Restaurants cuisine du monde Italy

If you want to eat fish or seafood, this is the place for you! These are obviously not the region's specialties, but mountain dwellers are entitled to a few seafood restaurants. Spaghetti alle vongole, fish soup, shrimp kebabs, the choice is wide. On Thursdays, the restaurant serves excellent grilled seafood. There are also meat dishes and some typical Trentino specialties. We recommend the pork tenderloin wrapped in speck and glazed with marsala wine. Warm welcome and fair prices.

This excellent restaurant facing the lake in the charming village of Lesa is famous for its fish specialties. This address, which is a favourite haunt of Lake Maggiore residents, is far from the tourist attractions of the area. Raw fish, fish risotto, with almonds and dried figs: the cuisine is refined and made with fresh, top-quality products. Don't hesitate to ask the boss for advice and he will be able to give you ideas for specialities and wine. The place is often crowded in the evening, so it's best to book in advance. Good value for money.

In the day we serve a solid local cuisine. In the evening, it is a pizzeria.

It is not a French restaurant, as its name appears to indicate. Three chefs are working on the furnaces, each dedicated to his specialty.

Welcome to this restaurant of all superlatives, rewarded by a loyal clientele. Nine tables in a décor of brick and Murano glass. This is the basis of Gianni Bonaccorsi's work to make you spend a delicious moment. Add to that top-of-the-line products, some dishes as curious as sophisticated, such as sole with endives and bergamot, scallops with carrots and smoked black tea, turbot with juniper berries, mandarin and chicory, and hazelnut and pumpkin confit shortbread... Enjoy your meal!

In a street perpendicular to the Pantheon, this restaurant offers a fairly spectacular map with fish specialties at each stage of the meal. To try, for example, gnochetti to mussels and gorgonzola. Count 40 € to 50 € for a full meal (antipasti, first and second meals and dessert), wine not included. For smaller scholarships, pizzas (9 to 12 €) are apparently among the best in the city. There is no terrace, but two rooms decorated with classical paintings.

In the elegant antique style room or terrace, this recently renovated Trattoria offers traditional Italian cuisine with a French touch in Sauces and the presentation of dishes. The boss, nice, lived in France. Among the specialities, spaghetti cacio e peppe, risotto con calamari, saltimbocca alla romana, coda alla vacinara (beef tail)… Also the suggestions of the day with sometimes de. Dessert, bon, ou cake, white chocolate and strawberry cake. Wine lovers will take advice from the boss.

This osteria takes us away from Campania as it offers traditional Roman cuisine, with a focus on local products. Mainly meat, therefore, such as lamb or stewed oxtail, assorted cheeses and cold meats as antipasti, and pasta with carbonara and amatriciana, cooked with guanciale (a salting more fragrant than pancetta) as is the tradition. The service is a bit confusing but full of good will. A good alternative for those who want a change from seafood.

Successful recipe for a new address in the Milanese restaurant scene. A powerful 19th century palazzo in the centre, with a ceiling height (painted by the way) of 6 m high, is the setting for a stylish restaurant that lets out of its kitchen spaghetti with clams, tagliatelle with stew and tasty beef fillets, but also seafood and meat and fish carpaccios. The real added value remains the garden where several tables are set up, protected by a glass roof and heated in winter.

On the heights of Cernobbio, here is one of the best addresses of the lake, romantic to wish with a breathtaking view from its pretty terrace in a panoramic position. Stars and people seem to have spotted the spot; indeed George Clooney is among the regulars. The atmosphere is elegant and the cuisine refined. Meat and fish (from the lake and the sea) are very well cooked, with some game in season. Among the specialties: the fritti al Gatto Nero, light and tasty fish fritters.

Sober, sophisticated decor for the café in Giorgio Armani's megastore. Beautiful breakfasts with a vast assortment of brioches and filled croissants. Much sought-after for business lunches, the place also fills up with fashionistas at aperitif time. Renovated five years ago, 19 years after its opening, this café lounge is divided between a cafeteria on the first floor and a more gourmet restaurant upstairs. A patisserie section completes the picture, with gourmet cakes made by a top pastry chef.

An elegant restaurant frequented by celebrities, Bill Clinton at Meryl Streep, as well as a range of Italian cinema stars. A team of chefs from various regions prepares refined dishes inspired by the Roman tradition. The location is exceptional, especially for the garden, located behind Piazza Navona, on a small elevated square in the shade of trees and overlooking the buildings near the vineyards.

Antique atmosphere in the oldest osteria of Padua, located in a 15th century workshop. A small room with grandmotherly decor, with walls covered with portraits of dressed cats, decorated plates and old paintings. The menu, written by hand, changes daily. It is linked to the seasons and to the products that arrive in the morning from the market stalls in Piazza della Frutta. The traditional cuisine is tasty and the wine list is well stocked.

