A sampler platter of the different kinds of restaurants, cafes, trattorie, and other eateries you'll find in [[thisnat]
The generic word for restaurant in Italian is, conveniently enough, ristorante.
Thing is, just like in America where you might specify you want to go to a diner, a deli, a pizza parlor, or a Mickey D's, Italy has plenty of specialized words for particular types of places where one might find some nosh.
Italy has many different types of dining establishments, which go down in price—but rarely in quality or authenticity—as they get less fancy and formal.
The top rung is called a ristorante, but plenty of more casual eateries abound, usually smaller and serving classic cooking like mama used to make—the kind of place to head on a nightly basis for filling, excellent, well-priced food and a homey, friendly atmosphere. Roughly in order of fanciness—from more refined to more rustic—they are the trattoria, the osteria (or hostaria), and the pizzeria (many of which will also offer a few simple pastas).
These designations aren't hard and fast. A fancy restaurant might call itself "osteria" to evoke a kind of quaintness, and a simple eatery might puff itself up by billing itself as a "ristorante."
Most cities also sport cafe-like places that serve hearty dishes; a tavola calda, (a "hot table" cafe selling prepared dishes by weight), rosticceria (basically a tavola calda with spit-roasted chickens in the window), pizza à taglio or pizza rustica (pizza by the slice), paninoteca (sandwich shop), and bar (serving booze, yes, but also the place for a coffee and croissant in the mornings, and sandwiches and other simple nosh throughout the day).
Eating establishments in Italy
Here's a handy glossary of different kinds of eateries and some other food-related terms you may come across in Italy.
- Aperitivi / stuzzichini: Fabulous trend spreading across Italy (though it's been in Turin and Milan for a while now). In brief, in the late evening (usually around 7pm) many bars around town will lay out sumptuous spreads of free finger foods—canapés, cheeses and meats, fried things on sticks, sometimes pastries. Cruise to a few bars, enjoying a glass of wine and free nosh at each, and you won't even need dinner. » more
- Bar: An Italian bar, although it does indeed serve liquor, is more what we'd call a cafe. It's where workers pop in for their morning espresso and cornetto(croissant) or brioche (sweet roll) on the way to work, return for a cappuccino at the 10am break, and stop on their way home for a Campari-soda at the end of the work day (mmm, fizzy hair tonic). It's also where kids grab a gelato after school and, yes, where everyone gathers for a glass or wine or beer in the evenings. An Italian bar is also a great place to grab a cheap panino (flat roll stuffed with meat, cheese, and/or vegetables) or tramezzino (large triangular sandwiches on white bread with the crusts cut off—like giant tea sandwiches). Both come stuffed with fresh mozzarella and pomodori (tomatoes), prosciutto and provolone, or perhaps tonno (tuna).
- Caffé: Pretty much just another name for a bar, though there may be more of an emphasis on the coffee, and on outdoor tables.
- Gelateria: An Italian ice cream shop—though calling Italy's thick, creamy, flavorful frozen treat something as banal as "ice cream" is deeply insulting to gelato.
- Osteria or hosteria: Usually an even simpler, down-home local's eatery than a trattoria—though sometimes fancy restaurants use the word to try and evoke a simple, trendy charm.
- Paninoteca: Fancy way to say "sandwich shop." And by the way, since the term has gotten so popular in the U.S., some clarification: a single sandwich is called a "panino" (ends in an "o"). "Panini" (ends in an "i'") is the plural. Asking for "a panini" is like asking for "some spaghettis"—it just sounds dumb.
- Ristorante: Restaurant. I know, obvious, right? But it's useful to to know that eateries which call themselves "ristorante" usually have pretensions to haute cuisine status—or at least high prices. This is in contrast to a (typically cheaper) trattoria or osteria. By far not a hard and fast rule—plenty of upscale places use the title "trattoria" to cash in on the presumed quaintness factor, and plenty of family-run joints call themselves "ristorante" to try and catch from cachet—but something to keep in mind.
