I migliori ristoranti di cucina italiana

03/05/2025: We had the €80 per/person 25 year tasting menu and it was absolute perfection. 3 appetizers, 2 pastas, 1 main and a dessert (and a €40 red to compliment). Every dish was better than the last. Some of the best food I have ever had. Bianca's wine recommendation was gorgeous too. Thank you so much to everyone.

03/05/2025: We had a wonderful dinner at Lillo Tatini, a restaurant located in the small medieval town of Panicale. We stayed in Panicale for a couple of nights, and this restaurant was definitely one of the highlights. It’s a family-owned, Michelin-listed gem. Since the weather was perfect, we got to sit outside. The owner and his daughter greeted us with big smiles. He was an excellent storyteller and kindly took the time to explain the menu in detail. The name of the restaurant, Lillo Tatini, is the owner's nickname, given to him by his grandfather. His wife, who is also the chef, suggested naming the restaurant after it. How adorable is that? We were tempted by the set menu, but the à la carte options were so intriguing that we had to try a variety of different dishes. For starters, we had chicken liver served on top of delicious bread; two different kinds of liver, both incredibly flavorful. There was also a tripe special on the menu for the evening, and we couldn’t resist. It was so tender and tasty. I never knew tripe could be that soft and full of flavor. For pasta, we had homemade ravioli stuffed with quail eggs, sautéed with Cinta Senese bacon and special sheep ricotta from Norcia. Holy, so painfully delicious. We also had Paccheri from Gragnano with sausage, mushrooms, and cream, which was equally excellent. Both pasta dishes were absolutely delicious like an amazing Italian mom had cooked them just for us. For the main course, we had a whole pigeon “alla todina,” a traditional recipe with capers and olives, meant to be eaten with your hands. It was fun and incredibly tasty. We also tried baked Cinta Senese pork ribs with roasted potatoes. These French-influenced dishes were uniquely prepared and beautifully presented. As if we weren’t already full, we finished with a chocolate shortbread tart topped with salted caramel, chocolate ganache, and mango. It was divine. The dessert menu itself was printed using the same tools and techniques from the medieval era. So beautiful and fascinating. To top it all off, the chef came outside to say hello and ask about our experience. She was absolutely lovely, and we fell in love with the entire family. If you’re nearby, make time to visit Panicale and experience this incredible restaurant. You won’t regret it—I highly recommend it.

03/05/2025: We went to this elegant, very nice place, the staff is what you would like to meet, always discreet and very helpful, the food is very good, a delicious appetizer, an excellent cut and a fantastic Bolognese cutlet. I would have liked to have the tortellini alla balus but I had to decline so I will return to balus soon. The service is not 5 stars but 10

29/04/2025: Enjoyed the dinner experienced so much that I went back for lunch the next day.

29/04/2025: I will definitely be back, thanks for the hospitality

27/04/2025: We went on April 25th for a family lunch. As soon as we arrived I was immediately asked if I needed to get the little child to eat quickly (first time such attention was paid in a restaurant, very welcome). Even though the place was full, the service was impeccable, quick but pleasant. The staff were kind, polite, professional but at the same time "familiar". Exquisite food, sublime fillet. An experience to certainly be repeated soon.

12/05/2025: Smaklös pizza. X4. Dessutom tog dom ut coperto, typ inträdesavgift vilket de ej informerade om på 3 euro / person. Vi blev besvikna på maten och inträdesavgifterna som tillkom på notan.

10/05/2025: Great service. Great food. Nice prices

24/05/2025: First time I come to this little restaurant in the heart of Barriera, far from the action. At first glance it seems like a simple bar, but as soon as you enter the vintage atmosphere makes you feel like you're in a 70s movie! Super friendly staff and chef, delicious and cheap food. The two of us had a first course each and a HUGE rib eye to split between two. Excellent house wine. I will definitely go back and highly recommend it! You are fantastic ❤️

24/05/2025: Surprise in the heart of Barriera, a welcoming place, in the midst of vintage with a hint of modernity that still gives the place a touch that is always fresh and clean. Light background music. Simple, fun, homely clientele. Quality of dishes already above average, well-kept, good and delicate, fresh food. Very friendly chef, adequate but careful service House wine, but not the usual vinaccio, on the contrary... Very positive review, it seems blaff, but absolutely sincere! I'll be back, and I recommend it

01/05/2025: We went for the first time last Sunday for lunch, we ate really well. The service was fast and the staff were really friendly and nice. The room is welcoming and well furnished. Recommended 😉

27/04/2025: Good welcome, very characteristic and particular location. Well cooked dishes and served at the right times. Attentive and kind service. Bill in line with other restaurants of this level. We'll be back!

21/04/2025: We had the pleasure of enjoying a delicious Easter lunch at the Bonardi restaurant. Excellent quality and variety of food. Friendly and trained staff, quick and precise service. Excellent value for money. We will gladly return for other occasions. Thank you!

01/04/2025: We spent a weekend and only one night, but we had the opportunity to enjoy an excellent dinner and breakfast. Never before found lactose-free cakes in the buffet. The Spa is not large but it is very well looked after and comfortable, and the idea of ​​having people book access, so as not to create confusion, is really good. All the staff were very kind and very helpful. The real postcard that leaves you breathless is the view that can be admired from the room's balcony....Priceless! The room was clean and with all the comforts, the only shame was the cracked shower tray.

30/04/2025: A wonderful spring stay with our children... We will be back. Courtesy and kindness of the owners, simple and top-prepared food... Well done! Viviana and family

22/04/2025: Everything excellent, precision, courtesy, cleanliness and good food. Keep it up, great place!!!

12/05/2025: It had been decades since I had been, but it was the same as the first time. A slap in the face for not letting us try the menu.

