I migliori ristoranti in Calabria

30/11/2025: A rich restaurant full of courtesy and hospitality with excellent local specialties

18/11/2025: Nightmare experience We were invited to a birthday party and starved Poor staff and rude owners I won't return and I strongly advise against it.

04/10/2025: Fabulous appetizers, exceptional pipi and potatoes, excellent grilled meat by the meter but the tagliatelle with porcini mushrooms deserves a 110 cum laude

02/09/2025: Quality pizza, excellent balance between maturation and leavening. Welcoming place, reasonable prices, friendly staff. Good dough rolling technique. Definitely recommended. Specific Analysis: 1- Inviting appearance 2- Well-cooked with a honeycomb crust and just the right amount of crust 3- Good consistency due to a properly matured dough 4- Well-balanced salt, definitely with a ratio of 2.5%-3% 5- Balanced toppings and combinations, each raw ingredient is distinctly perceived. 6- No feeling of thirst during the night, synonymous with a long leavening process, definitely 48h-72h, with a balance of ingredients in contrast with the sodium. Overall rating 10/10. Recommended

19/08/2025: The owner (I assume), manager, pizza chef, chef, and, in short, Deus Ex Machina Raffaele deserves 5 stars for his helpfulness and the kindness he exudes from every pore. In my opinion, it's impossible to argue with someone like him. I have many Calabrian friends and acquaintances, but he's one of a kind. A visit to his culinary "laboratory" is worth a visit just for the pleasure of meeting him. My family and I were returning from a trip to Tropea and Pizzo, two pearls of Calabria's Tyrrhenian coast that have nothing to envy of the Sorrento peninsula (I'd almost say "quite the opposite"). We were hungry, however, and we could have eaten and digested stones. That said, we wanted pizza, and while we waited, he offered us some fried calamari, made with clean oil and quite tasty. Then the pizzas arrived. I'm not judging these because I'm Neapolitan and these pizzas are not, so there's no point in trying to be a sophist. If you're in Amantea and order a pizza, you can eat it and keep quiet. Afterwards, he offered us some ravioli filled with "seafood" and topped with a nice prawn. If they had been hot and the sauce thinner, I wouldn't hesitate to call them as stratospheric as dear Raffaele said. After a very honest bill, he offered us coffee. In conclusion, the atmosphere isn't appealing, but there's outdoor seating, in the pizzeria, and in the restaurant. The cooking is influenced by the fact that Raffaele does everything himself, with the help, I believe, of his children—many young, well-mannered people. I've described the place as a "workshop" because it has the potential to grow, and I wish it the best of luck. Perhaps if Antonino Cannavacciuolo were to come by, he'd know how to guide him. One thing's for sure: I'll be back. And if you go and find the food isn't good, or even too good, I urge you to be more tolerant; Raffaele deserves it. Last but not least: the name of the place would normally scare me away, but he likes it, so be it.

19/08/2025: The owner (I assume), manager, pizza chef, chef, and, in short, Deus Ex Machina Raffaele deserves 5 stars for his helpfulness and the kindness he exudes from every pore. In my opinion, it's impossible to argue with someone like him. I have many Calabrian friends and acquaintances, but he's one of a kind. A visit to his culinary "laboratory" is worth a visit just for the pleasure of meeting him. My family and I were returning from a trip to Tropea and Pizzo, two pearls of Calabria's Tyrrhenian coast that have nothing to envy of the Sorrento peninsula (I'd almost say "quite the opposite"). We were hungry, however, and we could have eaten and digested stones. That said, we wanted pizza, and while we waited, he offered us some fried calamari, made with clean oil and quite tasty. Then the pizzas arrived. I'm not judging these because I'm Neapolitan and these pizzas are not, so there's no point in trying to be a sophist. If you're in Amantea and order a pizza, you can eat it and keep quiet. Afterwards, he offered us some ravioli filled with "seafood" and topped with a nice prawn. If they had been hot and the sauce thinner, I wouldn't hesitate to call them as stratospheric as dear Raffaele said. After a very honest bill, he offered us coffee. In conclusion, the atmosphere isn't appealing, but there's outdoor seating, in the pizzeria, and in the restaurant. The cooking is influenced by the fact that Raffaele does everything himself, with the help, I believe, of his children—many young, well-mannered people. I've described the place as a "workshop" because it has the potential to grow, and I wish it the best of luck. Perhaps if Antonino Cannavacciuolo were to come by, he'd know how to guide him. One thing's for sure: I'll be back. And if you go and find the food isn't good, or even too good, I urge you to be more tolerant; Raffaele deserves it. Last but not least: the name of the place would normally scare me away, but he likes it, so be it.

16/09/2025: Good products. Dynamic and friendly staff. Recommended.

06/09/2025: The perfect place for those who want to spend a relaxing holiday... The right food for those who are not particularly demanding.

01/11/2025: Amazing place, polite and helpful staff, excellent service and the owner is a wonderful person

06/09/2025: The food, service, and ambiance are 4 stars, but what about the overall rating? The authenticity of the flavors and the traditional cuisine are rare. We'll be back and we recommend it.

30/08/2025: The owner makes you feel at ease, very friendly, I asked if I could stay a few days in a tent the response was immediate without any hesitation, taking inspiration from her restaurant (I'm a cycle tourist) there are some fabulous places in the surrounding area, (cycle path of the parks of Calabria) apart from the truly succulent cuisine in the various orders very high score for the courtesy recommended I will gladly return.

25/02/2026: 1-I'm not a big fan of this place, even though I've been coming to Cetraro since 1992. 2-As for the food, since I can't play the tourist (I get bored doing that), I leave it to them: a "secondo di pesce della casa" (house-produced fish), plentiful and fresh, especially their fried fish, with 2 or 3 bread baskets, aka bread bags, very good, just the right amount of salt.

16/01/2026: Beautiful resort, great entertainers, and truly delicious food. I highly recommend it ❤️

03/11/2025: Enchanting place, staff up to every request, excellent food.

09/10/2025: Good sandwich. Pub atmosphere, but a bit lacking in entertainment (e.g., live music). Service too slow. Average prices.

27/09/2025: My name is Angelo Barbiero I ate at the pub this evening and I had terrible service

18/02/2026: Very well-kept club with attentive people

05/10/2025: I have never seen a restaurant that doesn't pay with the POS and it can't be seen, very small and ugly looking pizza, a bit unpleasant service I'm sorry but I will never go there again

14/09/2025: Wonderful experience! We spent a week at Lido Baffo. Initially, we were a bit lost, unfamiliar with the area. After meeting Mr. Isidoro and his son, Giovanni, everything changed. They made us feel at home with their sweetness, kindness, and helpfulness, guiding us through the best ways to enjoy a relaxing holiday. The lido is very well-maintained and quiet, the sea is gorgeous, and even the bathrooms are very well-kept. We couldn't help but capture a moment with our dear Mr. Isidoro! ❤️

13/09/2025: Food goodie if I ate more I would fly to sky and not come down

15/03/2026: Lunch that did not disappoint. The fish was incredibly fresh and expertly cooked. The grilled cuttlefish was exceptional, as was the spaghetti with anchovies. Everything was perfect. Thank you. I recommend the experience to everyone.

12/01/2026: You eat very well, try it and believe it.

14/10/2025: Rectangular clones as if there were no tomorrow...but with the Nokias...and even the conversations get messed up. You're left without a halo. Never a halo! Hahaha