1178 Best Restaurants in Italy

Anchored on peaceful Campo Widman since the '90s is Ostaria Boccadoro, where purist chef Luciano Orlandi brings fresh seafood from the Chioggia market to the plate raw or lightly cooked with imaginative but not overpowering seasoning. Ask Luciano to suggest a wine from his carefully edited Veneto-dominated selection, then peruse the menu of exquisite Boccadoro dishes, including their signature mixed raw seafood antipasto, daily homemade pasta, seared tuna, crispy fritto misto (mixed seafood medley), and perfectly prepared fish of the day like rombo (turbot) with garden vegetables; there's a meat option, too. The interior decor is elegant, with traditional fabrics and contemporary art.

This charming wine-and-olive-oil shop with a restaurant (featuring vaulted ceilings and exposed brick) tucked into the back offers up small plates using ingredients with a "zero-kilometer" philosophy: everything comes from local and artisanal Umbrian producers. Regional cheeses, homemade pastas, and slow-cooked meats steal the show, and, as might be expected, the selection of wine is top-notch.

A beautiful and atmospheric bacaro, Alla Bifora has such ample, satisfying fare that most Venetians consider it a full-fledged restaurant. Offerings include overflowing trays of cold, sliced meats and cheeses; various preparations of baccalà (cod); and Venetian classics, such as polpette (croquettes), and marinated anchovies. La Bifora also serves up a couple of excellent hot dishes; the seppie in nero (cuttlefish stewed in a sauce made with its ink) is among the best in the city. Owner and barman Franco Bernardi and his sister Mirella are warm and friendly—after a few visits, you'll be greeted like a member of the family.

A few minutes from Santa Croce, this charming osteria serves some of the most eclectic food in Florence. Try the spaghetti degli eretici (in tomato sauce with fresh herbs). The grilled meats are justifiably famous; the carbonata is a succulent piece of grilled beef served rare. Weekly specials complement what's happening in the market, and all of the food pairs beautifully with their wine list, which is heavy on things Tuscan.

As high in Montepulciano as you can get, just behind the Duomo, this small and intimate restaurant is expertly run by the mother-and-son team of Lorena and Paolo Brachi. Passionate about the food they prepare, both have a flair for the region's traditional dishes—the pici all'aglione (pasta with garlic sauce) and the filetto ai funghi porcini (steak with porcini mushrooms) are mouthwateringly good. The wine list, though limited in range, presents a decent selection of wines from both Montepulciano and Montalcino. For a change from the usual Tuscan meat dishes, fresh fish is served on Friday. Outdoor seating is limited.

Only a couple of miles outside Frascati, this 16th-century coaching inn has a tastefully renovated dining room and an old fig tree (its namesake) that shades a charming table-filled garden. Long known for its excellent cooking, which was beloved by Italian director Federico Fellini, the classic restaurant still prepares typical Roman dishes, among them pollo al diavolo (spicy braised chicken) and abbacchio allo scottadito (sizzling grilled lamb).

A couple of jazz-, rock-, and food-loving friends joined forces to open this smart little restaurant in the center. The interior's warm terra-cotta-sponged walls give off an orange glow, and wine bottles line the walls, interspersed with photographs of musical greats—but the food is what counts. Here you'll find nicely done classics—like cappelletti prepared three different ways (with nutmeg butter, with a meat ragù, or in brodo)—as well as more contemporary fare. The seafood fritto misto is an absolute winner. The carefully culled wine list includes many local labels, and service is stellar.

Tucked on a side street off the medieval Piazza delle Erbe, the Osteria del Vecchio Orologio offers top-quality Tuscia specialties like wild boar ragù and local lake fish in a warm and informal atmosphere. Overflow seating for this popular eatery can be found at the cozy wine bar two doors down. The osteria is a member of the Slow Food Movement, with a menu that changes according to the season.

In an ancient wine cellar owned by the Antinori family—who also happen to own much of what you see in the area—is a sophisticated restaurant ably run by chef Matteo Lorenzini and his attentive staff. The menu changes seasonally, and traditional Tuscan cuisine is given a delightful twist through the use of unexpected herbs.

