I migliori ristoranti di cucina italiana

02/06/2025: I only tried the ravioli del plin, which I found delicious, and I also really liked the wine. The place is beautiful, quiet and well-kept and the waiters are very knowledgeable

29/05/2025: A very welcoming and warm environment. Background music.. romantically prepared tables. Very refined food and excellently presented menus. Two helpful guys with a great dose of patience. The very good wines.

15/06/2025: Unique sensory experience: creative dishes, plated with elegance and refinement. Design with attention to the smallest details. A journey into taste, worthy of the Michelin Guide.

01/05/2025: Truly an oasis of taste and elegance to explore creative and contemporary cuisine in a relaxing environment.

13/06/2025: My wife and I had a wonderful experience here and I’m very glad we decided to splurge on our trip to Verona. The staff was attentive and cordial. Each course was a choreographed presentation and each piece was explained to us in English, which was much appreciated. We aren’t used to lengthy meals where we are from so a three hour dinner was new to us, but the pace was nice and allowed time to savor each bite. I didn’t count how courses there were but it was a lot, in a good way. Go easy on the bread, (not the focaccia, eat all of that!) if you are concerned about making it to the end. After dessert the chef came out to greet each table personally. We didn’t plan this ahead of time and I was amazed we were able to get a reservation at a 3 Star Michelin restaurant the day before, but I’m very glad we went for it. By far, this was the best meal we’ve ever had.

24/05/2025: The modest entrance on the narrow Via Antonio Tirabosco doesn't give us a clear idea of ​​where we're about to dine. In this case, to celebrate the gastronomic and oenological joy of an unforgettable meal. Nor does it give us any idea of ​​what history has seen fit to preserve beneath what is now the space that houses Gian Carlo Perebellini's restaurant. A chef who joined this establishment at the age of 18 and remained in charge of the restaurant. A tour of the facilities allows us to admire the collections of pens from illustrious guests, which have earned the Mondadori Award, or the Roman ruins that speak of the centuries of history that gave rise to the space that today houses a delicious space that demonstrates how a pastry chef has paved the way to become one of the greatest exponents of 21st-century Italian cuisine. The experience of the Chef's table, a delightful space that allows you to contemplate the long menu as you eat, the silent work of a well-coordinated team of 12 cooks, plus the Chef, who passes notes and constantly approaches the table to check that everything is running smoothly. The room has class and youth. The sommelier knows the risk of having to incorporate new pairings every day for a menu that constantly transforms, where flours, cheeses, and vegetables mark the backbone. Freshly baked breads, crispy edible crusts. We can't deny that the pastry chef rises in the kitchen to offer bites where textures define tiny, sequential universes. Gifts like caviar with a mini passion fruit sorbet (zabaglione & caviale affumicato). Or the delicious grissinis with slightly smoky notes. They return, time and again, to be refilled when you barely have a couple left. If the wide assortment of mini bites that open the menu isn't a sampler of what we can enjoy, the second offering after caviar comes with a crispy bouquet of green asparagus and crayfish. Flavor, textures, freshness on the palate. They go even further with the tomato, celery vinegar gel, and a lovely béarnaise foam. Simple and effective. A gift for this first part of the menu, where the sea bass is somewhat lost in a tartar with goat cheese and licorice extract. Perhaps the lightest of the dishes, but one that captivates with the crunch that serves as a millefeuille. The dentex is impeccable, also with a good combination of mascarpone and Cantabrian anchovies, which are very popular among the greats of transalpine cuisine. The combination of the goat's milk ravioli with pea water and red shrimp is delicious. Although I admit that domestic peas are sweeter and have more flavor. I smile. The pasta, fusili with clams, is accompanied by a creamy anduja, a sobrassada from southern Italy, accompanied by a shellfish bisque. An outstanding dish, as everything else we tried has been. Two meats round out the menu: lamb and veal with pigeon breast. Desserts are extensive in the first bites: a chocolate sugar, and more sweet treats. It wouldn't be a bad idea to follow the world route of all three-star restaurants that offer so much happiness at such a reasonable price. About €350. Coffee, grappa, laughter, and conversation are reserved for private dining.

06/06/2025: I have been to this wonderful restaurant with my family. As fans of starred cuisine we were really curious to live a unique and unrepeatable experience and so it was, our expectations were not disappointed. From the beautiful location immersed in nature to the excellent quality of the dishes offered and the impeccable service everything was to our liking. A particular appreciation for the saddle of roe deer.

06/06/2025: Sono stata in questo meraviglioso ristorante con la mia famiglia. Da appassionati di cucina stellata eravamo davvero curiosi di vivere un’esperienza unica e irripetibile e così è stato, non sono state deluse le nostre aspettative. Dalla bellissima location immersa nella natura alla qualità eccelsa dei piatti proposti e al servizio impeccabile tutto è stato di nostro gradimento. Un particolare apprezzamento alla sella di capriolo.

