4 Best Restaurants in Mantua, Lombardy and the Lakes

Heralded as one of Italy's classic gourmet restaurants, Ambasciata (Italian for "embassy") emphasizes elegance in tiny Quistello, 20 km (12 miles) southeast of Mantua. Those who are willing to make the trek (and pay the bill) can order à la carte or opt for the tasting menu (from €80) with an ever-changing array of traditionally inspired creations, such as the famed tortelli di zucca (pumpkin tortelli with pumpkin cream, almond cookies, and Parmigiano-Reggiano), or mains like guinea fowl with mostarda, and roast pigeon with 25-year reserve balsamic vinegar.

A steady crowd has kept Caravatti's baristas pulling espresso shots and mixing up its signature aperitif since 1865. The secret Caravatti concoction of wine and herbs—among them, white wormwood and hibiscus—is paired with snacks during the predinner aperitif hour; for breakfast, there's a wide selection of pastries and sandwiches. Grab an outdoor table facing Piazza del'Erbe for prime people-watching. 

The Freddi family's history in Piazza Cavallotti began more than 100 years ago. On the edge of the historical center of town, it's still where locals queue to buy Mantua's traditional pastas and pastries—don't miss sbrisolona (meaning "crumbs" in Italian), a hybrid cookie and pie that you'll see sold everywhere with varying levels of quality. Here, the mix of flour, almonds, butter, and lemon peel is truly delightful as it crumbles in your mouth. They also have a wide selection of fresh pastas, including tortelli di zucca to take away.

In Mantua, sücar brüsc (brusque sugar), is another way of saying salt—since sugar and salt are deceptive look-alikes. Savory-sweet also describes the city's culinary stars tortelli di zucca (pumpkin ravioli) and mostarda mantovana (relish with apples, pears, and mustard oil). Down the street from the Palazzo Ducale, at this restaurant-enoteca with steel chairs and wood tables, magnum crate towers, and a ceiling filled with other Mantuan phrases translated into Italian, savory-sweet flourishes. Start with one of the most popular dishes, bis di tortelli (ravioli encore), a plate with saccharine tortelli di zucca on one side and tortelli amari (bitter mint tortelli) on the other. For mains, there's the guancialino di maiale (slow-cooked pork cheek with sweet and sour cherries), or go for three-, four-, or five-course customizable tasting menus to make it easier to choose. An extensive caviar and wine list and made-to-order tiramisù.