237 Best Restaurants in Italy

A light nautical theme permeates this stone-walled restaurant, where the open kitchen provides theater and owner Peppe Giamboi takes the stage as a gustatory storyteller, roaming from table to table. The menu is constantly changing, but you'll find excellent work with vegetables (a rarity in Sicily) and really lovely preparations of local cod. In addition to a sublime rendition of stocco in ghiotto (cod in a Messinese sauce of tomatoes, olives, capers, and celery), it also might show up prepared under tender sheets of lardo in a light orange-lemon sauce with fried leeks. 

Find a table in the back of this central, cheerful restaurant before choosing local cured meats and cheeses to accompany your wine. A few versions of polenta, daily pastas, and other heartier dishes are also available; just save room for the desserts, which go well with the sweet wines.

This culinary beacon in Sicily's interior features ambitious—and successful—dishes with the creative flair of chef Angelo Treno, whose unforgettable pastas topped with truffles or caviar, for example, offer a decidedly different expression of traditional regional ingredients. The unassuming and elegant dining room is inside an old railway house and is the perfect place to enjoy a bottle from the 500-label wine list; in cold weather, you can cozy up to a fireplace, but the terrace is the place to be in summer.

Just off of the Strada del Vino (Wine Road), this charming eatery and wine bar lets you indulge in seasonal dishes while sampling some of the biodynamic wines produced by one of the Trentino area’s most well-known vintners. When the weather’s nice, dining in the pretty courtyard among lemon trees, with mountaintops visible just behind, really lives up to the “paradise” name.

This side-street eatery, lined with old wood paneling and decked out with musical instruments, serves traditional Veronese classics, like bigoli (thick whole wheat spaghetti) with donkey ragù and pastissada con polenta (horse-meat stew with polenta). Don't be deterred by the unconventional meats—they're tender and delicious, and this is probably the best place in town to sample them. This first-rate home cooking is reasonably priced and served by helpful, efficient staff. It's popular, so arrive early. Reservations are not always taken.

Founded as a hotel and restaurant in 1720 and set beside the striking Roman Temple of Vesta and the Sanctuary of the Sybil, this establishment has an idyllic, wisteria-draped terrace overlooking the deep gorge of the Aniene River, with a thundering waterfall in the background. Standards are high, and the trip to Tivoli is worth it even if you do nothing more than order a lunch of upscale versions of local dishes and take in the spectacular view.

The staying power of Buca di Sant'Antonio—it's been around since 1782—is the result of superlative Tuscan food brought to the table by waitstaff who don't miss a beat. The menu includes the simple but blissful tortelli lucchesi al sugo (meat-stuffed pasta with a tomato-and-meat sauce), as well as more daring dishes such as roast capretto (kid goat) with herbs. A white-wall interior hung with copper pots and brass musical instruments creates a classy but comfortable dining space.

The Cacciani family has been running this stylish restaurant in the heart of Frascati old town since 1922, when it was a popular hangout for the likes of Clark Gable and Gina Lollobrigida. Perched high on a rise overlooking the town and the Roman plain, there are spectacular views from the Cacciani terrace, but you can also keep an eye on the gorgeous food being prepared in the open kitchen. The family runs a hotel in the same building in case you want to spend the night after dining on the celebrated local plates.

Amid the stone vaults and vine-leafy, light-dappled courtyard of this highly acclaimed old-town osteria turned Slow Food destination, the freshest Pugliese meat and produce are transformed into exquisite tapas-like dishes. Be sure to ask the amiable owner to show you his wine cellar and equally impressive cheese larder, where he personally controls the maturing process.

Celebrity chef Ritu Dalmia runs well-regarded Italian restaurants in India, so it's no surprise that her first restaurant in Italy offers a mash-up of modern Indian food with Italian and international ingredients; even the decor, with shelves of pottery and terrazzo floors, is a cultural combo. Look for unexpected flavors and a mix of small plates, more substantial mains, and utterly delicious fusion desserts.

