitello tonnato (5, ★★★)
First Courses
Agnolotti del plin with three roasts (6, ★★★)
Mountain potato gnocchi with Castelmagno di Amedei cream and hazelnut crumble
Tajarin with egg yolks only, sausage ragù, and Cervere leeks (2, ★)
Main Courses
Brandacujun (creamed stockfish)
Finanziera (2, ★)
Braised veal cheek in Barbera with Viterbo potato puree (5, ★★)
Greppi pigeon with stuffed salt onion and grilled peppers (2, ★)
Desserts
Five chocolate textures (4, ★★)
Panna cotta with chocolate peaches (3, ★★)
Summary: Classic-style restaurant, mainly meat menu with Piedmontese dishes, wine cellar with local, Italian, and European labels.
🍽️ Antiche Sere
Type: Classic osteria / Piedmontese cuisine Area: Turin center Indicative price:see Table Accessibility: Car / bus / on foot from the center
Antiche Sere (7) is a historic osteria in Turin with a classic style and authentic atmosphere. The menu is mainly meat-based, featuring numerous Slow Food presidia and traditional Piedmontese dishes.
Signature dishes include Castelmagno potato gnocchi, rabbit in white wine, and oven-baked pork shank. The wine cellar features high-quality Piedmontese and Italian labels.
A selection of the most interesting restaurants in Turin, with practical information on cuisine, price, and accessibility.
How does it work?
Check the details of each restaurant and choose based on cuisine type, budget, and area. All restaurants are presented in a table with essential information.
Type
Each restaurant is classified by cuisine and specialties.
Indicative price
For explanations on the average price for starter + first course see Legend 🔗.
Accessibility
For each restaurant, you will find all Google Maps references to reach them easily on foot or, in some cases, by car or tram.
📌 For full details see Restaurants Table and to return to restaurant details go back to the index.
Besides being one of the main ports of the Adriatic, Ancona is also one of the most authentic gastronomic destinations in the Marche region, where the maritime tradition intertwines with the rural culture of the hinterland.
In Ancona, the cuisine reflects a genuine connection with the sea and the culinary traditions of the Marche region. From waterfront restaurants at the port to historic trattorias in the city center, the options are varied and cater to both those seeking a refined experience and those wanting to taste recipes handed down through generations.
This guide presents a selection of particularly representative venues (see Restaurants Table), along with an overview of their most appreciated specialties.
The stars of the table are the flavors of the sea: from the famous Portonovo mussels alla marinara to spaghetti with mussels, all the way to the historic Ancona-style stockfish and the rich brodetto, symbol of the local maritime tradition. These dishes express identity, the freshest ingredients, and a culinary culture that combines simplicity, intensity of flavor, and strong territorial roots.
Important notes:
In the following sections you will find some key references to help you better orient your choice among restaurants and their specialties, in particular:
📌 The number next to each restaurant and dish indicates how many gastronomic guides recognize its quality.
📌 The stars shown next to each dish are an internal Tourplan classification, developed based on reviews from major guides: ★★★ dish worth the trip, ★★ must-try dish, ★ dish to try.
📌 The indicative price is an indicative value calculated on a standard meal consisting of a starter + a first course, drinks excluded. See Legend 🔗
Restaurants Table
In the table below you will find a carefully curated list of selected restaurants, created by cross-referencing data from 10 of the most authoritative Italian and international food and wine guides.
The selection is not based on proprietary scores or rankings, but on the number of guides that recognize the quality of each restaurant, offering a clear, transparent, and comparable criterion to help guide your choice.
🔎 The guides considered in this selection are: Michelin Guide, Gambero Rosso, l’Espresso Guide, Italian Academy of Cuisine, Slow Food Guide, Bibenda, Il Golosario, Identità Golose, Touring Club Italiano, and TripAdvisor.
Scroll the table down and to the right to view all column data and quickly access the maps Google Maps ➡️
To see the explanation of each data column, click on the column header itself (e.g. Org, Index, etc.) at the top of the table.
Type: Seafood restaurant / Marche maritime cuisine Area: Ancona Port Approx. Price:see Table Accessibility: Car / bus / walking from city center
Il Molo (3) is one of the reference restaurants for those wishing to enjoy authentic Adriatic seafood in Ancona, in a prime location directly overlooking the port. The setting is elegant yet authentic, with a panoramic veranda overlooking the pier that creates a magical atmosphere, especially at sunset.
The cuisine is strongly linked to Marche maritime tradition, with great attention to the quality of raw ingredients and seasonality. The restaurant highlights local products and Slow Food presidia, offering dishes that combine territorial identity with careful selection of seafood. Two true house specialties stand out: gratinated wild mussels and spaghetti with mussels, symbols of Ancona’s cuisine.
