I migliori ristoranti di cucina italiana in Gorizia

09/03/2026: A welcoming pub, excellent sandwiches, and always cheerful staff. The best in the area.

07/03/2026: Very good food and top-notch service. Friendliness and helpfulness are the hallmarks.

02/02/2026: Really good food. We were served pizzas although we arrived late in the evening. The place could use a little designers touch since it looks too Spartan.

29/10/2025: The pizza is delicious…the staff is always kind and smiling 😊

11/02/2026: A lovely surprise! On our way back from Gorizia, we stopped for lunch and ordered the fixed-price menu. A good selection of 4-5 first courses and the same number of second courses, with the option of cheese and cold cuts as an alternative. The staff were very friendly, the dishes were well-prepared, with generous portions and really fast service. The atmosphere was pleasant. There's a playground in the garden for children. We were truly satisfied.

25/01/2026: Family lunch, everything was delicious and plentiful. Despite the restaurant being packed, the service was very attentive and fast. Homemade local cuisine, generous and flavorful dishes. Highly recommended. Well done everyone.

08/03/2026: Friendly and professional staff. Excellent pizzas, modern atmosphere.

28/02/2026: This place looks like it opened yesterday, given how clean and tidy it is. It's a bit hidden (just after the intersection), halfway along the main road that leads from the first roundabout in Opicina to the highway. You almost get the feeling it's not a place in Opicina, but something landed there for a specific purpose. And in fact, the sign itself says so: Neapolitan pizza in Trieste. Two ovens. A summer terrace on the roof. Small niches and semi-outdoor terraces scattered around for those who want to eat in peace. From the towers of pizza boxes at the entrance and exit, I'd say it's one of the favorite takeout spots in Opicina. The pizzas are, indeed, a collection of fresh ingredients. Cherry tomatoes included, which undergo that brief, intense heat exposure typical of the Neapolitan style: quick preparation, a live oven, a substantial crust, slightly charred or blackened in spots. Be careful to arrive among the first in the evening: the oven must be respected. Bad luck meant the last pizza ordered was the first of the evening. Maybe the oven wasn't quite up to temperature, or maybe they were in a bit of a rush: the crust was still soft, not fully cooked. It can happen. And when it does, don't take revenge with silence and a passive-aggressive, vindictive review written from a resentful couch. Tell them right there, right away. You'll avoid a negative experience and a review for the place that perhaps isn't deserved. I know, this practice isn't popular on social media. But the pizza chef didn't learn how to make pizza on Facebook or Tinder. He didn't use an app. He put in the time and his hands. And hands can make a pizza in five minutes, if you make yourself heard and understood. If you really can't bring yourself to tell them in person, send them a WhatsApp. Maybe remember the table number. Pizza is a serious matter. In Italy. Talk about it right away.