Picture this: You’re in Italy, and hunger pangs strike. Scanning your options, you spot everything from an osteria to a trattoria, not to mention a taverna and bar, but, what’s the difference between them all?
Tbh, all of these choices represent a classic Italian eatery you’ll come across when you travel to Italy, so the answer lies in what you’re in the mood to eat.
Traditionally, the difference between, say, a trattoria and an osteria, was a way to determine how fancy or casual you wanted your dining experience to be. The name would signify everything from the type of service you received to the type of food served, or whether food was even served at all. These days there are all sorts of different types of restaurants in Italy from ramen to vegan joints, especially in metropolitan cities like Milan and Rome, so you might wonder if there’s even a point to the traditional designations.
Whether you’re a history buff craving the full scope of Italy’s traditional restaurant landscape or simply want to know the definition of an osteria, knowing the differences between the country’s most traditional restaurants can prove super helpful. We’re sharing the differences between the traditional types of Italian restaurants so you know where you’re most likely to find regional specialties, which spots are more formal, and where to go for coffee or a quick lunch.
In Italy, a bar (remember to roll that “r”) is most similar to what you think of as a neighborhood cafe stateside. Head to a bar for a quick espresso or cappuccino and pastry for breakfast (while standing!) Italian style. Or, grab a snack and sip in the afternoon, or even aperitivo toward evening. You can get lunch here, too. In fact, it’s not uncommon for locals to visit their favorite bar several times in one day. Note: In larger cities, there may be a fee to sit at a table inside or outside for service, instead of standing at the counter.
An Italian caffè is similar to a bar, but they'll likely have more tables than a bar and, as the name suggests, more coffee options. Do like locals and order a foamy cappuccino or milky latte in the morning, a macchiato to pep up your afternoon, and an espresso after dinner. Traditionally, Italy’s intellectual and creative society would gather and linger at a caffè (vs. a grab-and-go situation at a bar.) Nowadays, a caffè is synonymous with a bar, though don’t miss an opportunity to stay awhile at historic spots like Caffè Gilli in Florence; they’re great places to people watch will you sip and nibble.
If it’s wine you’re after (which is often the case around here), beeline for an enoteca. These wine-focused establishments are a tad more upmarket than an osteria and taverna, and focus on local wines that you can enjoy by the glass or purchase to take home. For context, a modern enoteca is probably closest to the American wine bar today.
During our group trips to Italy, the most FAQ about restaurants is “what is an osteria?” Even less formal than a traditional ristorante or a trattoria (see below) is an osteria. While osterie today serve food, back in the day they only served wine and you had to BYO food! There are only a handful of old school osterie in Italy today, like Osteria del Sole in Bologna. These days you can for sure find at least a simple, rotating evening menu (though most are open for lunch too) of local specialties to pair with the establishment’s wine offerings.
In Italy, a ristorante is code for a full-service restaurant, complete with a sommelier or wine expert. Traditionally, the ristorante was the most formal and upscale dining experience. You can still expect sit-down service at a ristorante today, though now the term might be more of a marketing tool than a way to distinguish between other types of restaurants, like the trattoria and osteria (and on that note, here are our tips to ensure you never have a bad meal when you travel to Italy––it can happen!
A taverna, on the other hand, is more like a pub where you’ll find wine instead of beer. You’ll find food too, and expect it to be traditional and simple. Locals usually stop in to a taverna after work to catch up with friends over a drink and some snacks. A traditional taverna was usually found in smaller mountain towns and back in the day you could also spend the night if you wanted.
Think of the tavola calda like a cafeteria, where you can go for lunch––just choose what you want to eat from the "hot table.
Hot dishes like carni arrosti (roasted meats) are prepared the same day from a selection behind a counter, but also find insalata (salad), pasta, and pizza a taglio (pizza by the slice), and pastries.
Speaking of, a trattoria is indeed a restaurant, but the vibes are more casual than a ristorante. At a trattoria expect traditional, seasonal Italian dishes, and likely at a lower price point––and in a cozier setting––than a ristorante. Traditionally, trattorie have been family-run eateries found off the beaten path on say, a side-street instead of on a main street or highly trafficked area.
The -eria Trick
Sometimes, it’s easy to guess what to expect from an eating establishment because you can recognize a familiar English word in its name. For example, find pizza at a pizzeria, gelato at a gelateria, polenta at a polenteria (a northern Italy specialty ––which btw, why don’t we have this stateside)? Additionally, beer lovers should head toward a birreria, find spaghetti at a spaghetteria, and so on.
The country seems to have thought through all of the scenarios of how you prefer to dine, and as these traditional eatery definitions illustrate, there are no shortage of food options when you travel to Italy. What do you think about these classic definitions today; could you tell which was which during your Italy trip?
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Photo Credit: Christine Davis