One of Verona's most famous restaurants. Located in a palace of the eighteenth century, he draws his name from the 12 merchants (and not apostles) who in 1750 used to be here to speak business before a dish of pasta e fagioli (pasta pasta) and a glass of Valpolicella. The same recipes are repeated today, of course more sought-after and refined. Since 1968, the literary prize of the same name has been awarded to the best writer every year. A gourmet address for well-filled portfolios.

A small restaurant in the heart of Sauze d'Oulx, serving exquisite regional specialities: meats cooked on a hot stone, cayettes (meat or vegetable dumplings) and the typical soup gras (broth, bread and cheese). Typical Alpine dishes include raclettes and fondues. The authentic mountain setting is the perfect place to spend a pleasant evening and recharge your batteries after a day of sport. To add to the pleasure, the atmosphere is convivial. Friendly, attentive staff.

Ideal for a romantic outing in Venice, the Anice Stellato has more than one trick up its sleeve to seduce Venetians and visitors alike. First of all, its location, along the Sensa Canal, far from the tourist hustle and bustle. Then, the candlelight that illuminates the small tables set up on the water. Finally, there is the courteous service and the traditional cuisine that does not lack creativity, even when it comes to pizza. Some dishes are downright excellent. This is the case of the polenta with squid ink, but also the sabayon, on the dessert side.

Since its opening some 40 years ago, Righetti's has always been much more than a self-service restaurant. A warm décor with wood panelling, a beautiful terrace and a family atmosphere are the backdrop to this downtown "canteen", which is very popular with the locals and especially with the workers around. Here, one is always sure to have a good meal, at a lower cost and without unnecessary waiting. Behind the display cases, cooks who love local products do their best to offer a wide choice and satisfy your appetite.

Here's an osteria where we don't hesitate to add a pinch of boldness to every plate. The sweet sensation of tuna and dried fruit tagliatelle will stay with you for a long time, and the cheese platter, delicately served with a dab of homemade jam, is a pure delight. But you can also just nibble at the bar with a glass in hand, or dream of acquiring one of the 300 labels on offer. The room, with its exposed beams and brickwork, offers an informal yet elegant setting.

As a host and true artisan of taste, Franco will guide you to discover the refined flavours of a simple cuisine that highlights the quality of the ingredients used, all from small local producers. The menu changes regularly according to the seasons and the products available, but the emphasis is on local produce: vegetables, pasta, cheese, salted meats and meats that are cooked to perfection. Moreover, the place is full of charm, with its stone vaulted room, its pretty little facade and its warm and authentic atmosphere. Not to be missed.

A southern enclave in the heart of Bologna! In a cheerful family atmosphere, you can enjoy generous portions of pasta - with a small preference for seafood - or one of the many pizzas on the menu. Vast room animated by the hubbub of families, tourists and locals who have come to get some sun on their plates. Smiling and cheerful staff. We would almost feel like singing an O' sole mio with the limoncello offered by the house at the end of the meal! Small terrace on sunny days.

Faced with the small port, Otello has long been the meeting point for a clientele of visitors, who find themselves there to enjoy a cuisine with Mediterranean flavours where the fish is king. 

The restaurant's decor is well thought-out and the atmosphere refined without being pompous. After a successful experience with the Le Cicale restaurant in Santa Margherita, chef Matteo Costa and his wife Federica have opened this establishment a few steps from Piazza della Vittoria. The emphasis is on fresh, high-quality produce, from meat and fish to homemade pasta, bread and focaccia. Another address, Le Cicale in Albaro Bistrot, focuses more on the wine bar formula, perfect foraperitivo.

This friendly café-bar-restaurant, with its red brick walls (hence thename rossi), is a favorite meeting place for young Genoese at aperitif time, or for group dinners at the end of the school year. The atmosphere is youthful, and with good reason: a vast choice of pizzas to devour on large convivial tables, pastas, risottos, seafood, etc., as well as a fine cocktail menu. And don't forget the bar to round off the evening. Good value for money, in a neighborhood where interesting addresses are few and far between.

This is one of the prettiest and most welcoming restaurants in Sestriere, as much for its charming mountain-style decor as for the friendliness of its owners, who offer a perfect welcome. The dishes are typical of the Piedmontese tradition, hearty and unpretentious, and are accompanied by a well-stocked wine list. What's more, there's a pleasant terrace, weather permitting, where you can enjoy the splendid surroundings, surrounded by mountains. Highly recommended!

