I migliori ristoranti di cucina italiana in Verona

20/05/2026: Nice little place for lunch, fast, friendly and with a nice daily menu.

10/05/2026: I eat there every now and then with my family even though we live far away because it's absolutely worth it. Informal but very welcoming place. Young and very polite staff, minimal wait times, excellent food and truly generous portions. Super reasonable prices. Recommended!

02/06/2026: A dream place, full of unique pieces of art, very good food.

31/05/2026: A truly beautiful location, nestled in a stunning landscape. The service is very attentive and friendly. Restaurant Amista is characterized by perfection and craftsmanship. We look forward to returning!

19/01/2026: Excellent service and delicious food. All very reasonably priced.

01/12/2025: I often return to this place whenever I'm in the area. The atmosphere is pleasant, the staff are always friendly, and the overall atmosphere is welcoming. It's one of those places where it's a pleasure to stop even just for a quick coffee.

17/05/2026: I spent a week with friends in Pescantina. In the morning I had to have my Dopio and something sweet. And all your sweet little treasures that I tasted were just amazing. The coffee is great, your sweets are incredible and the staff is very very nice. Next time im in Pescantina I'll have my morning Coffee and sweets there. Also a big thanks to the pastry chefs. I took 4 strawberry tarts on my trip back to Germany to enjoy them with some friends, they loved them as well.

09/05/2026: Excellent! Courtesy, kindness, and helpfulness.

09/12/2025: The stratospheric meat is the staff too.

07/12/2025: Excellent products and always new

05/06/2026: The atmosphere was very heated, there wasn't a breath of fresh air. The staff was impersonal; I think it was instructions from above; they treated you as less than nothing. Dove, where did you go...? This change in management wasn't a big deal.

25/05/2026: I went there two nights in a row with my daughter's basketball team (lupebaket) and a great group of parents. We were welcomed even late at night and had the opportunity to enjoy their delicious pizzas. Service was prompt and the staff were courteous and attentive. We'll definitely be back.

09/05/2026: We recently dined at Capitel, and we have no complaints about the dining experience or the atmosphere. The food is excellent, the dishes are beautifully presented, and the rest of the staff was friendly and professional. The restaurant is welcoming and maintains the expected standards. However, I have a rather serious complaint regarding one aspect that detracted from our lunch experience. We were served by a waitress whose appearance conveyed a lack of attention to personal hygiene. Beyond subjective aesthetic taste (specifically, the numerous tattoos, which I found decidedly unsightly and unbecoming of table service), what was most disturbing was the general feeling of unkemptness. Note to management: In a sector like the restaurant industry, where contact with food and customers is constant, visible hygiene is as essential as that in the kitchen. This is a real shame, because everything else deserves top marks. We'll definitely return for the food, but we hope to see more attention to decor and cleanliness from the wait staff, as certain details risk ruining the appetite and the image of an otherwise excellent establishment.

12/04/2026: I often go to eat at this pizzeria, I've always had a great time, fantastic staff and excellent pizza (the earthenware ones are amazing)

08/07/2026: This restaurant is located in a quiet village in Grezzana, surrounded by hills and lush greenery. I ordered cappelletti with prosciutto dipped in roast beef and black truffle, followed by beef with sautéed spinach. I finished with a namelaka, a soft and flavorful cream. The dishes were exquisite, expertly prepared, the service was friendly and attentive, and the location was beautiful. My only complaint is the quantity. The portions would have been ideal, especially for dessert. For €8, you could get something more substantial. Overall, it was a very positive experience, and I highly recommend this restaurant.

27/06/2026: Anyone who says, or is of the opinion, that the food isn't good here is completely missing the point. Excellent, competent service, spectacular food with fantastic ingredients. An enviable wine selection. A quiet atmosphere. I would only recommend it to anyone in the area who wants to eat well. I have nothing more to add.

18/06/2026: Classic country restaurant, home cooking, excellent quality food

09/05/2026: Excellent value for money, fast and friendly service

03/07/2026: Excellent ice cream at a very reasonable price. Definitely worth a visit!

03/07/2026: You enter this café with certain expectations – perhaps a coffee, maybe a small dessert that looks nice and is quickly forgotten. What you get instead is a culinary accident in the very best sense: tiramisu ice cream so absurdly delicious that it really deserves its own legal category, somewhere between "addictive" and "why didn't I know about this before?" From the very first spoonful, you realize that no expense has been spared – neither on flavor nor on quantity. The scoops served feel like they have the volume of a fully loaded excavator bucket. This isn't just a dessert anymore; it's a strategic ice cream delivery chain straight to the brain's reward center. You sit there, look at this portion, and think for a moment: "This isn't a dessert, it's a statement." And then there's the tiramisu ice cream itself: creamy, intense, with an espresso note that doesn't just ask, but takes over. Mascarpone-like softness, cocoa like a well-placed comeback in conversation, everything perfectly balanced, as if someone had decided to optimize indulgence for maximum efficiency. Every spoonful isn't consumption, but an escalation toward bliss. You completely lose all sense of time, social conventions, and probably a bit of self-control as well. It's so good it almost seems audacious—as if the kitchen had said, "We could be normal, but we've chosen legend." In short: This café doesn't just deliver ice cream. It delivers a performance. And this tiramisu ice cream definitely belongs in the "economically irrationally good" category. Five stars here aren't a rating, but a formal apology for not having six.

