Mediterranean cuisine restaurants Italy

More than a restaurant, this vineria is a real museum. First because it is possible to find every possible regional product imaginable, and second because the owner of the place, Romolo, displays his memories of his travels around the world. In a rustic atmosphere - the smell of the fireplace helping - you should try the Maremma soup, the charcoal meats and the various salamis. The house even offers homemade beer. As for wine, the local speciality, Morelino di Scansano, is a must. An excellent address.

Let's get the suspense out of the way right away: Gianluca is a couturier of taste buds, and an evening at Liberty is a fabulous gastronomic voyage. He's equally at home with seafood and mountain produce: the octopus is to die for, and the meats are perfectly cooked. The finesse of the dishes reflects the setting - Liberty means Art Nouveau - and the staff. The wines are delicious, and you'll be advised by a real sommelier. Everything is beautiful and elegant! We spent a wonderful evening in a truly atypical and enchanting place.

If you have never eatenarancini, those fried rice balls filled with various typical Sicilian ingredients, this is the place to go. And even if you have already tasted them! Because these arancini don't have many competitors. So much so that the online shop ships them all over Europe. In the shop, you'll find them ready to munch on in the window: beef ragout, parmesan and tomato, cheese or pistachio, or ham and mozzarella, or aubergine or spinach and fennel... All tastes are allowed.

In this restaurant, you can only treat yourself! The chef Daniele Caldarulo, and Emilio at the service, always with a smile on his face, will know how to pamper you to give the best of their cuisine. Excellent pizzas, like the whole menu. On the menu, tartars, risottos and pasta with a thousand flavours, fish with unimaginable recipes... The ricotta cake with its caramel cream is a delight, as is the dark chocolate cake with its white chocolate flowing, excellent value for money and very good wines.

In the historical centre, a welcoming and nicely decorated restaurant, adept of slow food. Organic cuisine, locavore (locally sourced), which ensures the quality of each product for high quality (but expensive) dishes. Divine crudo platter (raw fish), sublime antipasti plates. The steamed fish en papillote of leaves with herbs, capers, pine nuts and dried tomatoes was surprising and delicate, accompanied by a good glass of local grillo, the beautiful alliance! The menu included gluten-free specialities and vegetarian pasta.

Gastronomic restaurant run by four brothers who share the kitchen, the dining room and the wine cellar. Refined and creative, the cuisine offers a fine balance of flavours and textures: the finesse of the seafood is enhanced by the sweet acidity of a citrus fruit or the fruity bitterness of an olive oil, the delicate flesh of a fish is combined with a crispy crumble or a mousseline. Attentive service and homemade digestif served on the terrace overlooking the sea.

Sulmona's gourmet restaurant is situated on a small square, away from the hustle and bustle of Corso Ovidio. In the plates at the appealing presentation, local flavours are in honor. The chef and owner Clemente Maiorano les the kitchens with passion and conveys the taste of the land with elegance. One of the hallmarks of the map is the pig fillet. The choice of wines from the region is pointed, the great Italian wines are also à la carte. An important address in Sulmona.

Opened for 6 months by a French, Elodie, this restaurant offers sophisticated, creative and revisited Venetian cuisine. It's a treat to dessert. We must recognize that Chief Andrea Iuliano is a young little genius. Your taste buds are not fooled by it. Enjoy the carpaccio tuna carpaccio, continue with grilled octopus with aubergines and rosemary, and finish with chocolate notes with chocolate notes. We have not yet recovered from these delicacies!

This trattoria pizzeria is unique because its terrace is the privileged observatory of Stromboli in the evening, especially now that its ascent is closed to the public. It is truly the closest and best place to see the activity of the crater of Stromboli. This is where you come to see the lava spouting in the dark while biting into your pizza. A good choice from the menu is the spaghetti with squid ink or the octopus salad. A free shuttle will pick you up if you book the restaurant, convenient.

The tables are set on the lawn, overlooking the illuminated bay at night. Palermo chef Nunzio Tomasello offers a wonderful platter of "crudi" and two daring menus: "Cala Luna", featuring seafood, and "La Rocca", with meats and the finest ingredients from Sicily. The typical Sicilian baccala a sfincione is revisited, the spaghetti a la "Norma 2.0" is accompanied by smoked eggplant, ricotta, almonds and sautéed tomatoes. To finish, the pistachio parfait is divine. Beautiful gastronomic table.

Dining by the pool or on the terrace, barbecuing in summer or sampling fresh fish dishes (seafood platters, crudités, grilled fish, fresh pasta, homemade focaccia...), the options here are many! The restaurant also offers interesting formulas with complete meals or dishes of the day with a glass of wine and dessert. In July and August, for weekends only, you can enjoy lunch with seafood sandwiches (e.g. with burrata and salted anchovies), salads or fried fish.

