581 Best Restaurants in Italy

One of Palermo's best modern pizzerias serves delicious Neapolitan pies from a big oven in the open kitchen—the genius is in the crust, which is seared in a matter of seconds. The owners make their money on a quick turnover (so don't expect a long, leisurely meal), but the pizza is delicious and the place often serves until midnight—later than almost any other restaurant in the neighborhood.

The heaping seafood antipasti alone is reason enough to visit this classic seafood-focused eatery close to the Biennale—think tuna and swordfish carpaccio, spider crab, clams, crab pâté, and a variety of fish. But you'll also want to stay for the excellent mains, particularly soft-shell crab, mixed grilled fish, and spaghetti vongole, plus the lovely courtyard setting.

Starting in 1968, the mini-empire of owner Alfredo Olivieri was built one granita and one pane cunzato at a time, and no summer on Salina is complete without a stop at his little shop off the Marina Garibaldi piazza in Lingua. You'll find all the classic granita flavors (almond, coffee, lemon, pistachio), but it's the seasonal fruits that shine here: mulberry, fig, wild blackberries, watermelon, and cantaloupe. For something more savory, the overladen open sandwiches known as pane cunzato (one recent August they served 1,500 in a single day) pile on the signature flavors of the region. Look for the "Eoliana" full of capers, olives, anchovies, peppers, onions, and tomatoes. Olivieri also has a full-service trattoria and a bakery, both steps from the original panineria.

Host Paolino Cesari has been presiding over his eatery since 1962, and he and his staff go out of their way to make you feel at home. The food's terrific, and if you love pork products, try anything on the menu with mora romagnola: Paolino has direct contact with the people who raise this breed that nearly became extinct (he calls it "my pig"). The highly flavorful meat makes divine salame, among other things. All the usual Bolognesi classics are here, as well as—in fall and winter—an inspired scaloppina alla Petroniana (veal cutlet with prosciutto and fontina) that comes smothered in white truffles. This one-room restaurant has white tablecloths, dark-wood paneling, wine-bottle-lined walls, and is just a few minutes' walk from Piazza Maggiore.

Featuring, as its name suggests, stunning views of sky, sea, and land and run by the fourth generation of the famiglia Cavaliere (sommelier Giuseppe, front-of-house manager Antonio, and chef Marco), this restaurant just outside of town serves exquisite dishes made with fresh local produce—often from its own orto garden and the sea below. Many diners opt for the aromatic theater al tavolo of the signature spaghetti al cartoccio dal 1965 (spaghetti with clams, olives, capers, tomatoes, and oregano), which the ever-smiling Antonio removes from baking paper, mixes, and serves.

In the quieter part of Trastevere, the family-run Da Enzo is everything you would imagine a classic Roman trattoria to be. There are just a few tables, but diners from around the world line up to eat here—a testament to the quality of the food. Because it's so small and does not accept reservations, there's almost invariably a wait, so arrive early for a better shot at speedy service.

Amid its own terraced vineyards with inspiring views to the island of Ischia and beyond, this is much more than just a well-reputed restaurant. The owner's mother was a friend of Axel Munthe, and he encouraged her to open a food kiosk, which evolved into Da Gelsomina; today the specialties include pollo a mattone (chicken grilled with bricks) and locally caught rabbit. It has an immaculately kept swimming pool, which is open to the public for a small fee—a buffet is served as you lounge here. Close to one of the island's finer walks as well as the Philosophy Park, it's an excellent base for a whole day or longer. There's also a five-room pensione, with free transfer service by request from Anacapri center.

This tavola calda (cafeteria) in the middle of the covered Mercato Centrale has been serving Florentines since 1872. Tasty primi and secondi are always available, as are bollitos (boiled beef sandwiches), but the cognoscenti come for the panino con il lampredotto (tripe sandwich)—best when it's prepared bagnato (with the bread quickly dipped in the tripe cooking liquid) and served slathered with the green and/or spicier red sauce.