09/05/2026: Three appetizers served without even a measly pebble of chips, a tarallo, or peanuts. They didn't forget to bring us a list of the snacks we had to pay for.

07/05/2026: I had a divine meal at this trattoria. I was greeted warmly and hospitable. The interior is beautiful, with wooden furniture, benches, and tables. I ordered egg pasta maccheroncini with white and green asparagus and crispy speck, followed by a sliced ​​chicken leg with couscous. A true explosion of flavors, delicious and delicately flavored, prepared with skill and professionalism. For dessert, I chose chocolate gnocchi with mascarpone cream—sublime. The service was attentive and friendly, and I also enjoyed the background music. This trattoria was a wonderful discovery. I will definitely return for an aperitivo with a charcuterie and cheese platter, accompanied by a good glass of wine.

09/05/2026: Excellent restaurant Really good risotto all'isolana Good

03/05/2026: Sunday lunch for 7 of us plus 3 kids, returning from a day trip. We ate divinely! We were treated with great kindness and paid even less than fair! Highly recommended!

23/04/2026: Sabato sera: entro nel locale, fila fuori, mi metto in coda. Locale con ALMENO 6 tavoli vuoti (3 da 2, uno da 6 uno da 8): dopo un quarto d'ora chiamo il titolare e gli dico "il locale è mezzo vuoto. Possiamo accomodarci?". Risposta: "aspettiamo un tavolo da 6 e uno da 8". Dopo altri 15 minuti ci fanno accomodare in un tavolo da 2 che già mezz'ora prima era vuoto, glielo faccio notare e la risposta è stata "vuoi fare il mio lavoro?".

10/03/2026: The weekend in Verona gave us some great confirmation, because one of the city's culinary offerings I'd set out to try after reading a few reviews here and there is Tapasotto. Located in Galleria Pellicciai, the restaurant has a clear identity, halfway between a modern osteria and an international tapas bar. Service is prompt, the staff is knowledgeable, and above all, friendly and cheerful. Despite the carefully selected selection of excellent cured meats and cheeses, our attention was drawn to the cuisine, which reinterprets the concept of "tapa." This isn't your typical Venetian "cicchetto" spot; here, there's evident technical research in the cooking and pairings. We started with fried creamed cod with lime. After squeezing lime over these cod spheres, we appreciated the breading, thinner than tissue paper yet fragrant, a breading that, as soon as it breaks, floods the palate with cod. The heat the cod absorbs during frying gives it the consistency of cream, especially since we were told it's whipped with a stand mixer and seed oil; the result is extremely delicate and delightful. Following the advice of our server, we ordered the castraure salad, with parmesan, mint, and herring caviar. We learned that castraure are the first cut of the artichoke shoot from the Venetian lagoon, but with a flavor and tenderness unheard of in artichokes. Because of the delicate nature of the product, they are sliced ​​very thinly and eaten raw, leaving a slight bitter and ferrous note. The parmesan pairing adds a fatty, savory note, while the mint cleanses the palate, and the herring caviar adds a marine flavor that complements the artichoke. This demonstrates that this dish, like all the others, is a work of art, but this is truly a technical dish. The next dish, the crispy suckling pig belly, roasted potatoes, and myrtle sauce, showcases the mastery of the cooking process. The belly skin was very thin yet glassy, ​​creating a beautiful interplay of textures with the tender, perfectly fatty meat, thanks in part to the myrtle sauce that cuts through the fatty belly. The roasted potatoes are the perfect side dish. We continued with grilled calamari, potato mousse, and salsa verde. What's striking is the incredible tenderness of the calamari, complemented by the sweetness of the potato mousse and the salsa verde, which provides the acidic, vegetal element that balances everything out. Finally, a raw beef dish, rice, nori seaweed, and trout roe. This dish immediately brings to mind the Orient, and to me, Japan, where the first bite is reminiscent of onigiri due to the presence of rice and nori seaweed. Then comes the trout roe, which has a membrane that's more difficult to break, but once broken, releases a freshwater flavor that contrasts with the fattiness of the meat. All accompanied by Biancavigna Venetian prosecco. Because it's a format based on small plates, the bill can quickly add up if you don't keep an eye on the portion size. It works both as a hearty appetizer and as a full dinner, as long as you enjoy sharing dishes. What more can I say...all the dishes are carefully crafted, perfectly orchestrated, delicious, a workout for the palate, and for those who appreciate it, a real pleasure, just like writing this review, which attempts to convey the technical complexity of each individual bite. The prices are appropriate to the complexity of the dishes and the quality of the raw materials

05/07/2026: Pleasant atmosphere, authentic food, friendly staff.

29/06/2026: What a great idea to have gone to this restaurant! Simple, generous, and authentically Italian. The menu isn't translated, and that's perfectly fine (the waiter spoke French). The setting is very pleasant, and the staff is very professional. I highly recommend the seafood pasta :) The price is very reasonable.