This pretty little blue and white restaurant, a 10-minute walk from the centre, has a veranda with a view of the Strombolito and serves tasty Sicilian dishes at reasonable prices. Especially since the service is nice. We liked the octopus salad with lemon, organic olive oil, garlic and parsley and the selection of organic cheeses from the island as antipasti, the spaghetti with seafood, and the steamed fish with cherry tomatoes, olive oil and white wine, which was juicy, hearty and tasty. A very good address held by a French-speaking chef.

This good address offers "market cuisine" in the heart of an authentic Sicilian market, that of Ballaro. All the more so as the district does not abound in good tables, too narrow and labyrinthine. Here, the products are fresher than nature, Sicilian, from the slow food circuit. But grandmothers' recipes have been modernized. Large choice of vegetarian, celiac, babies and children (games on site). Theosteria is also enoteca, between 15th century walls and columns, the setting is magnificent, and the range of wines is very wide.

Probably the prettiest restaurant and the most charming terrace in Ragusa Ibla. It serves family cuisine, with specialities of cavatelli (local pasta with pork sauce) and fresh homemade ravioli. Try the roasted local cheese, to be rolled on the floor, and the star of the house specialities: spaghetti alla rustica, with octopus, Sicilian tomatoes and basil. Remember to book if you want to taste this delicacy because the restaurant is often full at dinner time, especially at weekends!

An excellent and change of scenery address of the Spanish Quarters, with a joyful and noisy atmosphere, almost bordering on caricature. A must for the Neapolitan night, this restaurant offers great classics of Neapolitan popular cuisine. The dishes are cooked with seasonal products, the preparations are tasty and the service is very fast. Unforgettable moment: when Ciro, placed outside the restaurant, writes the reservations in his big book, everything is done in the street, a real open-air play!

You have to climb to the very top of the village to discover this Manarola address, opened in 2016. But it's worth it. The food is impeccable and the service is fast, just the thing for those who want to go hiking in the Cinque Terre afterwards. To try the cappun magru, remember to call in the morning to reserve a portion! And for those who don't know, it's a Genoese specialty: a sort of vegetable and fish terrine, topped with a parsley sauce. Delicious, and worth trying at least once!

FIAT, or Fate Infretta A Tavola (which could be translated as: hurry up and eat!). The tone is of course ironic and mocking in this osteria, symbol of the Lingotto district. Local workers and civil servants come here to have a bite to eat at noon, so the service is very quick. Nevertheless, the dishes remain very good and the prices more than correct. On the walls, photos, newspaper articles and old advertisements tell the story of the famous Italian car brand and the city of Turin associated with it.

One can only salivate at the approach of this sign which perfumes the street with the smell of salt products. Next to the grocery and wine shop, a restaurant room has been set up, where you can enjoy carefully selected cheese and charcuterie platters, accompanied by honeys, jams and wines from the region, a CollineSalernitane for example. The owner, who loves his region and its specialities, is available to explain each of his products in detail. The premises also host exhibitions. A must-see address in Salerno.

Imagine an osteria where the waiters exchange jokes as they run around the room, where a plate of salami and gorgonzola is placed on your table as a welcome, and where the evenings always end very late, perhaps after tasting the homemade digestifs... This is the Osteria dei Colori, a restaurant with several pretty, colorful, candlelit rooms. Everything here is really very good, but don't miss the house specialty: chicche allo stracchino.

Prepare yourself for a sweet journey of scents and flavours orchestrated by the great (and very modest) chef Pietro Zito, a true ambassador of Puglia's cuisine, of the raw materials offered by its generous land, of the know-how of its producers. Here is a place where you feel as if you were invited to a friend's house. You can see the cooks happily stirring through a bay window, the atmosphere is cosy, authentic. A traditional cuisine made with fresh seasonal produce, many of which comes from the nearby vegetable garden. A delight.

Probably the best address in Isernia. Great attention is paid to the selected products: the mozzarella di bufala arrives daily, the meats are of high quality and the fish are on the menu according to the fishing. Here, one can only adhere to the Molisane cuisine, to its cheeses and cold cuts, to its truffles and porcini mushrooms, but also to its wines: the Tintilia, an endemic grape variety, gives very interesting red wines that will go well with your dishes. Finally, the pizzas, cooked on a wood fire, are excellent!