Pop into this canal-side restaurant at lunch for a satisfying primo or come for dinner to sample fine and fresh offerings; the candlelit tables that line the fondamenta (quay) suggest romance, and the service is friendly and welcoming. The posted menu—with choices like tagliatelle with porcini mushrooms and tiger prawns, or a filleted John Dory with tomatoes and pine nuts—changes daily (spot the date at the top) and seasonally.

It can be hard to find a good place to dine in touristy San Marco, but this delightful restaurant proves that it’s not an impossible quest. Creative takes on Venetian cuisine such as eggplant pudding with blue cheese and anchovy and pasta with raw shrimp, burrata, and pistachios attract both tourists and locals to the cozy brick-walled eatery.

It bills itself as an "osteria with a view," and it delivers—just as amazing as the view are the dishes, whether they adhere to Volterran tradition or are more creative. The menu changes to reflect the seasons, but local cheeses and in-house baked breads are always on offer.

This small, popular neighborhood osteria—located canal-side, just under the nose of the campo's famous corner statue—specializes in creative versions of classic Italian (but not necessarily Venetian) dishes; keep it Venetian with baccala mantecato then fegato alla veneziana (liver with onions) or push the experimental boat out with their Sicilian king prawns swimming in curry and fennel followed by duck breast with grapefruit and rosemary sauce. Don't skip dessert, as their boozy tiramisu with Moscato di Pantelleria wins raves. Dine in the artsy and atmospheric interior or outside in the intimate, echoing square for a truly memorable experience.

Opened in 1904, this ever-reliable osteria serves hearty traditional cucina veneta in wonderfully homey, rustic surroundings. Take a seat under the dark wooden beams or in the leafy courtyard, and let the friendly staff guide you through a menu, dominated by meat dishes and seasonal soups, that has barely changed in decades. Expect the finest Slow Food–approved seasonal Veneto produce, as well as cucina povera like liver Venetian-style or egg-rich bigoli pasta with salted sardines.

Hip service and sophisticated presentations attract locals, who enjoy Italian cuisine with unusual twists (think porcini mushroom risotto with blue cheese and blueberries), a nice selection of salads—unusual for an Umbrian restaurant—plus sushi options and intriguing desserts. The enthusiastic young team keep things running smoothly and the energy high.

Chef Danilo Conti started with a passion for wine and subsequently grew deeper respect for the soil of his home territory. The dishes at his osteria just steps from the port in Lipari are clean and balanced—the opposite of fussy—but primarily celebrate the fishing and agricultural traditions of the island, highlighting their seasonal, locally grown citrus and herbs.

Tasty dishes based on the region's cheeses are the specialty at this simple osteria on a quiet, pleasant, central square. Try versions of pici or the starter of radicchio baked quickly to brown the edges. The local pecorino cheese appears often on the menu—the pecorino grigliata con pancetta (grilled with cured bacon) is divine. Can't decide? Try the pecorino tasting menu.

"The old mill" has an antique marble serving counter filled with free nibbles and two large wooden tables in a room lined with wine bottles. The enthusiastic host, Andrea Bertucci, proudly touts local products on his simple menu, which usually consists of superior cheese and affettati misti (mixed sliced cured meats); traditional local dishes with farro grain, polenta, pecorino cheese, trout from the many local streams, and salami round out the selections. Finish your meal with a caffè al vetro con miele di castagno (coffee in a glass with chestnut honey). This osteria is open from 7:30 am to 8 pm in the warmer months and from 11 to 8 in winter.

Overlooking the beach at the 15th-century Palazzo Donn'Anna, the Michelin-starred, three-level Palazzo Petrucci doesn't lack for dramatic seating options, including a lounge bar and a dining area that's practically on the beach, with a glass partition revealing the kitchens. Fortify yourself with a complimentary glass of Prosecco before agonizing between the à la carte offerings and one of the three menu degustazioni (from €90 to €150). A popular starter is mille-feuille of local mozzarella with raw prawns and vegetable sauce. The paccheri al impiedi (large tube pasta served standing on end) in a rich ricotta-and-meat sauce is an interesting twist on a regional classic. The interior is elegantly minimal; the culinary delights are anything but.

