The best restaurants Italy

One of the many trattorie in the historic centre, opposite Napoli Sotterranea. The address has become quite touristy, but it still welcomes the regulars of the area and has maintained a very good quality-price ratio. Its typical Neapolitan cuisine is simple, authentic and flavourful, with good local products. The chef's speciality is the fillet of beef with parmesan, rocket and cherry tomatoes. Efficient service and attentive staff.

Environmental responsibility and healthy food go hand in hand at O'Grin, which offers only vegan recipes made with organic products. Decoration and vocation are in perfect harmony in this fast-food restaurant in the heart of the university district: everything is green, of course! The menu changes regularly according to the seasonality of the products and proposes for example a squash gratin, an escarole pizza or a spelt salad. Very popular with students and curious tourists. Some tables to eat on the spot.

This small restaurant offers a mix of typical Mediterranean dishes and Neapolitan specialities, using only fresh and good quality products. Most of the recipes are based on octopus: grilled, in salads, in pasta sauce and even in a salted sfogliatella ! With a fresh white wine from the region, it's a treat! Strategic location, ideal after a walk along the sea. Nice setting and, to quote the owner, "the bill is small, like the restaurant"!

A lovely stone mountain refuge at an altitude of 1,470 m serving excellent Valle d'Aostan cuisine. By day the view of Mont Blanc and the valley is magnificent, at night the moon will illuminate the meadows of the mountain pasture. Among the dishes you must try are one of the six types of polenta with local sausages, ham rolls with melted cheese and apples, and veal escalope alla valdostana, breaded and gratinated with ham and mozzarella. For dessert, the honey and cream glazed chestnuts are devilish. Nice range of local wines.

Right next to Piazza Vanvitelli, this small restaurant offers a rather varied menu, with rather classic but well executed land and seafood dishes: grilled meat, seafood pasta, antipasti and fried food. The pizzas, prepared in the pure Neapolitan tradition, are excellent. Finally, the restaurant offers a very interesting formula at lunchtime: a complete meal, to be chosen among the daily dishes, all at a good quality-price ratio. Ideal for a break between a visit to the Royal Palace and a walk in the city centre.

A reference in the panorama of the Bolognese restoration, which is no small thing! Located along an anonymous street near Porta Saragozza, the Osteria Bottega has won every vote since it opened. His ham is one of the best in the region. Its cuisine offers the jewel of tradition, transposed with elegance and research, a balance of finesse and without superfluous frills. The menu varies according to the seasons, the raw materials are of high quality. As a bonus, a very professional and cordial welcome. Reservation required.

A true institution in Bologna, celebrating the regional cuisine and run continuously by the Fanciullacci family since its foundation in 1903. Quality raw materials, homemade pasta, regional dishes served copiously, top class service, all the ingredients are combined to have a good time in the pure Bolognese tradition. Not forgetting the luminous Liberty style room, decorated with photo frames, portraits and period posters. Highly prized by the Italian artistic gotha and by tourists

A little away from the hustle and bustle of the historic centre, a small, discreet and welcoming address that serves quality regional cuisine (try the baccalà alla polenta, a delight!) based on fresh produce. The dishes are simple but tasty, the pasta and desserts are homemade and the cooking is mastered. The whole is perfectly accompanied by a good regional vintage. The lunch menu offers good value for money. Finally, the reception of the staff is, in a way, the image of the kitchen: generous and authentic.

A real institution in Modena. If you had to choose just one restaurant, Danilo's is the place to go. The traditional cuisine of Emilia-Romagna is prepared with great care and passion and has been for several generations. High quality charcuterie, home-made fresh pasta, local cheeses, good choice of wines and typical desserts. In secondo, trolley of bollito misto or roasted meats served the old-fashioned way. Very caring staff. Attention, reservations are strongly recommended for this very popular address.

On the first floor of Palazzo Grassi, the showcase of the Pinault collection, this small café dressed all in white offers a pleasant stopover, with a beautiful view of the Campo and the Grand Canal. For lunch, light and tasty dishes to prolong the discovery of the exhibition. We like to bite into gnocchi with anchovy butter or braised beef cooked at a low temperature; pastries and drinks that are just as appetizing, such as the curious puffed rice pudding tartlet. We're a long way from lunch here!

