I migliori ristoranti di cucina altre cucine in Pisa

01/04/2026: Simple and very good. It's not cheap but not expensive either, the quality is very good, and the service is excellent. I definitely recommend visiting it at least once if you're in the area.

20/03/2026: Great outdoor location. Exceptional cuisine.

06/04/2026: Amazing view and location, TOP food

04/04/2026: Excellent environment to spend a day in nature eating quality products

03/05/2026: Nothing special about the place. Situated in a nice, narrow street in Volterra. We tried pasta, wine and aperol. Drinks were good but food was nothing special. Overall - too expensive for the quality. We were little disappointed with the experience, expected more from 4.5 restaurant.

03/05/2026: We dined at this restaurant and particularly appreciated Baty's service and explanations in French, but one of the two dishes was disappointing.

15/04/2026: The atmosphere is meant to be left-wing, given the decor and the way the food is served—in short, student-oriented, so cheap... It seems so. Black-eyed peas, zucchini, and a small bowl of rice cost €12, with coffee and dessert €19. I'm not arguing, but I take note. I won't be returning.

15/04/2026: Generous dishes, excellent value for money and friendly staff, the menu changes every day

19/02/2026: Great in every respect - thank you so much!

18/02/2026: The San Paolo restaurant in Pisa is a true gem! Located in a quiet area, away from the tourist hustle and bustle, just steps from the Lungarno and Corso Italia, it offers a welcoming atmosphere and excellent food. The cuisine is delicious, featuring traditional Italian dishes prepared with fresh, quality ingredients. The decor is elegant and distinctive, with a touch of old-world charm that creates a warm and welcoming atmosphere. The wine list is excellent, with an interesting selection of local wines. The true heart of the restaurant is Mr. Carlo, a unique presence at San Paolo. A great chatterbox, he's always ready to share his incredible story, which saw him transition from pastry making to cooking, creating a perfect blend of tradition and innovation. His warm welcome and attention to detail make him a true ambassador for the restaurant. With great charm and passion, he manages to create a warm and welcoming atmosphere, making every customer feel at home, recommending the daily specials and selecting the finest wines. His energy and zest for life are contagious, and made our dinner at San Paolo an unforgettable experience. We ordered: Pappardelle with duck ragù; Paccheri with scorpionfish ragù; Sea bass and red mullet millefeuille; Fresh tuna steak with rosemary on sweet and sour onions; Cheesecake; Apple charlotte, wine, and coffee. We spent €96, which was definitely worth it for the quality of the food and service. We will definitely be back.

16/04/2026: Excellent food recommend sausage and truffle or steak fillet pasta, reasonable price and great location

16/04/2026: Very welcoming staff. Very welcoming greeting and invitation for a dinner.

08/04/2026: Very atmospheric 🥰. The smile of the girl at the checkout lights up even on a cloudy day

05/04/2026: 🇬🇧 English: Excellent cappuccino and delicious pastries. I had a plain croissant (to go), and it was fabulous. Warm, friendly, and welcoming staff. Lots of locals, few tourists. Excellent café. I would go back any day. 10/10! Loved it. PS: When you enter a typical Italian place like this—a café, bakery, or gelateria—a simple buongiorno is part of the experience. It’s easy and adds so much to the visit 🙂 As a solo traveler from Switzerland, 37, with some Italian skills. 🇮🇹 Italian: Excellent cappuccino and delicious pastries. I had a simple croissant, but it was fabulous. Warm, friendly, and welcoming staff. Lots of locals, few tourists. Excellent coffee. I would happily go back any day. 10/10! I loved it. As a solo traveler from Switzerland, 37, with knowledge of Italian.

18/04/2026: It's our favorite restaurant in the Pisa area. Elaborate, carefully prepared dishes at fair prices. Excellent service, with a polite, patient, and helpful waiter. The wait times between dishes are a bit long, but acceptable considering they're made-to-order and carefully presented. We'll definitely be back.

18/04/2026: The atmosphere is very nice, the service is excellent, and I really enjoyed the dishes—definitely something new and truly interesting. I highly recommend it.

10/04/2026: A very nice restaurant where you can eat well for very reasonable prices.