- Rosticceria: A tavola calda (see below) with some spitted chickens roasting in the window.
- Pizzeria: A casual restaurants where you go to eat pizza. Again, pretty obvious, but here are a few Italian quirks. Traditional pizzerie are open only in the evenings, and they don't serve much beyond pizza. That said, many trattorie have slapped a pizza oven in the kitchen (largely to service the tourist trade, which expects pizza to be available everywhere), offering a wider variety of dining options—and many are open at lunch as well, which is why you'll see some restaurants proudly advertising "pizza anche à pranzo!" (pizza even at lunch!"). Oh, one more thing: all Italian pizzas are pizzas for one, You don't order a pizza to split, or to share with the table. Each person orders his or her own pizza, and while they are pretty large, they usually have ultra-thin crusts so it's not too hard to wolf an entire one down.
- Pizza à taglio: Sometimes called pizza rustica (especially in Rome), this is a pizza-by-the-slice joint, tiny shops where they cut the pizza of your choice from big, steaming sheets and wrap it halfway up in waxed paper for easy carrying. Just point to the bubbling sheet with your preferred toppings behind the counter and hand over a couple euro. It's priced by weight, but they'll slice off however much what you hand them will cover. About €2 ($2) will get you a healthy portion. Some varieties to try: pizza margherita (tomato sauce, cheese, and basil), pizza con patate (with julienned potatoes, but no sauce), and pizza napolitana (with anchovies). Or go minimalist with pizza rossa (just the sauce) or pizza bianca (just the dough, brushed with olive oil and salt, sometimes with rosemary; exquisite).
- Tavola calda: A very informal (and sometimes self-serve) eatery where you usually choose from a pre-prepared selection of hot dishes—like an olde worlde cafeteria. Great for a quick, light meal.
- Brek: This chain of high-class cafeterias—where they cook each dish for you on the spot at prices that range mostly from €1 ($1) to €5 ($6)—has spread to 21 cities across the country, including Rome, Milan, Turin, Venice, Padova, and other popular tourist destinations. Find them at Brek.com.
- Trattoria: Usually a traditional, family-run establishment that serves fresh pasta and other home-cooked food.
- Slowfood.it
- Yelp.com - Though not as thorough abroad as it is in North America, this crowdsource review site remains useful.
- Tripadvisor.com - The Big Daddy of crowdsourced travel user reviews, offering reviews on hotels, restaurants, sights, activities, and more—though with so many millions of reviews, there are plenty (experts say 1/3 to 1/2) of fake ones, so take it all with a grain of salt.Partner
- Scattidigusto.it
- Localistorici.it - A constorium of historic hotels, restaurants, and caffès.
- Chowhound.com - Good reviews.
- Slowtrav.com - Dedicated to life (and travel) in the slow lane, with a focus on tradition.
- Buonricordo.com - Consotrium of Italian restaurants. Order the "Buon Ricordo" house specialty at each and you get a commemorative hand-painted Vietri plate
- Gamberorosso.it - Italy's premier restaruant guide and rating service—think of it as an Italian version of the Michelin Red Guide
- Msadventuresinitaly.com - Blog focused mainly on Italy and its food.
- Timeout.com - Good, thorough restaurant reviews that really keep on top of the latest and greatest on the local dining scene.
- Timeout.com - Good, thorough restaurant reviews that really keep on top of the latest and greatest on the local dining scene.
Tips
You will notice that all restaurants (and sights and hotels) on this site have a ReidsItaly.com star designation from ☆☆☆ to ★★★.
This merely indicates that I feel these eateries offer a little something that makes them special (or extra-special, or extra-extra special, etc.).
These star ratings are entirely based on personal opinion, and have nothing to do with any official local restaurant ratings or grades.
In general, a pricier restaurant has to impress me that it is worth the added expense.
This is why I give ★★★ to some inexpensive eateries or sandwich shops that happen provide amazing value for the money—and similarly have ranked a few fancy but notable restaurants just ★★☆.
