1178 Best Restaurants in Italy

One of Diamante's most popular restaurants, in the old town center just off the seafront promenade, has atmospheric stone interiors. In the summer, sidewalk tables are the perfect relaxed place to watch the evening passeggiata while savoring inventive fish dishes.

Just off bustling Via Toledo on the basalti flagstones of a narrow Quartieri Spagnoli street, this small trattoria does superb-value, classic Neapolitan dishes. Take a seat at one of the small tables with checkered tablecloths and ask the amiable staff about the day's freshest seafood, meat, and vegetable dishes while taking in the atmospheric surroundings.

Atrani's most reliable option (since 1986), where each day's fare depends entirely on the seafood catch and is elegantly presented, is an intimate place on the main walkway at the back of the piazza. White coved ceilings and immaculate linens are offset by a colorful naive-art mural of fishermen mending paranze (trawler nets).

Almost an institution, the "Tiny Anchovy" (as the name translates) doubles as a pizzeria-trattoria, but the real reason for coming is the bar's tasty cicheti (finger foods), like the eponymous anchovy minipizzas, the arancioni (stuffed fried rice balls), and the polpette (meatballs or croquettes). Wines by the glass change daily, but there is always a good selection of local wines on hand, as well as some Tuscan and Piedmontese choices thrown in for good measure. 

Locals along this part of the coast rave about this tiny restaurant a short stroll up from the harbor. The environment is modest—a spare interior with a few tables—but the seafood served is remarkably fresh.

Grab a seat among locals at this charming, intimate eatery—the perfect place to pop in for a lunchtime primo or to embark on a romantic evening. The name, referring to the tranquillity of the lagoon at the turn of the tide, reflects this restaurant's approach to food and service, and you'll find such tempting seafood-based dishes as gnocchi with scallops and zucchini and curried scampi with black rice; tasteful decor sets the mood with exposed brick, iron and glass accents, and charming fish sculptures.

This two-Michelin-starred restaurant turns out delicious and high-quality seafood dishes that surprise and evoke a sensory experience. Spaghetti is served with citrus and sea urchin, and all the dishes are artfully presented. Desserts are surprisingly sophisticated. Service is helpful and thorough, but beware of the sometimes slow kitchen.

If you see a line of hungry-looking patrons between the funicular stations of Toledo and Chiaia, you'll know you are close to Pizzeria Acunzo. When ordering, note that there are few variations of the thickly crusted pizzas—after all, this establishment has been running for 60 years, and its tried-and-tested product is, as onetime diner Isabella Rossellini can confirm, fenomenale.

Even if this café--wine bar wasn't at one of the city's busiest intersections, on the corner between the Frari and the Scuola of San Rocco, it would be worth the trip. It's small but with an amazing variety of drinks, cicheti, and pastries, plus an energetic and welcoming atmosphere. There's room for only a very few seats inside, but you'll want to be at a table outside anyway, watching tourists, students, commuters, and locals stream past. Perfect for a late snack or drink, as it's open all day until 11 pm.

With its sober interior, reasonable prices, and local clientele, this place on a quiet square rises above the majority of San Vito's tourist-oriented eateries. Seafood, of course, predominates on the menu, best sampled in such dishes as fish couscous, risotto allo scoglio, and cassatelle in brodo di pesce (fresh pasta in a fish broth, stuffed with ricotta, almonds, parsley, and garlic). Service is polite and professional, there are tables outside, and (unusually for this resort destination) the restaurant stays open all winter.

This lively beachfront restaurant, with views of the sea from its windows, has changed names and owners several times, but it continues to have some of the best and most inventive fish and seafood dishes in town, as well as a fantastic setting. The wine list is extensive and ventures well over the nearby French border, with select bottles.

This popular restaurant on the pedestrianized Corso Vittorio Emanuele occupies some former stables, though the modern art on the walls and its candlelit tables evoke far more romantic associations. Dishes are predominantly local and traditional, including such starters as a delicious fish couscous and busiate pasta with Trapani-style pesto (which is made with ground almonds instead of pine nuts and tomatoes) and eggplant, while among the mains you'll be tempted by ghiotta di pesce misto (mixed seafood in a rich sauce of tomatoes, olives, and capers), and grilled swordfish. In summer, you can dine at outdoor tables.

This restored 5th-century olive oil mill is now a chic restaurant in the historical center of Finalborgo. The relatively high prices are justified by excellent seafood and meat dishes as well as the pampering setting of clean white, arched and vaulted rooms that foster an air of space and tranquility. The five-course tasting menu (€58) is a great way to sample the dishes on offer.

At this rustic, wood-rich family-style osteria, it's worth giving the robust local specialties, such as tripe, snails, or stewed game, a go—many of them served with polenta. Less adventurous diners can go for other homey options, such as goulash, polenta with cheese and mushrooms, or one of Bacaro's open-face sandwiches, generously topped with fresh salami, speck, or other cold cuts. Although the restaurant caters to tourists—as is the case with most eateries in Asolo—the food here is better than average.

This sleek restaurant with an unrivaled bay view is on a busy street just steps from the Piazzetta. Passersby often gather to study the menu and drop in for a quick bite (despite surprisingly high prices for some specials and things like soft drinks), though dishes such as scialatielli con aragosta (homemade pasta with lobster) or paccheri al coccio (pasta with shellfish) deserve hours to savor. Two all-window, no-wall dining terraces (one uncovered in good weather) afford spectacular vistas across to Procida and Ischia.

Pick up lunch or dinner to go from Al Castello, perfect for a seaside picnic or a meal at your Airbnb. They roast whole chickens daily (rotisserie style) and have an impressive line of baked pastas, roasted potatoes, sautéed or grilled vegetables, and involtini stuffed with cheese, bacon, or pistachios. The storefront is tiny (there's no on-site dining), and it's best reached by foot; Via Re Martino is the main artery of Aci Castello and has extremely limited parking.