A Triestino institution, this is the oldest and most esteemed of the many "buffet" restaurants serving pork and sausages around town, with a wood-paneled interior and seating outside. It specializes in bollito di maiale, a dish of boiled pork and pork sausages accompanied by delicately flavored sauerkraut, mustard, and grated horseradish. Unlike other Italian restaurants, buffets don't close between lunch and dinner, and tap beer is the drink of choice. For what seems to be a "fast food" restaurant, the service is surprisingly friendly and helpful.

This restaurant just across the way from the Basilica of San Lorenzo and run by the Gozzi family since 1915 serves food that's as delicious as it is affordable. The menu short menu changes daily, though the lombatina alla griglia (grilled veal T-bone steak) is almost always available, and meat eaters should not miss it. Pastas are equally terrific. Dessert, in true Florentine fashion, is usually limited to biscotti with vin santo. Reservations are absolutely essential—even in low season.

Located right on the beach at Porto Palo, Da Vittorio is something of a local legend, highly regarded and much loved by everyone from wine and olive oil makers to celebrating families. The focus is on fresh fish and seafood, with pasta for the first course, and grilled fish for a second, all enhanced with traditional Sicilian flavors such as capers, almonds, and wild fennel. The spot dates back to the 1960s when Vittorio, a young cook from Bergamo, fell in love with a Sicilian girl and opened a small restaurant in a beach shack. These days, there’s a smart glass conservatory and cream damask table linens, along with a terrace for alfresco dining, and—a real mark of Vittorio’s success—a local following strong enough to keep the restaurant open all year, a real rarity in these parts.

This elegant but simply furnished Michelin-starred restaurant near the port offers modern and creative Italian haute cuisine on two wide-ranging tasting menus (€120 and €155 per person), consisting of a series of dishes that are only revealed when presented to your table (any food allergies can be communicated beforehand). Dal Corsaro shares its kitchen and chef, Stefano Deidda, with the adjacent Fork, an elegant and modern bistro where you may find such mouthwatering concoctions as smoked mackerel with honey and liver, and cheesecake salad with marinated salmon and citrus, while desserts might include licorice ice cream with a crunchy almond topping. Fork offers five-course tasting menus costing €70 and €75, and has outdoor dining in spring and summer.

Set in a palace dating from 1757, this is one of Europe's most beautiful and historic restaurants, with decorative moldings, mirrors, and hanging lamps contrasted with ultramodern takes on Piedmontese cuisine from young Michelin-starred chef Matteo Baronetto. Order an inventive signature dish such as the Piedmontese salad, with around 24 artfully composed ingredients, and an expertly prepared meat or fish dish, or opt for the six- or nine-course tasting menu to sample more of the chef's innovative cooking.

Every pizzeria along Via dei Tribunali is worth the long wait—and trust us, all the good ones will be jam-packed—but just one can claim to have served a U.S. president: Bill Clinton enjoyed a margherita here when the G8 was held in Naples in 1994. Today the superlative pizzaioli (pizza makers) turn out a wide array of pizzas, all to the utmost perfection. Skip the calorie-counting and try the frittura, and you'll be pleasantly surprised with this mix of Neapolitan-style tempura featuring zucchini, eggplant, rice balls, and more. 

A gastronomic giant and pioneer in upscale farm-to-table cuisine (it even grows its own produce on a small farm nearby), Don Alfonso is considered one of Italy's best restaurants. It's a family affair, with mamma (Livia) handling the dining room, papà (former chef Alfonso Iaccarrino) tending to the organic plot, one son working as the current chef (preparing classic dishes alongside edgier creations), and the other serving as maître d'. For an extra splurge you can stay at their self-styled boutique hotel with a range of vibrantly decorated rooms and a heating pool. 

A gracious series of delicately arched rooms at this beloved local eatery are lined with wine bottles and sepia-tone images of the old town. À la carte preparations bring together fresh seafood and inspired creativity: sample, for instance, the sublime spaghetti delle Sirene (with sea urchin and shrimp in butter) or cod with saffron from the Ibleian hills with a courgette puree. If you want, you can put yourself in the hands of the chef and opt for one of the exquisite tasting menus, which start at €75 excluding wine. The wine list is, in a word, extraordinary, and allows you to choose from the best wines in Italy and beyond.

