April 20, 2018 | Rome, Italy | °C
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Restaurants in Umbria

Displaying 1 thru 20 of 26 restaurants.
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Rich cacciofina.

Locals gather at this spot located near the 1,000-year-old Franciscan convent and across from Spoleto’s Archeological Museum. The chef puts a creative spin on traditional dishes (strangozzi alla spoletina con pomodoro, prezzemolo, peperoncino e cialde di pecorino, thick, spaghetti-style noodles with tomatoes, parsley, peppers and pecorino, and polenta with gorgonzola). Americans tend to go for the cacciofina, a cylinder with melted cheese and fresh truffles. That may be too rich a start if you plan on enjoying the meat and game dishes (pigeon and lamb) which Apollinare offers up as secondi. — Judy Edelhoff

Major Credit Cards  
Via Sant’Agata, 14, Spoleto, IT-PG Map
Tel. 0743.223256
Closed Tuesdays

Bar Giardino Bonci  

Under Spello's spell...

The spot with a view over the rolling hills of verdant Umbria. Ideal for those on a tight budget. Morning coffee, or lunch with local cheeses and salamis, or sit back and sample Umbrian wines. Large outdoor seating area to sit back, read, chat, or just enjoy the view. — Judy Edelhoff

Cash Only  
Via Garibaldi, 10, Spello, IT-PG Map
Tel. 0742.651.397
Open Daily


Rustic openings...

Located in the heart of Umbria’s wine country, Coccorone is where you warm up with a glass of Sagrantino di Montefalco and coal-toasted bread. Start with bruschette miste or tartufo and follow with frascarelli. Found nowhere else in Italy, the pasta is made according to a curious recipe: Egg yolks are smeared over a flat pan and flour is sprinkled over. The pan is shaken violently, and the flour and egg coagulate to form oddly shaped noodles. Another house dish is pappardelle al Sagrantino, colored red with a few drops of wine. — Monica Larner

Major Credit Cards  
Largo Tempestivi, Montefalco, IT-PG Map
Tel. 0742.379.535
Closed Mondays

Enoteca Properizio  

I fratelli...

Your first stop for learning about Umbrian wine should be at what winemakers call “Umbria’s best wine store.” Carved out of a medieval building in the picturesque hamlet Spello, Enoteca Properizio, run by brothers Roberto and Carlo Angelini, is like a museum of fine wine. The store stocks 2,200 labels and offers a wine course, food and wine pairings and wine touring in English. For €30 you get crostini (tartufata, bruschetta with newly-made oil, patè, norcineria, pecorino, tartufo) paired (price on-the-spot) with three local wines, two whites and a red. Second location at Piazza Matteotti 8; tel. 0742.301.521. — Monica Larner

Major Credit Cards  
Via Torri di Properzio 8/a, Spello, IT-PG Map
Tel. 0742.301.688
Closed Sundays

Il Bacco Felice  

Run by Sicilian Salvatore Denaro.

Sicilian Salvatore Denaro, the gregarious owner of this enoteca (his surname means "money" in Latin), is happy to explain the wines of Umbria and beyond. He selects good bread and cheeses. He also makes his own soups, keeping them very simple to bring out the flavor of the bean or farro or local product he wants to showcase. Great at explaining wines to the novice or at finding the right wine for the expert. — Judy Edelhoff

Major Credit Cards  
Via Garibaldi, 73, Foligno, IT-PG Map
Tel. 0742.341.019
Closed Mondays

Il Cantico  

Millefoglie to die for..

Small and cozy, tucked under a medieval abbey San Pietro in Valle, count on sophisticated cuisine in this lovely spot located in a forested hillside and an easy hop from Spoleto. Ravioli stuffed with duck or the local cirilli pasta with fluttery galetti mushrooms and fresh tomato. Pigeon in Sagrantino passito is not to be missed. Grilled meats are excellent, too. But don't miss the homemade millefoglie (pastry leaves) layered with sheep’s milk ricotta and graced with a sublime pumpkin-truffle sauce. Good wine selection; try Antonelli’s Sagrantino. Attentive service. — Judy Edelhoff

Major Credit Cards  
Via Case Sparse, 4, Ferentillo, IT-TR Map
Tel. 0744.780.005
Closed Mondays

Il Molino  

Cappellacci ripieni.

The wiry Neapolitan chef turns out excellent, sophisticated cuisine. Great wine list. Menu lists the olive oils used and the names of local producers. Try an appetizer with risina, a tiny white bean found only in the area. Pasta sauces vary from exquisitely rich with meat or game to delicate vegetable (they include tagliarini with ham and white wine, topped with fennel seeds, pistachios and sheep cheese and tagliatelle with a sauce of chickpeas, lentils, beans, celery, carrot, and onion). Outside seating or inside ender medieval arches. — Judy Edelhoff

Major Credit Cards  
Piazza Matteotti, 6, Spello, IT-PG Map
Tel. 0742.651305
Closed Tuesdays

Il Pentagramma  

Down home in the Pentigram.