The well-heeled, the business-minded, and those with refined palates frequent this outpost of tranquility. The owners hail from Le Marche, the region northeast of Rome that encompasses inland mountains and the Adriatic coastline, so dishes from their native region feature alongside seafood and meats ready to be grilled. There's also an excellent and well-priced wine list.

Occupying part of a former convent, this restaurant opened in the 1960s receives glowing reviews for its varied and tasty preparations involving anchovies. For the adventurous there are dishes such as spaghetti con colatura (with a modern version of garum); less adventurous types can try one of the excellent pizzas made in a wood-fired oven. Book a terrace table or take a pew under the soaring arches and faded frescoes.

For years, Diane and Cesare Benelli's Al Covo has set the standard of excellence for traditional, refined Venetian cuisine; the Benellis are dedicated to providing their guests with the freshest, highest-quality fish from the Adriatic, and vegetables, when at all possible, from the islands of the Venetian Lagoon and the fields of the adjacent Veneto region. Although their cuisine could be correctly termed "classic Venetian," it always offers surprises, like the juicy crispness of their legendary fritto misto (fried mixed seafood and vegetables)—reliant upon an unconventional secret ingredient in the batter—or the heady aroma of their fresh anchovies marinated in wild fennel, an herb somewhat foreign to Veneto. The main exception to Al Covo's distinct local flavor is Diane's wonderful Texas-inspired desserts, especially her dynamite chocolate cake.

In Italian, al fresco means open-air, and when the weather cooperates you can dine in the candlelit garden of this restaurant converted from a former factory. The string lights and wooden tables create a romantic setting, while indoors, a greenhouse with terra-cotta floors is decorated with seasonal floral arrangements, chandeliers, and pendant lights to add to the 19th-century charm. The menu offers plenty of classic dishes from throughout Italy like Pappa al pomodoro (a Tuscan bread soup), a Milanese veal cutlet, and a codfish from Liguria. Fish and seafood are prominent for mains as are chef Andrea Mangiaracina's low-temperature cooking techniques. Wines from nearly every region in Italy make up the extensive list.

Set in a handsome Stile Liberty palazzo, with outdoor seating and a smart, minimalist dining room, the well-regarded "Red Cat" has been serving elegant seafood since 1952. The third-generation owner and head chef Agostino Bartoli is renowned for his innovative dishes using the freshest fish and seasonal vegetables.

In a 14th-century building close to the Piazzetta, this small, friendly, family-run restaurant has arched ceilings, autographed photos of famous patrons, and lots of atmosphere. Specialties include scialatielli ai fiori di zucchine e gamberetti (with zucchini flowers and shrimp) and cocotte (homemade pasta with mussels, clams, and shrimp), but the owner delights in taking his guests through the menu of regional dishes.

Pisa is an incredibly multicultural city, as evidenced by restaurants like this one, which serves the best Middle Eastern food in town. The tables are a little close together, but the atmosphere is lively, and you'll find all the classics—from falafel to hummus—as well as a delicious dessert of ricotta mousse with homemade quince jam. 

It's easy to spot this tiny bacaro shoved into a corner of the campo adjoining Campo San Giacometto just beyond the Rialto markets: it's the one mobbed with chatty patrons—dressed in suits, jeans, or travel wear, shouldering messenger bags or backpacks, with strollers or carts loaded with market acquisitions—each with a glowing spritz or glass of wine in hand. Step up to the banco (counter, or bar), scan the chalkboards for the lists of wines (whites on the left, reds on the right), then choose from the myriad cicheti (meat, tuna, or eggplant croquettes; crostini and panini with imaginative combos of radicchio, artichokes, fish, sopressa [premium salami], ossocollo [cured pork], and more) in the glass case.

The nondescript entrance on a narrow side street leads upstairs to the main dining room of this neighborhood favorite, where those in the know enjoy dining on classic Roman fare under arched, frescoed ceilings. Fried zucchini flowers, Roman-Jewish style artichokes, battered salt cod, and gnocchi are all consistently excellent, and the menu has some nice, historic touches, like a beef-and-citron stew from an ancient Roman recipe of Apicius. If the porchetta is being offered, order it.

Nicola Mendolia's seaside restaurant is comfortable, casual, and faithfully focused on food—primarily pizza, but with an extensive selection of seafood, pasta, and meat, too. Dark, heavy wooden tables create a comfortable environment filled with a mix of jovial locals and businesspeople, though the most memorable option is to dine on the spacious terrace.

Locals drop into this friendly bacaro to explore wines from this region and elsewhere in Italy, which accompany a carefully chosen selection of meats, cheeses, and other food from small, artisanal producers, used in tasty panini like the porchetta romane verdure (roasted pork with greens) and in elegant cold platters. A young, friendly staff reel off the day's specials with ease. There are a few tables in the intimate back room, and when the weather cooperates, you can sit outdoors on the lively campo, watching the Venetian world go by.

This little gem of a seafood restaurant right on the coast serves wonderfully fresh seafood. It is a very informal dining experience, with friendly staff and excellent prices.

Outside the center of town, this is a fun place to sample specialties from the Puglia region of southern Italy. These include homemade orecchiette and other pastas served with a variety of sauces; dishes are piled high, so share or come with a big appetite. There is a wide array of first courses, as well as plenty of vegetable, meat, and fish dishes.

The unusual flavors of gelato scooped up here include cinnamon and ginger and fig with cardamom and walnut, but the classics also get rave reviews. Ask for a taste of the passito flavor, if it's available; it's inspired by the popular sweet Italian dessert wine. The homemade panna or whipped cream is a great addition to any flavor. If you can't decide on one, mix and match.