Ferrara is a city of wine bars, beginning with this one (allegedly Europe's oldest), which opened in 1435—Copernicus drank here while a student in the late 1400s, and the place still has an undergraduate aura. The twentysomething staff pours well-chosen wines by the glass, and they serve cappellacci di zucca (pasta stuffed with squash) with two different sauces (ragù or butter and sage). Those in search of lighter fare might enjoy any of the salads or the grilled vegetable plate with melted Pecorino. Perfectly dusty wine bottles line the walls, and there are wooden booths in another small room for those who want to eat while they drink. No reservations.

In this cozy and atmospheric cross between a wine bar and a restaurant, you can put together a fabulous, inexpensive dinner from various classic dishes from all over Italy. Portions are small, but prices are reasonable—just follow the local custom and order a selection, perhaps starting with fresh burrata (mozzarella's creamier cousin) with tomatoes, or a selection of prosciutti or salami. Don't pass up the house specialty: lasagna—there are several kinds on the menu. Main courses are limited, but they include a savory Veneto stew with polenta.

Located on the main street, this bar offers a large selection of wines, both local and from farther afield, plus delicious light fare; its umbrella-covered patio is a welcoming spot to recuperate after a day of hiking. Susanna, the owner, is a certified sommelier who's always forthcoming with helpful suggestions on pairing local wines with their tasty bruschettas.

This beautifully remodeled restaurant and wineshop serves a light menu that pairs nicely with the lovely wines here, the main draw. Upon entering, you descend a staircase to a tasting room filled with rustic wooden tables. The menu includes typically Tuscan ingredients such as pigeon, and bistecca in a Brunello wine sauce, with a wide choice of vegetarian options. Adjacent is a small dining area with a splendid view of the hills far below, and outside is a lovely little terrace perfect for sampling Brunello di Montalcino when the weather is warm.

This institution—it's been around since 1806—began life as a butcher shop and, indeed, it still is. But it also has a little restaurant inside the shop which serves great taglieri (plates of mixed cured pork products, usually, though cheese does prominently figure as well). Soups, lasagne, various tartares, and sandwiches are also on hand. The quality of the products is exceptional.

It's everything you're looking for in a true Roman eating experience: authentic, in a historic setting, and filled with Italians eating good food at good prices. In this very romani di Roma (Rome of the Romans) neighborhood, surrounded by discos and bars, you can enjoy classic local dishes, from vegetable antipasto to cacio e pepe (said to be the best version in the city) and lamb chops.

A popular gelateria run by a young couple offering lots of fresh house-made gelato flavors as well as interesting bubble tea options, granita, frappé, frullati, fresh fruit cups, and crepes. 

What is, perhaps, the oldest and best wine bar in Florence serves cured meats and cheeses, as well as daily specials. Crostini and crostoni—grilled breads topped with a mélange of cheeses and meats—are the house specialty, but the verdure sott'olio are divine, too. The lengthy wine list offers great options by the glass and terrific bottles from all over Italy and beyond. All this can be enjoyed at rustic wooden tables and seated outdoors when weather allows.

After 14 years in Austin, Texas, chef Cristina Bowerman returned to Rome to reconnect with her Italian roots, and her cooking is as innovative as the building she works in (Glass has received numerous recognitions for its design as well as its expertly executed cuisine). The menu, which changes frequently, features dishes like a standout steak tartare and lobster polenta with yuba.

Under the porticoes of gorgeous Piazza Matteoti, with its vibrant student and dialect-speaking locals, Grosmi is a reliable choice for excellent coffee, pastries, and people-watching. Although the brioche filled with chocolate, custard, or fruit jam are staples, some opt for a small cake or macaroon to accompany their caffeine fix.

Chef, artist, and visionary Massimo Bottura has joined forces with the creative folk at Gucci to develop a marvelous menu that is both classic and innovative. Though he trained with Ducasse and Adrià, his major influence was his grandmother's cooking. His protégé, Karime Lopez, helms the kitchen.

Inside atmospheric stone-walled ancient cellars, the latest incarnation of Guido—which began in 1961 in Costigliole d’Asti—is now managed by the son of the original owners. It serves up excellent preparations of traditional dishes best sampled with one of the three tasting menus (classic, vegetables, or fish), along with superlative pairings of wine from the surrounding regions.