A bar-restaurant-library with a very friendly atmosphere. Typical Biellais home cooking with local products(polenta concia, charcuterie platter, meat dishes in sauce, torrent trout, excellent cheeses, dessert with local blueberries, etc.) and dishes that change daily. Good selection of local beers and wines. Friendly staff and affordable prices. The two-storey bookshop is also very well stocked.

For a romantic, slightly dressy evening, this restaurant will delight the most discerning diners, without emptying their purse. The location, on a hill overlooking Saluzzo, 2 km from the town center, means you can enjoy the view from the terrace in fine weather. Dishes are prepared with carefully selected, top-quality, seasonal regional produce. The attentive wine list features over a hundred labels from the best Italian and European vineyards.

A corner of paradise, far from the tourist chaos, although located in the heart of the city. Brac is first of all a bookshop dedicated to contemporary arts, but also a table. Its imaginative chef is specialized in vegetarian and vegan cuisine. Relaxed atmosphere and good music. Sunday brunch is delicious (coffee, cappuccino, fresh fruit juice, pancakes, scrambled eggs...). Brac, born in 2009, seduces with its "library with kitchen" formula, and has established itself as a reference for all lovers of cuisine and contemporary art.

A quality Japanese restaurant and at the same time a pastry shop, here is Basara's formula which combines Japanese pastry with sushi. A successful recipe with oriental delicacies such as tender daifuku (sweet dumplings with red beans, chocolate...), small and colourful nerikiri made from white bean paste, but also individual portions of green tea or black sesame tiramisù. Innovative, the possibility of having a "sushi" aperitif, where nighiri, hosomaki and sushi rolls accompany beer, cocktail or a glass of wine.

This restaurant takes its name from an apple tree that stands in the centre of the main room, or at least its trunk and branches that serve as decorative elements. The tables are set in intimate alcoves all around. The atmosphere is family friendly, as are the Valle d'Aostan recipes prepared on the plates. We can only recommend the charcuterie board with ham from Bosses, ham from Saint-Marcel and bacon from Arnad. The prices are reasonable and the dishes generous, making it a popular local address.

In the plate, products of the ground guaranteed 100 % local and natural since the agritourism made the choice of the organic culture for its fruits and vegetables, its vines and its olive-trees. The dishes, concocted in the respect of Irish tradition, are simple and tasty, the plates are nicely presented. You can choose generous antipasti or pasta with vegetables, accompanied by a good wine of the house. The farmhouse also offers four rooms and a swimming pool, with the possibility of half board.

Franca and Antonio, the charming owners of La Pergola, take turns in the kitchen and in the dining room to introduce the flavours of the land. Gesualdo has always been a land of vegetable gardens, and the vegetables are used in the composition of the traditional Irish dishes, magnified by modern and original touches. The meats are just as tasty: the veal carpaccio with black truffle and the leg of lamb cooked in hay are a delight! A fine selection of cheeses: this is an opportunity to taste the rare and prized pecorino di Carmasciano.

A basic room, long wooden tables, the untimely hum of a fridge and a handwritten and photocopied map: it is true that one feels a bit like in a den of brigands or old sea dogs, except that the welcome is jovial and that there is a friendly neighbourhood atmosphere. The address attracts both locals and tourists who come to this quiet little street. The menu is simple and homely with, for example, baccalà alla bolognese and octopus in tomato sauce

This panoramic restaurant, with its modern and elegant setting, guarantees a fine meal in front of the enchanting setting of the Bay of Pozzuoli. On the menu: seafood products, served in beautiful gourmet arrangements. It is strongly recommended to reserve a table for dinner, on one of the two terraces (the Nisida and the Posillipo) which directly overlook the sea. Your fish tartars, shellfish and grilled shrimp, enhanced by the sunset show, will leave you with the memory of a magical meal.