Host Paolino Cesari has been presiding over his eatery since 1962, and he and his staff go out of their way to make you feel at home. The food's terrific, and if you love pork products, try anything on the menu with mora romagnola: Paolino has direct contact with the people who raise this breed that nearly became extinct (he calls it "my pig"). The highly flavorful meat makes divine salame, among other things. All the usual Bolognesi classics are here, as well as—in fall and winter—an inspired scaloppina alla Petroniana (veal cutlet with prosciutto and fontina) that comes smothered in white truffles. This one-room restaurant has white tablecloths, dark-wood paneling, wine-bottle-lined walls, and is just a few minutes' walk from Piazza Maggiore.

Featuring, as its name suggests, stunning views of sky, sea, and land and run by the fourth generation of the famiglia Cavaliere (sommelier Giuseppe, front-of-house manager Antonio, and chef Marco), this restaurant just outside of town serves exquisite dishes made with fresh local produce—often from its own orto garden and the sea below. Many diners opt for the aromatic theater al tavolo of the signature spaghetti al cartoccio dal 1965 (spaghetti with clams, olives, capers, tomatoes, and oregano), which the ever-smiling Antonio removes from baking paper, mixes, and serves.

Located right on the beach at Porto Palo, Da Vittorio is something of a local legend, highly regarded and much loved by everyone from wine and olive oil makers to celebrating families. The focus is on fresh fish and seafood, with pasta for the first course, and grilled fish for a second, all enhanced with traditional Sicilian flavors such as capers, almonds, and wild fennel. The spot dates back to the 1960s when Vittorio, a young cook from Bergamo, fell in love with a Sicilian girl and opened a small restaurant in a beach shack. These days, there’s a smart glass conservatory and cream damask table linens, along with a terrace for alfresco dining, and—a real mark of Vittorio’s success—a local following strong enough to keep the restaurant open all year, a real rarity in these parts.

A gracious series of delicately arched rooms at this beloved local eatery are lined with wine bottles and sepia-tone images of the old town. À la carte preparations bring together fresh seafood and inspired creativity: sample, for instance, the sublime spaghetti delle Sirene (with sea urchin and shrimp in butter) or cod with saffron from the Ibleian hills with a courgette puree. If you want, you can put yourself in the hands of the chef and opt for one of the exquisite tasting menus, which start at €75 excluding wine. The wine list is, in a word, extraordinary, and allows you to choose from the best wines in Italy and beyond.

In this cozy and atmospheric cross between a wine bar and a restaurant, you can put together a fabulous, inexpensive dinner from various classic dishes from all over Italy. Portions are small, but prices are reasonable—just follow the local custom and order a selection, perhaps starting with fresh burrata (mozzarella's creamier cousin) with tomatoes, or a selection of prosciutti or salami. Don't pass up the house specialty: lasagna—there are several kinds on the menu. Main courses are limited, but they include a savory Veneto stew with polenta.

It's everything you're looking for in a true Roman eating experience: authentic, in a historic setting, and filled with Italians eating good food at good prices. In this very romani di Roma (Rome of the Romans) neighborhood, surrounded by discos and bars, you can enjoy classic local dishes, from vegetable antipasto to cacio e pepe (said to be the best version in the city) and lamb chops.

This rustic-meets-glamorous bistro attracts locals for its flawless execution of Roman classics (many served photogenically in metal cooking pans) as well as original dishes. Its bar is known among amaro connoisseurs for having the largest selection in Rome, and the bitter liquors are the stars of the expertly crafted cocktail menu.

