Ristorante Il Bistrot In Rieti

An undisputed stop in Rieti. Nazzareno creates a magical and welcoming atmosphere in his bistro. Refreshing, both with his excellent cuisine and for the spirit. We'll be back again. See you soon.

A place from another era! Up to date but with the class of the past... recommended for anyone in Rieti.

Excellent experience (I had a couple from Brazil visiting and I thought it would be a good idea to show up with the best option in the Arieti centre, combining a view of the Rieti monuments in the centre). The owner couldn't have been more helpful: he recommended a Merlot from Salento which also met the tastes of the two ladies and then proceeded with a double tasting of first courses (classic amatriciana and a less classic maltagliati in bianco with bacon and salted ricotta) to continue with beef (bocconcini) à la bourguignon while for me the pork steak in sauce - then a whole extra: limoncello and gentian tozzetti - the price was unexpectedly positive considering the quantity.

We had lunch there before Christmas during a quick stopover in Rieti. We had a generous appetizer of cured meats, two first courses, and dessert, which were all very satisfying. The waiter was a really nice guy. The bill was reasonable. The only downside was the size of the veranda, which is a bit small, but overall, it's a restaurant we recommend.

Total disappointment, not so much for the quality of the restaurant (clearly very traditional), but for the attitude. In 2025, ridiculing or excluding those who don't eat meat is simply unacceptable. Catering isn't just about meat and takings, but also about respect, education, and empathy toward customers. We're talking about catering, not a butcher: a restaurant should welcome, not turn away. Also because those who choose to be vegan or vegetarian rarely eat alone, but bring others along. This is even more serious in an area like Rieti, where historically—until the 1970s and 1980s—meat was an occasional dish. Local cuisine has always been based on legumes, grains, vegetables, oil, bread, soups, simple first courses, and seasonal side dishes. There have always been appetizers, first courses, legume-based second courses, side dishes, and desserts without meat: to say that "nothing can be done" is simply a lack of willpower and commitment to innovation. For me, food also means respect for animals, not just a commodity to sell: a sensitivity that, unfortunately, is lacking here. This is how we lose customers and credibility, today and tomorrow.