Want a green getaway? Al Garghet is the ideal place! Only 10 min from Ripamonti, you are in the middle of the countryside. This charming restaurant and a romantic strand invite you to taste its Milanese porkchops'elephant ear ', so it is wide! In summer we eat under the pergola, while the piano accompanies your meal.

In operation since 1976, this restaurant of traditional Cilento cuisine is very famous. The cuisine is of high quality, made from carefully selected local and zero mile raw materials. Let yourself be tempted by one of their pumpkin antipasti, seafood pasta or fresh fish caught on the Cilento coast, and accompany your meal with one of the good local wines recommended by the sommelier. Finally, don't forget to try the excellent homemade desserts.

Close to the Pignasecca market, here is a typical little trattoria of the district, with its waxed tablecloths and its wine of the owner served with a jug. It is always crowded, it is better to book or come early enough. You will be welcomed by the owner who is always smiling and joking. Here, the menu changes every day and follows the rhythm of the seasons. The dishes are those of the tradition, a simple and tasty casalinga cuisine (like at home), served in a family atmosphere. Very good value for money.

On the small island of Virginia, only one restaurant awaits you. Picturesque and romantic, it is the ideal place for a romantic dinner or for a lake lunch during an excursion to Lake Varese. Don't forget that reservation is essential. At the stove, the chef Luigi Lanzani takes the orders and serves a varied cuisine, mainly based on fresh fish from the lake. You can also discover original dishes such as polenta with vanilla, risotto with perch and sage or even speck with apricot... A real treat!

The hotel's eponymous restaurant serves elegantly prepared and presented local cuisine, which is lighter than grandmother's recipes while retaining a beautiful local flavour. Perfect to try out speciality dishes such as zip-line canederli (large balls of bread combined with milk, eggs, speck, cheese, spinach) or apple strudel. Excellent gourmet coffee. The decoration is quite unexpected: it is certainly a mountain chalet, but as its name suggests, it is decorated in a nod to American westerns.

A discreet and welcoming sign with white walls enhanced by coloured ceramic tiles. Here you can discover the dishes of the Neapolitan tradition, cooked with quality raw materials. The menu, which is regularly adapted according to the seasons and the products on the market, includes the great classics: pasta (excellent ravioli), fried dishes, eggplant parmigiana , and sometimes a few extravagances according to the chef's inspiration (cod cheesecake). Impeccable cooking of fish and meat. Good value for money.

Rustic and welcoming atmosphere inside this old mill where you can experience a cuisine where local products are honored (red radish and mozzarella gratin, tagliatelle with duck ragout, rabbit with boletus). Its vast terrace overlooking the river is a real haven of peace where it is good to lounge in the sunny days. The location in the heart of an important wine-producing region is a must: the cellar is very well stocked. Excellent reputation. The establishment also has 13 bright and relaxing rooms.

Dark green walls, retro design furniture, posters from the 1950s... The intimate and enchanting atmosphere (only 25 seats) of this osteria combines perfectly with the green setting that surrounds it. The menu follows the market arrivals, offering regional specialties of meat and fish finely cooked, such as bigoli with clams, gnocchi with scallop ragout or grilled eel. Delighted by the products you have just tasted? You can buy them in the next door store managed by the same family.

This rovigoise tavern welcomes you as if you were at home, true to the codes of regional hospitality. It has a wooden counter and shelves full of bottles. The restaurant is proud to be listed in the Michelin Italy guide and owes its reputation to its authentic Venetian cuisine. On the menu are emblematic dishes such as risotto with radicchio (chicory), bigoli of sardines and anchovies, fried fish and beef ribs, not to mention the desserts with exquisite shortbread tarts with jam or fruit(crostate).

This pizzeria is very popular with the people of Salerno and, although it is often full, it is easy to find a table. It's hard to make up one's mind when faced with the numerous suggestions of toppings that combine the best products of the region: Agerola cheeses, red and yellow piennolo tomatoes, cured meats, mozzarella di bufala, fried vegetables... It's also hard to get to the end of your plate because the pizzas are really generous! The staff are very attentive, even during the busiest hours, and the service is fast and efficient.

The house has been in existence since 1877, that's saying something! In an authentic décor of an old 19th century wine press, this restaurant offers traditional seasonal cuisine. Specialty risotto, meat such as Nebrodi pork or game; here, everything is homemade and Antonella will often surprise you with pleasant culinary attentions. The risotto with pistachio or the caponata with bitter chocolate are worth a visit. A good address at low prices.