Il Focolare is a family story, the d'Ambra family, very attached to its land. The grandfather already cultivated the vineyard in the 1930s and was the biggest wine exporter in Ischia. In 1991, the trattoria was born, which occupies the whole family, a real crew, as they define themselves. The boys are in the kitchen, under the critical eye of the mamma, and Antonella advises the best wines to accompany the meal. On the plate, typical ischiote preparations cooked with the products of the island and flavoured with wild herbs.

Two-star chef Antonino Cannavacciuolo, star of the kitchen, has opened a three-level café and bistro in the heart of Novara, on the site of a former theater. Interesting upscale culinary proposals, combining Neapolitan-inspired recipes (Cannavacciuolo hails from Vico Equense, near Sorrento) and northern flavors. Wine tasting is also available.

A sure value, a typical restaurant with good traditional dishes and quality local products. The antipasti are a must in the house: copious and varied, made up of local cheeses and cold cuts, grilled vegetables and small custards, they could be self-sufficient! Good pastais also a treat for everyone. A generous and comforting cuisine. It feels like home and the welcome is charming!

It's the best pizzeria in town, in a modest setting and with ridiculously low prices! The dough is light and very digestible, filled with quality ingredients. The menu offers a wide choice of pizzas and focacce, from the classic margherita to the original pizza with baccalà and peperoni cruschi (crispy sweet peppers). Very well located, just in front of the castle, this address allows you to be bathed in the warm atmosphere of the Venosian evenings. The efficient service and the extremely welcoming and friendly staff will win you over.

Situated in a district built after the 1964 earthquake, this address is packed every noon, bringing together regulars, businessmen and workers from the surrounding area. The festivities begin with a buffet of deliciously prepared local products, followed by a pasta appetizer, and conclude with the main course of one's choice. The food is very good and copious. Beyond the quality of the products and their delicate preparation, one is really seduced by its local atmosphere, lively and warm.

Located on the outskirts of the new city, Taiki Sushi offers, as its name suggests, Japanese cuisine. The restaurant fills up every evening, so don't forget to book! In a young and lively atmosphere, people come here to enjoy sushi and makis prepared in front of you, seafood ramens and tempuras, or simply to have a drink to breathe the atmosphere of the place. It is also the occasion to taste a Japanese or Italian beer. For a change from the local cuisine! You can order your takeaway meals online.

After a visit to the historical centre full of charm, this is the place to come to discover the reputation of Noci's cuisine. A menu of traditional dishes, both land and sea, will be presented to you. And you will immediately recognize a family cuisine that warms the heart and reassures waiting stomachs. On the menu, raw and cooked antipasti, seafood, orecchiette alle cime di rapa or with tomato and pecorino, local meats and fish. A restaurant very appreciated by the locals!

With the idea that another way of raising animals, cultivating vegetable gardens, respecting the environment and enjoying the gastronomic pleasures of the terroir is possible, M**BUN opened its first establishment in Rivoli in 2009. Close to the castle, this veritable Piedmontese institution offers exquisite, authentic Piedmontese products in a modern, innovative, local and inexpensive form, all without preservatives or colorants. Three other establishments have since opened, this time in Turin.

A beautiful discovery along the picturesque Naviglio Canal, this casual bistro plays with style the map of the address to do everything. There is a chance to stroll through the area, between a museum visit and a shopping street, and the coup is being tried by beautiful salads, piadine and stuffed panini, burgers and charcuterie, and charcuterie and charcuterie. Interesting cocktails at the time of the aperitivo, especially if it is nice and you choose to settle on the terrace.

The restaurant is run by a cooperative of fishermen from Marina Grande. It's a casual place to eat, with small tables covered with checkered tablecloths, facing the port and in a relaxed atmosphere. On the menu, the fresh fish of the day cooked simply: fried anchovies, grilled fish and seafood pasta, which you can accompany with a glass of fresh falanghina. A warm family welcome. O'Puledrone also organizes sea trips with the fishermen followed by the tasting of the fruits of the catch in the restaurant.