Appetizers
Mixed appetizer
Gratinated wild mussels (4, ★★★)
Scottadito sardines (2, ★)
Spaccasassi and anchovies
First courses
Spaghetti with mussels (3, ★★)
Seafood carbonara (4, ★★★)
Tagliatelle with white seafood ragù
Gnocchi with scampi (1, ★)
Main courses
Catch of the day baked (2, ★★)
Fish brodetto
Adriatic fried seafood
Molo soup
Desserts
Mascarpone mousse
Varnelli semifreddo
Summary: Seafood restaurant, Marche maritime cuisine, panoramic veranda on the port, specialties like gratinated mussels and spaghetti with mussels, ideal for an authentic maritime experience.
🍽️ Ristorante Giacchetti
Type: Seafood restaurant / Ancona maritime cuisine Area: Seafront / beach area Approx. Price:see Table Accessibility: Car
Ristorante Giacchetti (2) is one of the most appreciated addresses to enjoy Ancona’s maritime tradition in a relaxing and scenic setting. The seaside location is a major strength, with service in a veranda and the possibility to dine directly on the beach.
The cuisine is entirely dedicated to Adriatic seafood, offering everything from raw dishes to traditional Ancona specialties. Dishes are prepared respecting local recipes, highlighting freshness and simplicity, central elements of the Marche coastal gastronomic culture.
Appetizers
Octopus salad with potatoes
Raguse and bombetti (sea snails) in porchetta
Mussels marinara
Assorted raw fish
First courses
Paccheri allo scoglio
Seafood risotto
Tagliatelle with seafood
Spaghetti with mussels
Main courses
Stoccafisso alla Anconetana
Fried seafood
Stoccafisso alla Anconetana
Brodetto alla Anconetana
Desserts
Tiramisu
Summary: Seafood restaurant, cuisine based on Adriatic catch, panoramic veranda, and possibility to dine directly on the beach.
Type: Seafood restaurant / Ancona maritime cuisine Area: Seafront / beach area Approx. Price:see Table Accessibility: Car
Ristorante Marcello (4) is one of the most renowned addresses for those seeking a refined sea dining experience in Ancona. The sea-view veranda and, in season, the possibility to dine directly on the beach create a particularly charming atmosphere.
The cuisine is entirely based on Adriatic seafood, with great attention to quality ingredients and the use of several Slow Food presidia. The wine cellar is well structured, with a selection focused on local and Italian labels, perfectly paired with seafood dishes. The result is a balanced menu where tradition and refinement coexist in an atmospheric setting.
Appetizers
Mixed appetizer tasting
Mussels with olive oil and lemon
Portonovo mussels “exploded” or with breadcrumbs (2, ★)
Raguse in porchetta
Sea cicadas
Gratinated mussels (1, ★)
First courses
Ciavattoni allo scoglio
Spaghetti with mussels (4, ★★)
Chitarrine with clams (3, ★★)
Seafood risotto (2, ★★)
Main courses
Mixed fried seafood (1, ★★)
Mixed grill (2, ★★)
Steamed fish with Cervia salt or baked
Monkfish in potacchio sauce
Desserts
Crema catalana
Varnelli sponge cake
Summary: Seafood restaurant with cuisine based on Adriatic catch, wine cellar featuring local and Italian labels, sea-view veranda, and possibility to dine on the beach.
🍽️ Ginevra Restaurant
Type: Gourmet restaurant / Contemporary Italian-Mediterranean cuisine Area: Port area Approx. Price:see Table Accessibility: Car
Ginevra Restaurant (2) is one of the most interesting gourmet venues in Ancona, a modern restaurant with a beautiful port-view terrace that makes the experience particularly charming in the warmer seasons. The environment is elegant and contemporary, with a cuisine that combines Italian, Mediterranean, and European inspiration in a creative way.
The menu offers both seafood and land-based dishes, with great attention to ingredient quality and preparation techniques. The wine cellar is well stocked, featuring a selection of local, Italian, and international labels that pair perfectly with complex and refined dishes. The culinary approach is not strictly traditional but interpretative and international, with sophisticated pairings and careful presentation.