Stone walls, cotta floors, and a wood-burning oven have made a cozy restaurant from former stables. Fiori di zucca here are light: pumpkin flowers filled with ricotta and roasted in their oven, served on a bed of tomato sauce with wild thyme. Homemade tagliatelle with a vegetable sauce was aromatically sprinkled with powdered locally grown saffron. The roast pheasant was excellent served with a sauce of its pureed innards. Closed Monday and usually for 15 days after Christmas. — Judy Edelhoff

Via Martani Tommaso, 4,6,8, Spoleto, IT-PG Map
Tel. 0743. 223141
Closed Mondays

Il Pinturrichio  

Umbrian strangozzi.

The breadbasket alone is a good omen: the foccaccia is exquisitely flaky and slightly smoky made with lardo (pork fat) instead of oil. Truffles are excellent in frittata, in hot puff pastry, or mixed with strangozzi, the local pasta. Papparedelle (wide noodles) with tomato-less wild boar sauce is a winner. Lamb with wild fennel, roast pig with marjoram, chicken with pistachios are all good. Sometimes wild fowl or game is featured. Focus on traditional Umbrian cuisine. The fruit strudel is a winner, but the more decadently inclined have chocolate soufflé or hazelnut cream chantilly. — Judy Edelhoff

Major Credit Cards  
Largo G. Mazzini, 8, Spello, IT-PG Map
Tel. 0742.301.003
Closed Sundays


Zuppa di Farro.

Friendly owners of this wine and olive oil “bar” offer reasonable prices and fresh recipes. Molle della Valnerina baked cheese is fragrant with saffron from Umbria, pancetta, and zucchini. Farro (spelt) soup made with Sagrantino wine is a local specialty. Open daily for breakfast, lunch and dinner; serves hot meals in-between times, too. Desserts are all homemade and not too sweet. Excellent local wines. Closed January through March. — Judy Edelhoff

Piazza del Comune, 14, Montefalco, IT-PG Map
Tel. 0742.378.558
Closed Tuesdays

La Bastiglia  

Creative antipasti.

The town’s classiest service and best gourmet dining is in this luxury rustic hotel. Michelin-starred chef Marco Gubbiotti uses traditional Umbrian ingredients, but devises his own inspired creations and lovely presentations (see photo for his appetizer variations on chianina beef, including tripe terrine). Daytime dining outside overlooks silvery green hills with olive groves. Inside the former mill offers plenty of creature comforts. Good wine list and knowledgeable sommelier. Closed for lunch on Thursday. — Judy Edelhoff

Major Credit Cards  
Via Salnitraria, 15, Spello, IT-PG Map
Tel. 0742.651.277
Closed Wednesdays

La Vecchia Cucina Ristorante Enoteca  

Lardo, thin and delicious.

Winemakers, bankers and just plain folks show up for superb traditional Umbrian cuisine. Bruschetta is a must — with truffles, porcini mushrooms, fresh snails, lardo (exquisite thin slices of lard from Collesecco, its thin middle ribbon of meat distinct from its Tuscan rival) or whatever inspires Giovanni. Spaghetti with zucchini and guanciale with a hint of garlic. Fresh peas tossed with veal meatballs had a sauce a subtle pepperoncino kick. Excellent meat: Chianina beef is locally raised, so Fiorentina steak is a specialty; grilled pork or lamb is flavorful, too. Don’t miss the local cheese, before dinner with bread or after as dessert. Simple decor, small fireplace in one corner. Selection of wines from around Italy; excellent local red Terre di Capitani Sagrantino di Montefalco 2003. — Judy Edelhoff

Major Credit Cards  
Via Delle Scuole, 2, Marcellano, IT-PG Map
Tel. 0742.97237
Closed Mondays


Just across the footbridge as you enter the small but lovely town of Bevagna is Octavius Ristorante, on your right below the Palazzo dei Consoli. In a town where everyone seems to have odd names, Edelweiss Biagetti serves great gnocchi with Sagrantino sauce, scrambled eggs with truffles, wild asparagus and grilled steak. Try Adanti’s Rosso D’Arquata or Sagrantino by Milziade Antano or by Antonelli. — Judy Edelhoff

Via Gonfalone, 1, Bevagna, IT-PG Map
Tel. 0742.360.555
Closed Mondays

Osteria dei Cansacchi  

Good wild boar...

Hear strains of a Roman accent here? The chef is Roman in origin, but is now a small town guy who hunts his own game. Good wild boar sauce with prosciutto, sage, rosemary, garlic and onion atop fresh pasta. Although landlocked, his fish attracts Umbrian locals. Zanchi Ciliegiolo is his drinkable, reasonably house red wine. Friendly service, family owned. — Judy Edelhoff

Piazza Cansacchi, 4, Amelia, IT-TR Map
Tel. 0744.978557
Closed Wednesdays

Osteria del Matto  

A tasty nook...

