1178 Best Restaurants in Italy

A gracious series of delicately arched stone rooms at Giovanni Guarneri's famed eatery, which opened in 1985, are lined with wine bottles and sepia-toned images of old Ortigia. It's all about the freshest seafood and inspired creativity here: from the historic Radici tasting menu sample for instance, a 1986-classic spaghetti delle serene (with sea urchin and shrimp in butter), or partake in a special from 1999, seared tuna with red and green bell pepper dipping sauces. The wine list and pairings, guided by long-serving Neapolitan sommelier Vincenzo, are extensive and extraordinary.

Visitors to Lake Iseo would do well to follow the locals' lead by sampling the delightful cooking at this cozy restaurant just south of the lake. The elegant dining area, with wood-beam ceilings and stone walls, is juxtaposed with the thoroughly modern menu, which offers a selection of "classic" and "creative" dishes. For even more of a unique experience, let the sommelier choose local Franciacorta wines to pair with your dishes.

At this contemporary cantina and hip hangout in a very Venetian neighborhood, the owner pairs enthusiastically chosen wines and artisanal beers with select meat, savory cheese, pasta dishes, and seasonal vegetable combos. With outside-only seating (not particularly comfortable), it's more appropriate for an aperitivo and a light meal. In temperate weather, this tiny enoteca's exuberance bubbles out into the city's broadest street well into the late evening. It's named after a play by turn-of-the-20th-century emancipated lady Amalia Rosselli—look for the framed title page inside.

Smack in the middle of the city, with the freshest produce right outside its door, this pizzeria features pies made with dough by Rome's renowned family of bakers, the Rosciolis. The menu also offers a good selection of pastas, mains, and local Lazio wines.

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; and one of their classic baccalà dishes, which includes a Torre (Tower) medley of the four preparations for two people served 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. The bar's certified sommeliers are forthcoming with helpful suggestions on pairing local wines with their tasty bruschette.

“The Alchemist" is an apt name, as the chef's transformations are magical, and everything can be paired with wines from the restaurant's extensive selection. Though pasta, veggie, and meat dishes change seasonally, the homemade gnocchi in Sagrantino wine sauce, always on offer, wins raves from guests, plus all the delicious desserts are made on the premises.

In the Villa Laetitia, a boutique hotel owned by Anna Fendi, this gorgeous restaurant has soaring ceilings, a crystal chandelier, and Art Nouveau motifs. The elegant setting provides the perfect backdrop for creative, flavorful dishes by Domenico Stile, one of Rome's youngest two-Michelin-starred chefs, and surprising wine pairings by Rudy Travagli, sommelier and restaurant manager. Choose two courses and dessert à la carte, or select a six- or eight-course tasting menu curated by the chef.

This family-run hole-in-the-wall has been in business since 1890 and specializes in one thing and one thing only: porchetta, the slow-roasted pig that the town of Ariccia in the Castelli Romani is famous for. Alessandro, the fifth-generation proprietor, slices it thin and slaps it on a sandwich roll. For vegetarians and the pork-averse, there are cheese-and-veggie sandwiches.

Wine lovers shouldn't miss this cozy and compact gastro-bistro run by the Spezzamonte brothers, which offers wine from more than 700 vineyards along with modern takes on classic Venetian dishes, such as scampi in saor (marinated langoustines) and grilled local amberjack. If you can't choose, let the helpful servers suggest the perfect vino to pair with your à la carte dishes or tasting menu. Snacks are available at aperitivo (aperitif) hour.

Matteo Mutti's gelato flavors have personality—like cheesecake with red pepper, rosemary, and pineapple, which might sound strange, but leaves a delightful impression on your taste buds. Other standouts are "Anni '90," inspired by Mutti's favorite tastes of the '90s—sour cherry and chocolate chip—and "Disaronno," swirled with a Lombardy liquor that is infused from apricot pits. The classics like pistachio and vanilla are also represented along with a selection of gelato popsicles, cakes, and sundaes in cups, cones, or brioche bread, to add even more flavor combinations. Mutti—who is also the inspiration for the gelateria's logo—is often behind the counter serving up his inventive creations. There are a few small tables, or better, enjoy your gelato while exploring Riva.

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 that serves great taglieri (plates of mixed cured pork products, usually, though cheese does prominently figure as well). Soups, lasagna, various tartares, and sandwiches are also on hand; the quality of the products is exceptional.

The emphasis is on all-natural ingredients at this woman-owned gelateria, which has several locations in Rome, including one near Campo de' Fiori and another in Trastevere. Flavors change often but might include favorites like stracciatella (with chocolate shavings) and hazelnut as well as more unusual flavors like matcha or carrot cake.