Zizzinella in Neapolitan dialect means carefree and lavishness of the easy life, a feeling that Gigi, the jovial and welcoming owner, wanted to recreate in this small and inviting place that offers a moment of relaxation in front of a good seafood cuisine. The menu is short, guaranteeing the freshness of the products, the plates are nicely laid out, and the culinary tradition is accompanied by some fantasy notes. Some specialities: the chef's baccalà (a cod dish) and theantipasto zizzinella in three courses.

A historic brewery-restaurant with a beautiful wood-panelled room and chandeliers. It offers South Tyrolean cuisine and craft beers. The waiters move between the tables in traditional costume. A fresh giant pretzel bread is served with the nonna salad, speck chips, trentignana (a kind of parmesan cheese) and honey sauce. Try the pork goulash with canerderli (Tyrolean dumplings), also known as knödels, a must. A little too touristy though.

In a delicate and contemporary setting, this fishand seafood restaurant develops a serious cuisine, seasoned with a pinch of imagination.

On a hill overlooking Gaiole in Chianti, the Osteria Il Papavero ("The Poppy") animates the square of the small village of Barbischio, an important market in the region until the 12th century, located two kilometres east of Gaiole. This beautiful stone house offers the opportunity to experience the friendly atmosphere of an old Tuscan tavern, with its country style, wooden tables, exposed beams and old fireplace. Tradition is found on the plate, with mastery and generosity. Good, simple, true, fresh.

With such a friendly and relaxed atmosphere, locals can't help but flock here. Slightly removed from the main tourist flows that animate the Tuscan capital, this trattoria gives the opportunity to dive into the specialties of the region, while offering a modern cuisine. A good vegetable soup as a starter(ribollita) will whet the appetite for a more "tasty" second course such as "fried everything" (chicken, vegetables, rabbit)... Of course, nourishing pasta dishes are on the menu and will allow you to save a few euros.

At the same time osteria full of flavours, pointed enoteca and gourmet tartuferia, this address, located near Ponte Vecchio, is praised. True traditional cuisine concocted over the seasons with organic products, complicit service and friendly setting, where every nook and cranny is used to hang wooden wine boxes. Part of the menu is devoted to fresh Tuscan truffles. Otherwise, push the door for a wine tasting to discover small, little-known estates.

A place full of charm and well known by the locals. The flowered terrace, open in summer, gives this simple and unpretentious place an extra magic. In the large, airy, rustic room, you will be served simple, good and unpretentious local cuisine, concocted by the chef and owner of the house, Mr. Peppino "himself". The establishment also serves as a piano bar, ice-cream parlour and pizzeria. In short, a versatile address with a relaxed and friendly atmosphere and a smiling and friendly staff.

Castello Cameni is the hotel restaurant of the same name. Sicilian cuisine of local and seasonal cuisine with Italian and international influences. Fish and game specialities not to be missed, including the Fameux black pig. Sausages and homemade cheeses such as the ricotta di Vizzini (molle cheese) or ennese ennese (saffron cheese). Among Chef Anna Sinagra's specialities, we will note his paccheri to calamari and cherry tomatoes on eggplant cream, his thousand-sheet to swordfish and tomatoes, capers and olives, or his black chocolate cake 70% and conference pears topped with hazelnut foam. The wine list is of quality.

Here we tried some excellent Teramo cuisine, starting with fried zucchini and seafood pasta. Two classics that cannot be beaten. This small, rather confidential restaurant is the opposite of a table for tourists. The waiters suggest the daily dishes orally, but you can trust the chef, and Italy in general, everything is always excellent! A real canteen, popular and friendly.

Along the Via Mercadante, which surrounds the historic centre, a small square opens up below, closed off by three white houses with pointed gables that seem to come out of a fairy tale: this is where this typical address is nestled. At the arrival of fine weather, the terrace invades the square and the stairs, in a very good-natured atmosphere. Excellent local specialities combining the search for flavours and generosity. To try: the suckling pig in crust cooked with negroamaro wine and sweet and sour onions, and the homemade laurel digestif.

This grocery store of local gastronomic products turns into a lunchtime restaurant as the market closes. You can then let yourself be tempted by all the specialities on display, each one more tempting than the next. And you don't even need to know how to speak Italian: you just point and you're tempted! The assortment ofantipasti is delicious, all accompanied by a good wine. Cheese boards with pistachios and jams or cold cuts are also recommended.

It is the restaurant of the Eremo della Giubiliana - a 5-star Relais & Chateaux hotel - run by the chef Giorgio Ruggeri. It offers a revisited cuisine of territory inspired by the aristocratic tradition of the Iblean highlands. The result of research into the original products of this region and their quality, this cuisine is in the image of its setting: refined, full of history and evolving. The menu is varied, the chef works admirably with meat and fish. Impeccable service, sumptuous setting. Cooking school. Wine cellar.