09/04/2026: I dined at a restaurant last week with my wife. Much to my disappointment, despite what I'd heard, I didn't find the atmosphere and service I was looking for. Granted, I'm not a wine connoisseur or even a regular drinker, but when I go out for dinner, if someone recommends a glass or a bottle of wine, I'll happily accept. When the waiter arrived, we were asked what we wanted, and once we said a bottle of water, we weren't asked if we'd like wine. The bread and schiacciata served in baskets weren't good. The first course we ordered was spaghetti with mattaccini. It was quite good in flavor and serving size. The drama comes when the second course arrives. My wife orders lamb, and I order a tagliata with arugula and parmesan, cooked rare. Aside from the fact that we weren't asked if we wanted a side dish, when my wife's dish arrived, it didn't taste like lamb, but rather like goat. Worse was yet to come. My dish, brought later than my wife's, was a practically BOILED tagliata, unsalted, with a few shavings of Parmesan cheese on top and some arugula underneath. All of this WITHOUT the option to drizzle with oil or add salt, as none were on the table. Of course, there's a big difference between rare and boiled, unsalted meat. Our presence was also "enlivened" by a table of foreign women, practically in direct contact with my chair, who, probably because of the wine they had drunk, were SHOUTING and LAUGHING among themselves, practically preventing normal conversation among the other diners. Fortunately, the final price was in line with what we ate. I'd say that from what I knew and had heard, this restaurant has a long way to go before it can return to its former glory...

10/04/2026: Excelent beer, unique place, go there. Thank you...

07/04/2026: The pyrrha they produce is very good.

05/04/2026: Carefully prepared and flavorful dishes, you can feel the attention in the kitchen 😊 Francesca was truly fantastic: kind, smiling, and always available, she made us feel at ease right away! We also greatly appreciated the vegetarian and vegan options 🌱 and the artisanal gelato, truly top-notch (even the vegan version!). Highly recommended, we'll definitely be back!

01/04/2026: Amazing desserts. Excellent pizza, everything tastes good.

02/04/2026: Friendly staff, fair prices, very good.

01/04/2026: A wonderful dinner. Last summer, great atmosphere, good food, and they were very friendly towards the little girl.

05/04/2026: We ordered the tasting menu, and the food was absolutely not worth the price. All the dishes were flavorless, and the portions were tiny. The flavors overall didn't seem to pair very well. We left the restaurant still hungry and not satisfied with our meal. It's incredible that it's been on the Michelin list for so many years in a row. The city is pretty, and there are definitely better options.

13/12/2025: Excellent food and competent staff, certainly worthy of the characteristics of the place.

07/04/2026: The pirates' lair is jealously guarded by the predators of taste, ready to set sail on new sensory forays. The unwary traveler who sadly approaches the food and fails to recognize the indelible insignia risks getting lost in this Babel of conviviality. The signs are evident, overlapping, and displayed like trophies. Captain Blackbeard's philosophy is clear in its intent and purpose, conveyed by the crew with a Picard-like air as they welcome customers onto the ship with the skull and crossbones. The dim light and the indelible "signs" of those who preceded us facilitate entry into the shop's gustatory knowledge. The tender cured meats gathered on the plate forge a pact of loyalty: first, the fresh prosciutto opens the taste buds to the assault of the more concentrated cured meats and delicate pancettas, which, mindful of their origins, melt at the arrival of the second wave of flavor. In their straw-yellow white suits, complex cheeses arrive, such as the proud pecorino and spicy gorgonzola, veined in their own style, while, freed from shame, the bloomy rinds hide behind the timid parmesan. While awaiting the next assault on the palates of those present, rivers of joyful wine soothe the mood until the arrival of the first courses filled with rich sausages related to light cream or solitary salmon. The tagliata arrive urgently, raw in the rush and flavored with a few random herbs so as not to be completely naked. Rich mascarpone creams, buttery and composed with crunchy fans necessary to hide the intimate grain enclosed within, awaken and cover the raw sensations. After the meal, the brigade gathers in a disorderly fashion to bid farewell and plan the next melee attack.

05/04/2026: Delicious. You must have the venison stew.

13/12/2025: My favorite place in Pisa, perfect for those who love good drinks. The Negronis are unmissable, the best in Pisa. Not to mention the kindness and friendliness of the owners, always fantastic.

26/10/2025: The place is authentic, the waiter was super attentive and the drinks were delicious.