Here at ReidsItaly.com we simply provide a general price range indicating the general amount you should expect to pay for a full meal in the eatery.
Each eatery is rated into a price category, which indicates—very roughly—what you could expect to pay, per person, for a standard full meal: Three courses—primo (first course), secondo (main course), and contorno (side) or dolce (dessert)—plus something to drink.
There are three price ranges, giving you a sense of which restaurants are budget, which are moderate, and which are splurges:
€ | under €15 |
€€ | under €40 |
€€€ | over €40 |
Useful Italian for dining
English (inglese) | Italian (italiano) | Pro-nun-cee-YAY-shun |
Where is? | Dov'é | doh-VAY |
...a restaurant | un ristorante | oon rees toh-RAHN-tay |
...a casual restaurant | una trattoria un'osteria |
oo-nah trah-toar-RHEE-yah oon ohst-air-EE-yah |
I would like to reserve... | Vorrei prenotare... | voar-RAY pray-note-ARE-eh |
a table for two | una tavola per due | oo-nah TAH-voal-lah pair DOO-way |
...for 7pm | per le sette | pair lay SET-tay |
...for 7:30pm | per le sette e mezzo | pair lay SET-tay eh MET-tzoh |
...for 8pm | per le otto | pair lay OH-toh |
I would like | Vorrei... | voar-RAY |
...some (of) | un pó (di) | oon POH (dee) |
...this | questo | KWAY-sto |
...that | quello | KWEL-loh |
chicken | pollo | POL-loh |
steak | bistecca | bee-STEAK-ah |
...rare | al sangue | ahl SAN-gway |
...medium | rosato | ro-ZA-to |
...well done | ben cotto | ben KO-to |
veal | vitello | vee-TEL-oh |
fish | pesce | PEH-shay |
meat | carne | KAR-neh |
I am vegetarian | sono vegetariano | SO-no veg-eh-tair-ee-YAH-no |
side dish [veggies always come seperately] | cotorno | kon-TOR-no |
dessert | dolce | DOAL-chay |
and | e | ay |
...a glass of | un bicchiere di | oon bee-key-YAIR-eh dee |
...a bottle of | una bottiglia di | oo-na boh-TEEL-ya dee |
...a half-liter of | mezzo litro di | MET-tzoh LEE-tro dee |
...fizzy water | acqua gassata | AH-kwah gah-SAHT-tah |
...still water | acqua non gassata | AH-kwah noan gah-SAHT-tah |
...red wine | vino rosso | VEE-noh ROH-so |
...white wine | vino bianco | VEE-noh bee-YAHN-koh |
...beer | birra | BEER-a |
Check, please | Il conto, per favore | eel COAN-toh pair fah-VOAR-eh |
Is service included? | É incluso il servizio? | ay een-CLOU-so eel sair-VEET-zee-yo |
Basic phrases in Italian
English (inglese) | Italian (italiano) | pro-nun-see-YAY-shun |
thank you | grazie | GRAT-tzee-yay |
please | per favore | pair fa-VOHR-ray |
yes | si | see |
no | no | no |
Do you speak English? | Parla Inglese? | PAR-la een-GLAY-zay |
I don't understand | Non capisco | non ka-PEESK-koh |
I'm sorry | Mi dispiace | mee dees-pee-YAT-chay |
How much is it? | Quanto costa? | KWAN-toh COST-ah |
That's too much | É troppo | ay TROH-po |
Good day | Buon giorno | bwohn JOUR-noh |
Good evening | Buona sera | BWOH-nah SAIR-rah |
Good night | Buona notte | BWOH-nah NOTE-tay |
Goodbye | Arrivederci | ah-ree-vah-DAIR-chee |
Excuse me (to get attention) | Scusi | SKOO-zee |
