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Assisi isn't a late-night town, so don't plan on any midnight snacks. What you can count on is the ubiquitous stringozzi (thick spaghetti), as well as the local specialty piccione all'assisana (roasted pigeon with olives and liver). The locals eat torta al testo (a dense flatbread, often stuffed with vegetables or cheese) with their meals.
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.
In summer, dine in a cool green garden; in winter, under the low brick arches of the cozy cellars. The unique settings and the first-rate (though straightforward) fare make this central restaurant one of Assisi's busiest; try the namesake homemade spaghetti alla buca, served with a roasted mushroom sauce.
At this homey, family-run trattoria with a crackling fireplace and stone walls, the women do the cooking and the men serve the food; try the strangozzi alla pallotta (thick spaghetti with a pesto of olives and mushrooms). Connected to the restaurant is an inn whose eight rooms have firm beds and some views across the rooftops of town.