Filippo Matto lords over this fairly new trattoria (2000). Matto, which means crazy in Italian, was a once valet to Two World’s founder Gian Carlo Menotti — at his Scottish estate, no less. The food’s as dignified as the pedigree. This is a nook and a bargain basement. You more or less get what Filippo has on tap. It’s vino e cucina (as it says on the door) with clues and cues from a blackboard. There’s a fixed lunch menu with soup or pasta and a main course. Filippo doesn’t skimp for starters: friattine, stuzzichini fritti — little antipastos — then fagioli con le cotiche and bruschette con vero tartufo. On any given day the backboard is chock with this stuff before moving on to main dishes. Better still, you can stock up for under €30. — Cristina Polli

Major Credit Cards  
Via Del Mercato, 3, Spoleto, IT-PG Map
Tel. 0743.225.506
Closed Tuesdays

Osteria del Trivio  

Blood mushrooms in Spoleto.

At this friendly trattoria an inspired chef emphasizes traditional Umbrian cooking and ensures that everything is homemade. Stuffed artichokes are divine. Watch for fall delights like funghi sanguinosi, the local “bloody mushroom,” in pasta sauce or roasted. Or chicken with artichokes. For dessert, try one of the cakes or homemade biscotti for dunking in sweet wine. No written menu (changes daily depending on what is good), but the owner explains it in a number of languages. Complete meal from appetizer to dessert with house wine about €25-30. Open daily summer, in winter closed Tuesday. — Judy Edelhoff

Major Credit Cards  
Via del Trivio, 16, Spoleto, IT-PG Map
Tel. 0743.44349
Open Daily

Osteria La Piazzetta dell’Erba  

Pleasing décor highlights medie

Owners like to pamper their diners and carefully select and bottle wine themselves to keep quality high and prices reasonable. Pleasing décor highlights medieval architecture. Appetizers include smoked goose breast. Four or five kinds of pasta are offered, plus various salads and a good selection of fillings for the typical torta al testo. The sweets of the day include some elaborate desserts or their homemade biscuits for dunking in sweet wine. — Judy Edelhoff

Major Credit Cards  
Via San Gabriele dell’Addolorata, 15b, Assisi, IT-PG Map
Tel. 075.815.352
Closed Mondays

Ristorante al Colombo  

Fegato alla veneziana con polenta.

Near the Teatro Goldoni, Al Colombo attracts Italian actors and theatergoers for its pleasant outside seating — a good thing because the waiters are decidedly Felliniesque. Non-stop lunch and late evening dining mean that you can get a hot meal here at off hours, including late afternoon or late evening. Traditional dishes are the best bets. Shrimp, served raw with olive oil or boiled with Parmesan and porcini mushrooms are options. Retro cuisine like crepes Suzette never left the menu here, not the only thing here flaming, so why not enjoy it? Open Noon-to-midnight. — Judy Edelhoff

Major Credit Cards  
San Marco, 4619, Venice, IT-VE Map
Tel. 041.522.2627
Open Daily

Ristorante Il Panciolle  

Making strangozzi.

The garden overlooks the great sprawling valley below. Small white beans that grow only near Lake Trasimeno are served a variety of ways: with salmon trout that has been line-fished (not that bland farm-raised variety) or with black truffles and olive oil. Strangozzi (a long pasta handmade with flour, water, and — in their version — a small amount of egg) with grated black truffle, garlic and olive oil from Trevi. Their handmade maccheroni, another Spoleto specialty, are thicker. Closed for two weeks in November. — Judy Edelhoff

Major Credit Cards  
Via del Duomo, 3-5, Spoleto, IT-PG Map
Tel. 0743.45598
Closed Wednesdays

Ristorante Le Noci  

Boar and steaks.

With a town name like "Grutti" one half expects wild boar to be rooting around and sure enough it's on the menu here, superb in Danielle’s sauce of olives and fresh bay leaves. Grilled lamb is excellent, too. For primo, the strozzapretti ("strangle the priest") pasta was divine with wild asparagus more slender, intense, flexible and pleasantly bitter than its cultivated cousin — the same length and thickness as the pasta so you could twirl them together and perfectly balance the mild and strong tastes. Wild chicory was excellent, just picked and lightly sautéed dressed with quality olive oil. Montefalco Red is their local house wine, by all means go for it. Don't miss the almond biscuits spiked with black pepper — a good excuse for a dessert wine. Décor is rustically warm as is the service. A tab of € 20 or so for such fab fare makes this worth a detour between Massa Martana and Bastardo (yup). — Judy Edelhoff

Major Credit Cards  
Via Torino, 6, Gualdo Cattaneo, IT-PG Map
Tel. 0742.98371
Closed Sundays

Displaying 1 thru 20 of 26 restaurants.
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