Excuse me (to get past someone) | Permesso | pair-MEH-so |
Where is? | Dov'é | doh-VAY |
...the bathroom | il bagno | eel BHAN-yoh |
...train station | la ferroviaria | lah fair-o-vee-YAR-ree-yah |
to the right | à destra | ah DEH-strah |
to the left | à sinistra | ah see-NEEST-trah |
straight ahead | avanti [or] diritto | ah-VAHN-tee [or] dee-REE-toh |
information | informazione | in-for-ma-tzee-OH-nay |
Days, months, and other calendar items in Italian
English (inglese) | Italian (italiano) | Pro-nun-cee-YAY-shun |
When is it open? | Quando é aperto? | KWAN-doh ay ah-PAIR-toh |
When does it close? | Quando si chiude? | KWAN-doh see key-YOU-day |
At what time... | a che ora | a kay O-rah |
Yesterday | ieri | ee-YAIR-ee |
Today | oggi | OH-jee |
Tomorrow | domani | doh-MAHN-nee |
Day after tomorrow | dopo domani | DOH-poh doh-MAHN-nee |
a day | un giorno | oon je-YOR-no |
Monday | Lunedí | loo-nay-DEE |
Tuesday | Martedí | mar-tay-DEE |
Wednesday | Mercoledí | mair-coh-lay-DEE |
Thursday | Giovedí | jo-vay-DEE |
Friday | Venerdí | ven-nair-DEE |
Saturday | Sabato | SAH-baa-toh |
Sunday | Domenica | doh-MEN-nee-ka |
Mon-Sat | Feriali | fair-ee-YAHL-ee |
Sun & holidays | Festivi | feh-STEE-vee |
Daily | Giornaliere | joor-nahl-ee-YAIR-eh |
a month | una mese | oon-ah MAY-zay |
January | gennaio | jen-NAI-yo |
February | febbraio | feh-BRI-yo |
March | marzo | MAR-tzoh |
April | aprile | ah-PREEL-ay |
May | maggio | MAH-jee-oh |
June | giugno | JEW-nyoh |
July | luglio | LOO-lyoh |
August | agosto | ah-GO-sto |
September | settembre | set-TEM-bray |
October | ottobre | oh-TOE-bray |
November | novembre | no-VEM-bray |
December | dicembre | de-CHEM-bray |
Numbers in Italian
English (inglese) | Italian (italiano) | Pro-nun-cee-YAY-shun |
1 | uno | OO-no |
2 | due | DOO-way |
3 | tre | tray |
4 | quattro | KWAH-troh |
5 | cinque | CHEEN-kway |
6 | sei | say |
7 | sette | SET-tay |
8 | otto | OH-toh |
9 | nove | NO-vay |
10 | dieci | dee-YAY-chee |
11 | undici | OON-dee-chee |
12 | dodici | DOH-dee-chee |
13 | tredici | TRAY-dee-chee |
14 | quattordici | kwa-TOR-dee-chee |
15 | quindici | KWEEN-dee-chee |
16 | sedici | SAY-dee-chee |
17 | diciasette | dee-chee-ya-SET-tay |
18 | diciotto | dee-CHO-toh |
19 | diciannove | dee-chee-ya-NO-vay |
20 | venti | VENT-tee |
21* | vent'uno* | vent-OO-no |
22* | venti due* | VENT-tee DOO-way |
23* | venti tre* | VENT-tee TRAY |
30 | trenta | TRAYN-tah |
40 | quaranta | kwa-RAHN-tah |
50 | cinquanta | cheen-KWAN-tah |
60 | sessanta | say-SAHN-tah |
70 | settanta | seh-TAHN-tah |
80 | ottanta | oh-TAHN-tah |
90 | novanta | no-VAHN-tah |
100 | cento | CHEN-toh |
1,000 | mille | MEEL-lay |
5,000 | cinque milla | CHEEN-kway MEEL-lah |
10,000 | dieci milla | dee-YAY-chee MEEL-lah |
* You can use this formula for all Italian ten-place numbers—so 31 is trent'uno, 32 is trenta due, 33 is trenta tre, etc. Note that—like uno (one), otto (eight) also starts with a vowel—all "-8" numbers are also abbreviated (vent'otto, trent'otto, etc.).