Without a doubt, the most beautiful terrace in Pisciotta, overlooking the sea of olive trees that runs down the slope of the promontory to the Gulf of Palinuro and its clear waters. To accompany this spectacle, an honest and unpretentious Cilento cuisine, carefully prepared and presented in colourful and appetizing plates. Good local products, which can be appreciated in the assortment of land and sea antipasti. The seafood pasta or the anchovy sauce are very well done, coated with a tasty and fragrant juice.

Restaurant born from the passion of two brothers for their territory, for the abundance and quality of its raw materials. The menu is likely to vary according to the products of the market, the catch of the day, the seasons. Because here, we only want to serve local and fresh products. The olive oil is home-made and the pasta is hand-made. The cuisine, faithful to the Cilento tradition, is enhanced by a touch of fantasy and modernity. To top it all off, there is a large panoramic terrace to enjoy the sunset over the sea.

The chef of Osteria 1861, Antonio Tafuro, has acquired a solid experience in Italian and Swiss starred restaurants. It is in the warm room with its stone walls and wooden beam ceilings that he expresses his technical virtuosity, always respecting the product and without losing sight of the culinary tradition of Cilento. Carpaccio of buffalo, homemade ravioli with eggplant and smoked scamorza, creamy seafood risotto, ricotta and white fig tartlet, each dish flatters the palate and the eyes. Good selection of wines.

If you get a craving while visiting the Montevergine sanctuary, head to Parthenos for some excellent Irpinian cuisine. The great antipasto, made with regional cured meats and cheeses, fritters, vegetables in oil and an invigorating chickpea and porcini soup, will satisfy any appetite. But you can also opt for a full menu, with pasta and grilled meats. For dessert, a delicious chestnut cream, to be followed by a liqueur prepared by the monks of the sanctuary.

In this intimate place with red and white walls and stone vaults, partly dug in the rock, Filomena welcomes you warmly and tells you about the dishes of the day that she prepares with love and generosity. The menu is faithful to the culinary traditions of Calitri, with a few touches of originality here and there, and the raw materials are local. A must: the cannazze of Calitri, short pasta with holes in the middle, served with a tomato sauce or al ragù. Very good home-made desserts.

The restaurant room, dug out of the tufa, was used as a stable by the Zampaglione family, a noble family of the town that occupied the palace on the upper floor. On the menu you will find hearty regional cuisine with meats and cold meats of guaranteed quality and origin from the family butchery. Typical regional pasta dishes, such as cavatelli, a short pasta made with three fingers, accompanied by al ragù sauce. Calitri's caciocavallo is also on the menu, fried in filo pastry, with honey and sesame seeds.

An address we'd like to find more often... Small and friendly, this bistro attracts its clientele as much with its menu as with its warm setting in the heart of the authentic Maddalena district. The two young owners are wine connoisseurs who place great emphasis on blending food and labels. The emphasis is on the freshness of products that are rigorously seasonal, and that smell of the land. As soon as it's time foraperitivo, you can sit down on the charming piazzetta and enjoy a delicious dinner.

On Maiori's main thoroughfare, the Pineta bar had been the meeting place for locals since 1903. When it was sold in 2015 to Carlo De Filippo by its historical owners, the pressure was on! Fortunately successful bet: the Pineta 1903 is today a restaurant stamped slow food, which favors local and zero mile products: fish and seafood, tomatoes piennolo of Furore, anchovies of Cetara, cured meats from the Lattari mountains, mozzarella di bufala... Fresh homemade pasta.

This sign with its rural decoration is dedicated to the white gold of Campania: the mozzarella di bufala. We were a little afraid of the resto-concept; in the end, it is rather a good surprise. The mozzarella comes from an azienda in the region of Caserta and the arrivals are daily. It is available in various recipes, from the starter to the dessert, from the classic caprese salad to the bocconcini plate of mozzarella, green apple and pesto, or to the tartar of tuna, mozzarella and lemon from Sorrento. For dessert, excellent cheesecake with ricotta di bufala.

Fish restaurant located in the heart of Genoa, a stone's throw from the Piazza de Ferrari and the Palazzo Ducale. The place is decorated with elegance and care, and particular attention is paid to comfort, an essential element to accompany good food. A renowned address in the city that the chef and his team have maintained by offering refined, personalized dishes. The raw ingredients are treated with experience and delicacy to convey their aromas to the full. A fine wine list completes the picture. Warm atmosphere and professionalism.

