Restaurants cuisine du monde Parme

A temple of traditional Parmesan cuisine, a well-known trattoria that has its regular customers and attracts people passing through Parma. This reputation proves to be amply justified: tasty local cuisine with no false notes, very generous portions and a joyful and authentic atmosphere, all for an unbeatable price-quality ratio. Magnificent platters of cold meats, homemade pasta (tortelli with squash or ricotta and herbs) and desserts to fall. The place is always full: it's best to book in advance.

A privileged and charming position, located at the corner of Piazza del Duomo. The place is elegant and warm, with attention to detail, from the decoration to the setting of the table. As for the cuisine, it celebrates Parmesan gastronomy and harmoniously blends tradition and creativity. Innovation in the recipes that allow you to discover tasty dishes, harmoniously balanced and with a perfect presentation. The cold cuts and pasta are excellent, as are the desserts and the few seafood-based proposals.

Parizzi is the name of the chef of this establishment where you can taste the best of Parma's cuisine: creative preparations rooted in Italian tradition, sophisticated plates with a meticulous layout, quality raw materials. Alongside the menu, there are several fish and meat menus, including a small tasting of gourmet Parmesan cheese. The modern room is a little cold. The sommelier, who is also the chef's wife, will advise you on the best wines to enhance your meal.

If you have a car, Ai due Platani is the restaurant not to be missed. Located six kilometres from Parma, here you can taste one of the best local cuisine in a traditional trattoria atmosphere, with red and white checkered tablecloths and panelled walls. Traditional menu, but revisited in a modern way, and exemplary products. To taste absolutely: tortelli di zucca, risotto, squab and zabaione caldo with the torta sbrisolona for dessert. Very nice selection of wines. Let the staff take care of you.

Traditional trattoria in a pedestrian street in the city centre, near Piazza Garibaldi. A good address to discover the culinary specialities of Parma in all simplicity, such as fried gnocchi served with excellent regional charcuterie, tortelli and horse meat. Smiling and available staff. If the veranda at the entrance is a bit sad, the small rooms, which are spread over several levels, are more welcoming; have fun watching the cascade of hams hanging from the walls

Above all, let us look at the way before you embark on the assault of Tre Ville, lost in the northern suburbs of Parma. We come to this former post-hotel hotel for its delicious cuisine, both traditional and sought after. On plates, the best of the kitchen isn, of exquisite meats, a risotto radicchio rosso i parfait perfect and the tortelli to get mad, just like the duck-based dishes (acciughe)… An address that is worth the detour!

Here is a small and comfortable osteria 50 metres from the cathedral, with a white vaulted hall. This address will please especially carnivores with its selection of cold meats. It also offers some traditional pasta dishes such as tortelli with squash and tagliatelle al ragù. But its strong point is the horse meat, served raw in pesto (finely minced meat), tartar or roast beef. You hesitate between these three proposals? The house has thought of everything: opt for tris di cavallo!

Along the lively Via Farini, this trattoria salumeria is located on the street. In addition to the restaurant, it is a delicatessen that offers a catering service. The restaurant has several rooms with different atmospheres. The one at the back with its exposed stone and brick walls, with its shelves lined with wine bottles, is very warm. Long terrace in front. On the menu, excellent cold cuts and parmigiano reggiano, pasta dishes and meat secondi. A recommended place to taste the specialities of Parma.

A highly recommended gourmet stopover at the gates of Parma! In the country house that once belonged to the musician Nicolo Paganini, the two chefs Davide and Makoto combine their talents to create a cuisine that is both inventive and respectful of the raw materials and seasonality of the products. The plates are an explosion of colours and flavours, everything is done to flatter the senses. To accompany the meal, ask for a wine from the vast selection of vintages offered by the house.

Founded in 1925, this house has kept intact its attachment to the regional culinary tradition. Famous appointment of the gourmets of Parma, the restaurant seduces by its elegant atmosphere while remaining family, by its police and attentive service, by its noble dishes in their simplicity. Some specialities: savarin di riso, anolini in brodo (small pasta stuffed with broth) and, only from September to April, bollito misto, because it is during the cold and humid winter evenings that it reveals all its flavour. Outside the historic centre.

Inside an old building in the centre of the town, a stone's throw from the cathedral, in a refined and elegant atmosphere, chef Angelo offers a pleasant culinary journey between the tradition of his land and the innovation of fish-based cuisine. His recipes, in which the quality of the raw materials is essential, make him famous; traditionally pasta and bread are home-made, a definite plus. An intimate and warm place to savour the delights of this restaurant. In the summer, the terrace allows you to enjoy the lively streets.

This family restaurant maintains its local traditions of good food. Don't be surprised by the decoration of antique furniture, chandeliers and photos of a singer, the wife of the chef in his youth. The very elegant setting lends itself to a romantic dinner. On the menu, we loved the assortment of Parma ham (Culatello PDO, the best) and parmesan, followed by Filomena pasta, prepared with four flours, almonds, cherry tomatoes, Parma ham, smoked ricotta and oregano. For dessert the semifreddo was divine. Good wines selected by hand.

A friendly address, the appointment for a pleasant moment in a warm atmosphere. Well known in Parma, it offers traditional local cuisine with well-balanced and well-presented dishes. The kitchen brigade perfectly interprets the marriage between tradition, innovation and transformation of recipes for the greatest pleasure of good forks. At the heart of this success, the raw materials of the soil, their freshness and their elaboration. All this is accompanied by a beautiful wine list. A very lively place.

This national brand has several addresses in the region, and is a must in Parma, right in the historic center. Super original, it has a decoration of bicycles and books hanging on the walls, green plants and colored neon lights for a slightly crazy acidic universe. On the menu, there is an original choice of pizza doughs: classic, multi-cereal, or black, in lighter and more digestible vegetable carbon. The composition of the pizzas is either classic or "pop", they are rather daring in the assemblies, but always with a lot of taste, we love it!