Brotherly love (and ownership) and quality seafood are among the things that make this old-town restaurant so exceptional. Modern artwork, stone pillars, and arched ceilings help to provide a fitting setting for the predominantly traditional cuisine livened up with modern elements. Appetizers created by the Ladu brothers might include steamed octopus with fresh tomato, and smoked salmon with misticanza (mixed green salad). The seasonal menu always features local fish and might include homemade pastas such as lados con ragù di galletto ruspante e casizzolu (disc-shaped pasta with a sauce of free-range rooster and local cheese). Desserts such as girella al cioccolato bianco (white chocolate roll with raspberry coulis) and pineapple with zabaglione ice cream are not to be missed. Service is attentive and welcoming. Booking is recommended.

You might not expect to find an ultramodern—even hip—place to dine within a few minutes' drive of Agrigento's ancient temples, yet Il Re di Girgenti offers up pleasing versions of Sicilian classics in a trendy, country-chic atmosphere (think funky black-and-white tile floors mixed with shelves lined with old-fashioned crockery) popular with young locals. The thoughtful wine list offers good prices on both local wines and those from throughout Sicily. Weather permitting, be sure to dine on the terrace for outstanding temple views.

Tucked away from Via G. Orlandi, there's always a warm, relaxed family welcome and deliciously simple Caprese food here. Do book a spot in the gorgeously gnarled, vine-dappled garden setting. Opened in 1960 as a rustic family inn, each generation has added innovative menu touches, including scialatielli pasta with potato in the mix, wood-fired pizza and homemade desserts including tiramisù.

For the best of what's locally in season, look to chef Marco Cannizzaro and his 25-seat fine-dining restaurant. Harvested from Etna to the Ionian Sea, the primary ingredients of the area simply shine in his hands: Nerello mascelese grapes show up as rich sauces, wild greens harvested from the slopes of Etna make their way into risottos or stuffed into tender calamari meatballs, and donkey, an economical protein staple of the area, is transformed into flavorful and refined tartare. The commitment here to the area's materia prima informs the soul of the restaurant.

Delicious regional specialties with tartufo-focused and fixed-price tasting menus are served at this bustling family-run restaurant in the center of Alba. Seasonal recipes emphasize local vegetables, nuts (particularly hazelnuts), and meats like rabbit and venison.

Food, service, and ambience harmonize blissfully at this casual but elegant restaurant inside a 12th-century building. The chef shows a deft hand with area specialties and shines with the fish dishes. If they have the chestnut ice cream, don't miss it. There are two tasting menus, and a terrific cheese plate complements the amazing wines poured here. Patrons enter through a tiny wine bar, some pausing for a glass of wine before proceeding into the restaurant.

This family-run trattoria is so popular that it's one of the few restaurants in Tellaro to stay open year-round, serving delectable dishes in a warm and friendly atmosphere. Do not miss the seafood antipasto with its assortment of marine treats, the homemade pasta dishes, and the always-recommended catch of the day.

Set on the tranquil shores of Lake Nemi, next to the Roman Ship Museum, La Fiocina has been serving local specialties, including lake fish and homemade gnocchi with wild boar sauce, for more than 50 years. The interior is elegant and welcoming, with a roaring fireplace on cooler days; in warmer months, you can dine on the terrace.

You might be tempted to pass right by the innocuous entrance across the street from San Biagio, but you'd miss some fantastic food. This tasty menu relies heavily on local classics turned out to perfection. Wash it down with the local wine, which just happens to be one of Italy's finest: Vino Nobile di Montepulciano. The desserts, such as an extravagantly rich triple-chocolate flan, are prepared with particular flair.

Since opening its doors in 1869, this trattoria has been serving top-notch, unpretentious food to Florentines who like their bistecca very large and, of course, very rare, as that's the only way to eat it. The tartino di carciofi (artichoke tart) and the pollo al burro (chicken with butter) are signature dishes.

A fabulous garden setting and warm yet unfussy country-style dining rooms elevate this family-run restaurant, renowned for Nino Baggio's elegant creative take on traditional cuisine. This is the finest restaurant in Asolo, and the prix-fixe menu (you can also order à la carte) delivers one of the best-value top-quality dining options in the Veneto.