15/06/2025: Kind, all products of excellent quality, we will return!

08/06/2025: The gastronomic offer is slightly limited but the quality is high. The guanciale is very well made and is crunchy when tasted. The location is very simple with paintings that can be liked or not liked. Welcoming and present service. Many interesting homemade desserts such as the fig and hazelnut tart. Overall, an excellent place to stop especially if you want to taste the local cured meats and cheeses. Try the wine.

27/05/2025: I ordered a delivery during a business trip and I was pleasantly surprised! Delicious sandwich, quality meat and balanced seasoning. Excellent French fries to accompany! Perfect fried food. But most of all I appreciated the service: kind, helpful, and polite. I hope to return to Rome soon and visit them in person! Well done!

24/05/2025: We ate very well, high quality meat, excellent products. Jacopo is great in the kitchen, Matteo with his public relations is very good. Thanks guys 👏👏

14/06/2025: This restaurant is truly a gem, amazing food, great atmosphere, and top-notch service. My son loved it so much that instead of saying “bye bye” when we left, he said, “See you tomorrow!” It perfectly sums up how this place makes you feel: eager to come back again and again. Highly recommended!

05/06/2025: Ho conosciuto questo ristorante per caso tramite social, attratto da alcuni video decidiamo di pranzare una domenica e provare. La location è bella, pulita e ordinata. Seduti veniamo accolti da Luigi proprietario del locale che subito ci consiglia alcuni piatti della casa. Antipasti buonissimi, qualità eccellente e cucinati in maniera altrettanto eccellente, piatti a mio avviso degni di stella Michelin, si passa da piatti classici della cucina partenopea rivisitati a salumi di pesce fatti da loro... è difficile spiegare a parole un piatto che riesce a stimolare i sensi e produrre un'esperienza piacevole e gratificante. Si prosegue con i primi sempre di pesce, pasta cotta al punto giusto con un abbinamento di gusti veramente da chef stellato. Concludiamo con dei dolci sempre fatti in casa.....strepitosi.... è da provare, vi dico solo che al momento del conto ho prenotato per festeggiare la comunione di mio figlio. Lo consiglio vivamente!

26/05/2025: Donata simply Fantastic!!!! She made the cake for my sister's 50th birthday by simply sending her a photo taken from the internet. She exceeded all my expectations, a wonderful cake and above all delicious!!! The most important thing however, is that thanks to her, I made my sister emotional. So Donata, I thank you again infinitely from the Heart♡ You were Fantastic♡ Super recommended, trust her♡ and you won't go wrong in choosing her. THANK YOU♡Daniela

25/05/2025: We made a request for an "ice age" themed cake with a Scrat snowman and the cake exceeded our expectations both in aesthetics but above all in taste, highly recommended

02/07/2025: An excellent experience at this restaurant and wine bar. The owner is friendly and cheerful, the food is exceptional and generous, and the prices are reasonable. One of our favorite places in Catania, we'll definitely return before the end of our stay!

01/07/2025: The best restaurant I've ever eaten at in Catania! The terrace is magnificent, quiet, and decorated, on a flower-filled street. The interior is small but welcoming. The manager was lovely; he speaks excellent English and made excellent recommendations, especially regarding wine. Fast service, delicious food, and very reasonable prices. A real favorite!

02/07/2025: The name exactly represents the quality of their pizzas

23/06/2025: I recently became their customer, what can I say, an excellent choice. Passion and competence in their work. The dough, the ingredients of excellent quality. Deliveries are precise, the boys are very polite. Not to mention the lady who takes the orders, of a unique education, cordiality and a kindness of other times. I highly recommend it.

11/06/2025: Small sandwich shop with big taste! Really enjoyed the meatball panini! The pesto smoked cheese was also very tasty.

07/06/2025: It was delicious and freshly prepared. The gentleman was always smiling and very accommodating. We loved the service. The atmosphere was unique and very cozy. If we'd had a few more days, we would have come more often. The tiramisu was also delicious! We paid €27 for two (2 paninis, 2 colas, 1 tiramisu). Excellent value for money.

13/06/2025: We were on June 6th and it was an amazing experience. Wonderful place, warm, polite and enveloping welcome. The chef is really nice, he welcomes you with a dazzling smile and describes his dishes with a passion that moves you. Everything is exceptional, but I recommend pasta in bianco, oil and parmesan and raw meat from Vicciola, you won't regret it. We did a journey of Italian and French white and red wines, amazing. What can I say, it was a wonderful experience and I will definitely return.

11/06/2025: Birthday dinner for two. Elaborate, refined dishes, special flavors and excellent service. Well, having coffee on the terrace of the Reggia was very pleasant