It's simple, we love it. The place is mixed, with its tiny hall and its terrace almost on the outskirts of the cathedral. The service is excellent and warm. The charcuterie and cheese boards are to be dammed. Music is excellent - listen to the Doors by 40 ° C in the shadows in the heart of Italy, what more to ask? No, really, Magnolia is a little miracle. On weekends, several concerts play and discover that, besides being friendly, the place is connected…

This is a good restaurant born from a family history that has lasted for 150 years, located in the small village of Santa Maria della Scala near Acireale, which is worth a stop, below the nature reserve of Timpa. The restaurant is traditional and very well cared for. Exquisite dishes such as insalata di mare, a bouquet of octopus, squid and prawns simply boiled and served in lemon and parsley, fish of the day priced by weight. A picturesque outing appreciated by the Catanese and at a low price to stuff yourself without counting the cost.

In a bucolic setting, on the banks of the small lake of San Ruffino, this osteria is a little corner of paradise. The cuisine is traditional, but meticulous, the products fresh and the staff very friendly. The place is ideal for a private party and can accommodate up to 35 people inside. The exterior offers an unforgettable view. If you can't leave the place, ask if there are still rooms available upstairs or in the Piccolo Pony Farm, which is just a stone's throw from the San Lorenzo equestrian centre next to the lake.

An address with a warm atmosphere where the staff is available and smiling. On the plate, a tasty and generous Abruzzo cuisine, simple and nicely presented: you will appreciate the pasta alla chitarra with mushrooms and parsley and very good ravioli. The pasta is homemade, the vegetables come from the garden. You can enjoy it all with a Montepulciano d'Abruzzo wine, before ending the meal with one of the excellent pastries on the menu.

Another historic Milanese restaurant. This is where every year the literary prize of the same name (Bagutta) is awarded. Tuscan cuisine is delicious and the garden is very pleasant in summer.

An old osteria in the heart of the university district, highly prized for its traditional cuisine and conviviality. Excellent pasta dishes (delicious tagliatelle al ragù) and other local dishes are eaten on large wooden tables. The Osteria dell'Orsa is also a place of exchange, meetings and culture that reflects the university tradition of Bologna. People of passage and locals mingle in a cheerful and warm atmosphere. The place is often crowded, so expect to wait a little while. A very good address at a low price.

Not to be missed near the cathedral! A small charming restaurant that has quickly attracted both Florentine and tourist customers. The room is decorated with care and delicacy. Just look at the entrance to understand that the owners pay the same attention to detail as their customers, and the vaulted rooms lit by large French windows add a more harmonious touch. A quality menu, good Tuscan cuisine based on fresh food, a real delight. Another highlight: their pizza, an exceptional dough!

In the heart of the historic centre of Siena, a few steps from Piazza del Campo, the restaurant of the Gallo Nero ("Black Rooster", which is the historical emblem of Chianti) is worth a visit on its own. The room in the basement is an old pantry dating from the 13th century, when meat merchants kept it under salt. Today, the room is beautifully furnished with stained glass windows. The map also provides a beautiful overview of the region's specialities. In addition, there is a wide choice of delicious gluten-free dishes on the menu.

Sabatini restaurant is a pillar of Florence's culinary history, backed by a professional team, its experience and the excellence of its chef, Alessio Mori. An innovative menu and a fresh presentation of dishes. A renowned and high level cuisine for gourmets, capable of satisfying even the most delicate palates. The service is impeccable and privacy is respected, as it should be in fine restaurants, by spaced tables. The decoration remains traditional and warm.

Considered the oldest trattoria in the city, this restaurant, founded in 1875, belongs to the Florentine tradition. Appreciated by Montale and Quasimodo, it hosts the annual scientific prize for olive oil and wine; a good sign for the cuisine of this institution, an integral part of a visit to Florence. Tuscan specialities are served: rigaglie alla salvia and its involtini of meat and artichoke, trippa, bistecca alla fiorentina, not to mention traditional meats such as wild boar, roe deer, all served with quality wines.

This restaurant is part of the short list of quality addresses in the centre of Florence, a stone's throw from the cathedral. The period architecture and elegant decoration make it a choice stopover. On one side of the entrance, a beautiful exhibition of the best wines of the region, and on the other side, a small lounge where magazines on Tuscan cuisine are freely read. The excellence of its cuisine has established its reputation, particularly for its fresh products and homemade pasta. We love burrataravioli on a bed of pestoand onion cream!

Opened in 1960, this restaurant-wine bar has a terrace on a small quiet square, as well as a very beautiful counter, where you can enjoy an excellent pizza cooked over a wood fire or a succulent pasta dish: tagliatelle with mushrooms and mint, fagottini with pecorino and pears... For dessert, tiramisu is highly recommended. As for wines, the cellar has no less than 150 labels, enough to satisfy the most demanding customers. The atmosphere is most pleasant, with a subdued light and a decor that is both modern and patina.