This charmingly rustic restaurant in Todi’s historic center specializes in “dishes of the past” made from local ingredients. Choose from a fine selection of meat and cheese antipasti, house-made pastas and soups, and hearty meat dishes—accompanied by truffles in season—along with tempting daily specials, served with well-priced wines from a comprehensive list.

Amalfi's famed historic pasticceria (est.1830) is a must-visit for a breakfast capuccino and sflogliatella or lip-smacking limoncello with delizia al limone dessert. For the full indulgence grab a table outside, but remember it's a lot cheaper and atmospheric consuming al banco (at the bar) watching the patrons and smartly attired baristi.

Nearish San Marco, but just off the beaten tourist track to make it reasonably priced, this cute but calorie-stocked neighborhood café-cum-pasticceria (est.1935) provides reliable sustenance to locals and lucky visitors. Ask the ladies to recommend their latest seasonal sweet Venetian treats—among the cornucopia of fried Carnivale pastries fritoe, galani, and mammalucco, and cakes such as pan di spagna and Dogaressa—or opt for a pizzetta topped with either tasty grilled vegetables or tomatoes and anchovies.  

Set on a big square in Piazza Armerina that hosts the town’s weekly market, this is one of the very few pasticcerias that continue to make their own cornetti—light, delicious, and filled to order with custard cream, ricotta, jam, or chocolate. Other delights include iris (a deep-fried doughnut ball filled with chocolate) and krapfen (a doughnut ring filled with custard cream). There is a small covered terrace outside.

This portal to the past opened in 1883 and still serves up such handmade local delights as pan torrone (a loaf cake made with chunks of nougat) and torta cremona (a cake made with almond flour and filled with Amarena cherries). A relaxing stop between visiting museums, it's the perfect place to have a cappuccino.

This popular breakfast spot close to the Rialto attracts a mix of locals and tourists. Enjoy your pastry and coffee inside the old-time pastry shop or, if you’re lucky, snag a seat outside.

In the picture-perfect medieval town of Randazzo, high on the northern side of Etna, this generations-old bakery sits at the foot of the basilica in Piazza Santa Maria. Now run by Giovanna, the daughter of Santo, the pasticceria is especially known for its exceptional gelato and granita, which are made with all-natural products, with no artificial bases, colors, or flavorings. Look for an upgrade to the tastes you already know and love, such as rich and creamy pistachio gelato studded with orange zest and candied pistachios. Or try a seasonal granita with flavors informed by the wares of local farmers, such as wild mulberry, yellow raspberry, apricot, or prickly pear.

Nestled under the porticoes of Piazzetta Palladio, the historic Pasticceria Sorarù occupies the former Cafeteria Palladio (1870) and is an ever-reliable spot for the freshest breakfast brioche with cappuccino, and a cornucopia of pastry delights. Inside, you can lean on the handsome old wooden counter and sample a pastry or three while admiring the glass jars filled with colorful candies. 

In the Sicilian food world, the name Giuseppe Arena is synonymous with sweets. He's a maestro gelatiere (master gelato maker) who specializes in artisanal gelato, sorbet, and granita, working with fresh fruits of the season and products from the region, such as hazelnuts from the nearby Nebrodi mountains. He made his first granita at age seven with his grandfather, and through a series of competitions has been called one of the best gelato makers in Italy.

Your main problem at Pavè will be deciding what to order among rows of cakes, tarts, classic Italian brioches (with sweet fillings like cream and jam), and other pastries. When everything is this drool-worthy, your best strategy is to come with friends and share your favorites. The hip café and bakery with floor-to-ceiling windows is a favorite of locals who wait in line for a spot at weekend brunch and lunch. There's a second location, Pavè–Break, at Via della Commenda 25.

The café at this foodie paradise at its original 1883 outpost near the Duomo features Italian specialty foods such as excellent cheeses, charcuterie, vegetables in olive oil, seafood, and sandwiches. It also reinterprets classic dishes like Russian salad and pâté, which can be washed down with a fine selection of wines by the glass or a bottle from its cellar of global labels. You'll also find Peck at City Life near San Siro and in Porta Venezia.