Pizzeria da Rino In Trieste

10/03/2026: This restaurant, with a wood-fired oven and outdoor grills in the summer, has one of those summer terraces under the stars that's worth three times the price of a table. From the university hill, the view is remarkable, the kind that makes you crane your neck over your dinner to admire it. It's been run by the same family all their lives. It's always been a benchmark for the quality and deliciousness of its pizzas: dough with just the right fermentation, a wood-fired oven that does its job, and honest cuisine based on experience, consistency, and zero unnecessary complications. For those unfamiliar with the pizza menu: the Manuel pizza, with shredded meat, abundant arugula, and shaved parmesan, is unique, fragrant, and surprisingly light. On the other end of the spectrum is the Zola e Pancetta: a burst of strong, crunchy, and memorable flavors. It's not shy, but not arrogant, either, despite being memorable. The first courses deserve attention. There's often excellent fresh homemade pasta, and after a couple of forkfuls, you immediately realize that Grandma is still busy in the kitchen. Then, for the meat, between the griddle and the grill, Mr. Toni steps in. And there, you're on the safe side. A guarantee.

09/02/2026: We found this charming and very well-maintained place almost by chance, especially at the last minute. We were immediately welcomed like family, even though we arrived just as the kitchen was closing. The food was really good. We had a couple of starters and some exceptional pizzas.