Authentic Tuscan cuisine, some of whose recipes are taken from medieval cuisine, such as the famous carabaccia (onion soup). There is no lack of specialties. Not to be missed: the delicious potatoes alla carabaccia. Don't miss the homemade pasta, especially alla chiantigiana (with a meat sauce spiced with local flavors), all washed down with chianti, the tagliata (prime rib) and other types of meat cooked over charcoal. Homemade desserts and a very good list of regional wines. Nice terrace.

Pizza Forum, as its name suggests, is the ideal place to eat a good pizza next to the Coliseum. Since 1988, this address has been offering the classics of Neapolitan pizza with a 48-hour fermentation time for the dough. It also offers different menus, with traditional Mediterranean recipes and Roman classics at really interesting prices. It has managed to preserve the quality of its products while containing its costs... It works, the pizzeria is visited at any time of the day!

Just a stone's throw from Piazza Navona and the Pantheon, Casa Bleve is an institution in Rome. Within the walls of the Palazzo Lante, an important historic residence in the neighborhood, the restaurant's elegant and graceful rooms demonstrate the importance of the place. The rich menu offers a fine variety of Italian gastronomic dishes with a touch of innovation for personalized recipes, all composed with seasonal ingredients. To accompany it, an extensive collection of wines with labels of renowned repute, all you have to do is choose.

This modest restaurant in the centre of Arzachena has built up a solid reputation. The faithful local clientele mingles with tourists, whether they are well-informed or have stumbled upon it by chance. The cuisine, simple, good, copious and excellent value for money, added to a friendly service, seems to be unanimously appreciated. One comes here especially to devour a dish of pasta, fish or pizza in a good atmosphere. Nice selection of wines. The bar just below, Il Delfino, also offers good paninis to nibble on the go.

Historical pizzeria in Naples, one of the cheapest and most popular, located in the Forcella district, between the historical center of the city and the train station. There are only four types of pizzas here: the Margherita (tomato, mozzarella, basil), the Marinara (tomato, garlic, oregano), the Cosacca (tomato, pecorino, basil) and the Marita (half Margherita and half Marinara) Soft pastry and ultra fresh filling. As for the decoration, it's a bit of an inspiration. Expect to queue, it's always crowded, especially on weekends; prefer lunch or early evening.

Located in Trastevere, in front of Tiberina Island, in a small, bright and quiet square, this restaurant was born from the passion of its owner. Opened only a few years ago, it is already appreciated by the Romans. A cuisine that does not rely on tradition but on culinary know-how for delicious recipes with a Roman character. A welcoming place, tastefully and elegantly cared for, that transmits tranquility and calm. Usually a host, here it's different: you feel like you are among friends and it's really nice!

Ideally located between piazza dei Miracoli and piazza dei Cavalieri, a stone's throw from the Tower, this small family-run restaurant has a simple, unpretentious front, but as soon as the plates arrive, it's easy to be charmed by the flavors of Tuscan gastronomy. On the menu, stocked with quality ingredients: pici (hand-rolled pasta resembling large spaghetti), beef tagliata, ricotta and spinach ravioli, mushrooms and truffles in season... Served in a lovely vaulted setting by a friendly team.

A trattoria in the rules of the art: brick vaults, checkered tablecloths, wine pitcher and a lot of atmosphere! On the menu, the best of the lake's specialities. The dishes of the day are listed, but the regulars go straight to the point: antipasto del lago (lake appetizer) and tinca al forno con polenta (polenta oven tench). It won't take you long to understand where this trattoria gets its name " del gallo ", from the rooster: the collection of objects in the shape of roosters is impressive!

Taverna 58 is the gastronomic restaurant of Pescara. The tradition and the local products are at the center of a menu mixing the flavors with finesse and heart. The cellar, located in ancient Roman foundations, is a small marvel with the best wines of the region. In the dining room, the waiters are efficient, courteous and give good advice. The presentation of the dishes is in the image of the place, close to excellence. A tip: to digest, try a glass of genziana ! It is strongly recommended to reserve a table for dinner.

In Rignana, a few minutes by car only, south of Greve, the house only uses local products. It must be said that it would be wrong to deprive itself, as it is located in the heart of Tuscan nature, between olive trees and vineyards. The menu of the "Petite cantine de Rignana" offers delicious homemade pâtés, wild boar and rabbit. The antipasti to share are divine. Two possible rooms: either the rustic room or the large terrace on sunny days that overlooks the countryside.

Excellent wood-fired pizzas in the characteristic setting of an old Milanese working-class dwelling. Small wooden tables and bottle-covered shelves upstairs, a large vaulted room in the basement for groups. A friendly, informal address that doesn't drain the wallet while guaranteeing an authentic setting and impeccable service. Pizzas include ham and artichoke, spicy salami and four-cheese. Focaccia and salads are also on the menu.