Seafood Starters
Selection of raw crustaceans and Adriatic fish
Grilled Adriatic cuttlefish with thyme, blackberry mustard from Ghettarello and mixed greens in panzanella
Mixed crustaceans in court-bouillon with pumpkin-coriander chutney
Land Starters
Hand-chopped Piedmontese Fassona tartare with slow-cooked egg
Venison loin ceviche, red onion, hummus with forest mushrooms
Ginger pea flan with stracciatella foam
Sea First Courses
Spaghetti with lobster, black carrot pearls, and crispy leek
Carnaroli Andreone rice with Sicilian clementines and champagne, marinated blue prawn with ginger
Charcoal tagliolino with prawns, bisque, and pea oil
Land First Courses
Tortelloni with Conero wild boar, orange aroma, parmesan cream and Jerusalem artichoke
Colored cauliflower purée, Rosso Conero vinaigrette, green pepper with parsley sponge
Paccheri with green broccoli cream, pecorino crumble, and red turnip oil
Sea Main Courses
Monkfish in potacchio sauce with celery root and shallot in red wine
Stew with field herbs, John Dory, scampi, gilt-head bream, prawn, and turbot cooked in different styles
Yellowfin tuna cutlet with sautéed field herbs, vegetable tartare, and mayonnaise
Land Main Courses
Roasted pigeon breast with turmeric, Sichuan pepper, Cantiano cherry, casserole leg, and golden wing in tender Ascolana style
White Marche veal fillet with Rosso Conero, sautéed vegetables, and purple potato
Free-range Val di Chienti chicken roasted with pine nuts, basil, green beans, and yellow pumpkin
Summary: Gourmet restaurant with seafood and land dishes, wine cellar with local and international labels, and panoramic port-view terrace.
🍽️ Saviotti
Type: Gourmet restaurant / Contemporary Italian cuisine Area: City center Approx. Price:see Table Accessibility: Car / On foot
Saviotti (3) is an elegant and modern restaurant, offering a culinary range from seafood to meat, reinterpreting Italian cuisine with Mediterranean and international influences. The location is refined and romantic, with a splendid panoramic terrace ideal for special dinners, events, or simply enjoying a view of the port.
Great attention is given to ingredients, with many high-quality products and Slow Food presidia. The wine cellar is well-stocked with Italian and international labels, perfect for pairing with creative dishes and enhancing the gastronomic experience. The atmosphere is curated, elegant, and romantic, with attentive service highlighting Saviotti’s gourmet cuisine.
Sea Starters
Lightly smoked amberjack carpaccio
Red prawn tartare with lime sour cream
Grilled scallops, yellow pumpkin cream and crispy pancetta
Kobe filet tataki with soy caramel and grilled vegetables
Sea First Courses
Potato gnocchetti with cuttlefish ink, octopus and squid
Lasagnetta with Portonovo mussels and Pachino cherry tomatoes
Potato gnocchetti with mullet bottarga, sea urchins, and baby squid
Land First Courses
Carnaroli risotto with sweet Croce gorgonzola, duck breast and aromatic herbs
Mancini paccheri alla carbonara with Iberian guanciale and Vacche Rosse parmesan
Patanegra-filled cappelletti with cream and herring caviar
Sea Main Courses
Red mullet stuffed with potatoes and capers with black olives and confit cherry tomatoes
Turbot fillet with vegetable ratatouille and green sauce
Land Main Courses
Roasted quail on potato fondant, shallots, and black olives
Pigeon with offal and sweet-and-sour spring onions
Desserts
Goat Blu, honey and white chocolate tiles
Carrot cake with mascarpone
Summary: Gourmet restaurant with meat and seafood menu, wine cellar with local and international labels, and panoramic terrace with romantic atmosphere.
🍽️ Osteria La Bottega di Pinocchio
Type: Osteria / Traditional and seafood cuisine Area: Historic center Price:see Table Accessibility: On foot / bus
Osteria La Bottega di Pinocchio (3) is one of the most authentic osterias in Ancona, renowned for its cuisine highlighting Marche traditions and local seafood. The setting is welcoming and well-kept, with a strong focus on high-quality ingredients, many Slow Food Presidia, and a cellar with local labels. A standout specialty is Stoccafisso all’anconetana, the true signature dish of the house.
Starters
Cured meats and cheese selection with “pizza grasselli
Marinated anchovies
First Courses
Ravioli with ricotta and Pecorino di Fossa in tomato sauce
Potato half-moons filled with cod in stoccafisso sauce (2, ★)
Passatelli with porcini mushrooms (seasonal)
Main Courses
Rabbit in potacchio (2, ★★)
Baked cod with potatoes
Pork suckling in porchetta style (2, ★)
Marchigiana-style tripe (2, ★)
Stoccafisso all’anconetana (3, ★★)
Desserts
Homemade tart
Summary: Traditional restaurant offering seafood and land-based dishes of Marche tradition, cellar with local labels, and specialties such as Stoccafisso all’anconetana.
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A selection of the most interesting restaurants in Ancona, with practical information about cuisine, price, and accessibility.
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Check the details of each restaurant and choose based on cuisine type, budget, and area. All restaurants are presented in a table with essential information.
Type
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Indicative price
For explanations about the average price for starter + first course see Legend 🔗.
Accessibility
For each restaurant, you will find all Google Maps references to easily reach them on foot or, in some cases, by car or tram.