Your palate will travel from the lakes to the countryside to the mountains, all from the comfort of your table at this cozy (six-table) stone-arched eatery tucked into Como's commercial district. Expect creative takes on risotto, ravioli, and linguine using both locally harvested and more exotic ingredients, best sampled with a tasting menu.

This warm, wood-paneled upstairs dining room, under the arcades of the pedestrians-only town center, serves creative Tyrolean dishes made with ingredients grown in the city's monastery gardens. Owner/chef Florian Fink creates seasonally rotating three- to five-course tasting menus along with satisfying plates using local vegetables, meat, and fish, such as black bread ricotta dumplings with venison ragout.

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) to lamb chops. The patio dining is lovely, but indoor seating offers a glimpse at excavated slivers of Monte Testaccio, an archaeological site made entirely of Ancient Roman–era pottery.

Lawyer-turned-baker Valeria Messina has singlehandedly revived the use of heirloom grains in Catania. At her welcoming little corner bakery, she uses tumminia, perciasacchi, maiorca, and timilia flours to create crusty sourdough loaves, focaccia, buttery biscotti, and traditional pizza marinara. Don't miss her schiacciata (a sort of filled pizza) stuffed with the ingredients of the season, from broccoli or chicory to roasted peppers with mint or anchovies and capers.

You'll smell this panificio and focacceria before you arrive, as the scent of baking bread wafts down the street. The 45-year-old Francesco Arena works with ancient grains (like tumminia, perciasacchi, and rusello) and a hearty mother yeast to produce tender focaccia topped with everything from sun-sweetened tomatoes to escarole, crusty loaves, ham-and-cheese filled pidone, and the flakiest croissants. Arena has bread baking in his bones; his nonna opened the first family bakery in 1939, and his father followed suit with his own in 1970.

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.

Pizza is something Sicilians eat at least weekly, and Frumento has been the area standard-bearer of excellence since it opened in 2015. Choose from five different dough options (from a classic Neapolitan style to rye to ancient Sicilian grains) as your base, and then pick one of the 65 different topping combos. Ingredients range from the classics (tomato, buffalo mozzarella, salami) to things like capers from Salina, bottarga, 'nduja, and wild fennel pesto. The young owner is especially passionate about natural wine, and the list reflects that. There's a second location in Catania.

This wine bar on the way up the hill to Piazzale Michelangelo serves cured meats and cheeses, pastas, salads, and daily specials. Crostini and crostoni—grilled bread topped with a mélange of cheeses and meats—are the house specialty, and its grilled vegetables are divine. 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.

On the Lido, strategically located on the main drag between the vaporetto stop and the most central beaches, Titta is one of the oldest gelaterie (gelato shops) in Venice. Get your receipt at the cassa (register) for a cone to go, or enjoy one of the special combinations while lolling in a swinging chair under the trees that line the Gran Viale.

In a window next to the entrance of this renowned gelateria, you can see the fresh fruit being used to create the day's flavors, which highlight the best of Italy—from Amalfi lemons to Alban hazelnuts. In addition to traditional options, look for interesting combinations like raspberry and sage or white chocolate with basil. There are also homemade chocolates and biscotti along the counter.

Established in 1985, this ice cream producer attracts queues of locals and tourists for its delicious gelato served in copper (tub) and cone (cone). Their ice cream "laboratory" experiments with flavors and textures, creating monthly specials with seasonal ingredients such as Mandorla d'Avola, Sicilian almonds in praline and ripple layers. Check out the membership card if you're keen to save and return to savor scoops of all their natural flavors.

Agrigento's finest ice-cream parlor creates memorable versions of key Sicilian favorites such as pistachio, almond, and cassata, along with a superb "pecorino" made with fresh sheep's milk ricotta. Besides the famous gelato, there's a great selection of pastries, the most popular being the cannoli. Those looking to cool down can order a cocktail and take in the view of the city from the terrace. 

Try this fun shop for gelato that’s out of the ordinary: think walnut cream with caramelized fig, or vanilla with rum raisins and Malaga wine; sorbets and milk shakes are also on offer. There's a second location on Salizada S Giovanni Grisostomo, in Cannaregio.

Angelo di Donato creates some of the most delicious panini (sandwiches) in town, offering such hearty combinations as meatballs and pepperoncini or Jerusalem artichoke cream, Taleggio cheese, and fried onion; there's also always at least one vegetarian option available. Since it's a one-man show, expect a wait—but it's worth it for the quality of the ingredients and the care put into the preparations.

Open since 1900, Giolitti near the Pantheon is Rome's old-school gelateria par excellence. Pay in advance at the register by the door; take your receipt to the counter; and choose from dozens of flavors, including chocolate, cinnamon, and pistachio. The prices rise steeply with table service, so most people take it to go and eat outside.