Here you will order not a panino, but a schiaccia, a kind of flat bread (schiacciare means "to crush") and stuffed with your favourite filling : cold cuts (zia ferrarese, Parma ham, porchetta), cheese (mozzarella, grana padano, scamorza), vegetables (grilled aubergines and courgettes, tomatoes, arugula), smoked salmon, truffle cream, herbs and fragrant oils, or pistachio or almond cream for the sweet version. Located near the cathedral, this is a good plan to fill a small gap between two visits.

Under the arcades facing the palaces in the Porto Antico district, Chen Chao is the owner of this small enoteca, frequented by passing tourists and old pinball-playing regulars. Here, people come, go and leave... A cosmopolitan clientele. If the terrace isn't always clean, the idea is to eat your panini on the go, garnished with quality ingredients (cured ham, pancetta, pecorino, cheeses and more). A good idea if you come on Sundays, as this is one of the few places in the arcades to be open.

Since 1973, this popular local address has been preparing pizzas baked in a wood-fired oven with beautiful seasonal ingredients. The frame? The one of a simple but cheerful pizzeria.

Concealed in an alleyway leading downhill, a bar run by a friendly Genoese couple. Regular customers. Tourists can nevertheless make their way in. Inside, a few small tables are ideal for a quick lunch. On the menu, daily specials and, above all, savoury snacks(panini, toast, focaccia farcita, slices of pizza...). Then the traditional coffee with a few sweet treats for dessert. A practical, efficient address that helps out when you're feeling peckish. A discreet but typical neighborhood address.

Whether you're a vegetarian, a fan of charcuterie or simply love good food, welcome to the realm of panini ! The sandwiches are well-stocked and prepared with care and love, in line with Slow and Street Food trends. There's a choice of sauces (and creams) to accompany your panino. The hams hang in the window, and the sauces and toppings are on display behind the counter. There's no doubt about it: freshness and quality are the order of the day. A delicious and economical break for lunch on the go!

Holy Gianni! Extra fresh seafood, cooked with simplicity, to which are added specialities from the Apulia region, such as the famous orecchiette. This family restaurant, which has been in operation for over forty years, offers a homemade guarantee in a simple, relaxed and comfortable atmosphere. The location is central but quiet, just next to the port of Portoferraio. It is better to book, especially in the evening in season.

Elegant brewery founded by the Austrian Otto Wipflinger, who was the first to produce, import and distribute Austrian and German beers in Italy. The establishment is still in the hands of the founder's family. The rooms are decorated in Liberty style, with painted ceilings, woodwork and mirrors, leather benches and exceptional seats. On the plate, the cuisine is faithful to tradition, honest in its prices as in its portions.

A rustic and authentic trattoria just the way we like it: wooden interior, exposed beams and rustic chairs and tables topped by crockery on the walls. The tablecloths are canvas and the service is very attentive. As for the cooking, rich and tasty as at grandmother's, it will delight the good forks. Specialities include polenta and fish, chops sprinkled with cheese scales, good pasta dishes with stew or mushrooms and apple or pear and chocolate pie. Excellent value for money.

The essentials of regional and Italian cuisine will be served with a smile in this small bistro nestled on the banks of the canal, between the workshops of the Murano glass masters. On the plate, polenta with squid ink, spaghetti with clams, fried squid, but also spaghetti with tomato sauce and lasagna Bolognese. The pizzas are also part of the party. In the room, exposed beams and white paint are omnipresent, except for a few colorful paintings on the walls. Warm welcome. Nice terrace for the nice days.

Original address that is different from the traditional trattorie, more oriented towards modern design despite its historical architecture. It is located in an ancient district of Pisa, the heart of the city's entertainment. It is a place well known to the Pisans and recommended for spending a pleasant evening tasting the various specialities of the house, a fresh cuisine full of flavours and taste. A terrace is available to enjoy the characteristic small square with its fruit and vegetable market during the day. The Happy Hours are excellent!