04/05/2025: Esperienza molto interessante, abbiamo mangiato molto bene.. materie prime eccellenti preparate con altrettanta bravura.. e’ d’obbligo ritornare per assaggiare altri piatti.. saluti da Vicenza

27/04/2025: I celebrated a confirmation here. Everything was truly delicious and the staff were very kind and super helpful. It is recommended

25/04/2025: Absolutely loved it! Went last night (24/04) during our holidays and we were very surprised. The food and the service were excellent. Special thanks to the waiter who was so helpful 😊 Shame that the card tip begins with 5% of the bill; otherwise, I would have tipped for sure for this quality service!

26/04/2025: consigliatissimo. abbiamo mangiato benissimo, tutto eccellente. Anche per i bambini si hanno diverse opzioni, tra spaghetti al pomodoro, cotoletta o petto di pollo con patatine. Servizio eccellente, velocissimi in tutto. Conviene prenotare perchè il posto è piccolino.

24/04/2025: Ottima cucina e posto confortevole. Lo consiglio. Il locale è semplice ma confortevole e la cucina si buona qualità con prezzi ragionevoli e giusti.

27/04/2025: Just a clarification on the menu the item appears: "pan-fried artichokes..." So artichokes written in the plural... instead...an artichoke arrived cut in half for the modest sum of €13. I would say a theft.

13/04/2025: Orfani dell' Animella, siamo dopo qualche mese ritornati nelle sale di Santarcangelo suggestive di armonie gastronomiche dove oggi officiano gli allievi (ho sentito dire) del Cracco dei tempi migliori e abbiamo avuto il privilegio di beneficiare di una performance di rara eccellenza. Il pranzo, curato da giovani talenti di cui a causa dell'età avanzata non ricordo il nome, è stato un trionfo di creatività e maestria. Chiunque fossero i cuochi dietro la cucina a vista, è evidente che tra loro si celano menti geniali e mani sapienti, destinate forse a eclissare persino il loro presumibile mentore ex milanese. Non per demerito dello chef pluristellato, oggi principalmente un manager, ma perché raggiungere vette più alte di così sarebbe un’impresa sovrumana: qui con l'Animella si annuncia il sublime. Se c’è stato un momento in cui il divino si è disvelato nel piatto, è stato infatti con l’Animella, trasfigurata in una creazione di così delicata e complessa evidenza organolettica da lasciare senza fiato. I piatti, in generale, hanno danzato sul filo tra innovazione (audace) e materica classicità: da un lato la sicurezza delle radici romagnole; dall’altro, slanci verso territori inesplorati. Il lardo, tagliato con precisione da intagliatore di gemme, si è sciolto in bocca come platino liquido, mentre i legumi con cotiche destrutturate — un tributo alla cucina povera — sono stati elevati a dignità regale da una cottura ricca di erbe officinali . I fritti con -immagino- strutto del borgo, croccanti e sapoariosi, sì, sapoariosi, insieme a verdure stagionali esplodevano di fragranze multiple, dove ogni nota (dal terroir dello strutto alla sapidità delle verdure) era calibrata per meravigliare senza cadere nella gratuità. Migliorabili le tagliatelle arricchendole di erbe amaricanti. La carta dei vini ben scelta, non ampia ma curata. Mentre la volta precedente un cameriere aveva portato a tavola un vino non richiesto e sostituito con evidente disappunto, questa volta una graziosa sommeliere di squisita competenza ha proposto un Sangiovese ravennate sontuoso, credo di ricordare un Marzieno, la cui struttura robusta e i sentori di bosco hanno sposato i piatti con potenza e grazia rinascimentali. Inoltre non abbiamo visto nessuna bottiglia esposta in vetrinetta, evitando così la violenza della luce artificiale (con i suoi raggi UVA e UVB dannosissimi) e le vibrazioni meccaniche dei compressori, altrove assassini dell’integrità del vino. Il pane è stato talmente gradito da essere richiesto a più riprese, a voler prolungare il ricordo di ogni portata, specie l'animella. Lievitazione impeccabile, cottura a regola d’arte: un simbolo di come anche l’elemento più umile possa diventare non complemento ma protagonista. Da buon maschio romagnolo DOC, ho osservato astinenza dai dolci, ma le signore e alcuni ospiti forse “in transizione” hanno ceduto con entusiasmo ai dessert mentre io mi aspettavo in sostituzione una replica dell'animella che però non è arrivata. Il conto finale, una sessantina di E a testa, ha coronato l’esperienza: un rapporto qualità-prezzo sorprendentemente favorevole, quasi un invito a ritornare presto, prima che la fama di questi giovani chef li porti a stelle (e costi) più alti.

11/05/2025: Fantastic food, one could say that the way of serving and the quality of the dishes deserves a Michelin star. Waiters and service great. We didn't have a reservation, but they found us 2 places.

10/05/2025: Excellent quality raw materials

01/05/2025: This place is simply magical! Discover it for yourself!

01/05/2025: Delicious food! Recommended! In addition, the menu is available in English, with photos, which makes it easier to choose. A large selection of meals. We took gnocchi and tortellini.

07/04/2025: Top atmosphere and service, highly recommended

03/04/2025: We ate as a couple on Valentine's Day. In addition to the fixed menu, which my boyfriend found delicious (especially the sea-land gnocchi), they created an entire menu for me as I'm vegan, complete with dessert (a delicious chocolate cheesecake)! They were excellent, both in their preparations, creative and tasty, and also in their friendliness and helpfulness. A compliment specifically to Ludovica, the owner, and to all the kitchen staff. I recommend it to all vegans (obviously specifying when booking). We will definitely be back!