Osteria Virgilio is a trattoria restaurant in Oltretorrente, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Salumi platter, Anolini in brodo, Tartare di cavallo
Must order: The cured-meat board with 36-month prosciutto, then anolini.
Tip: The room seats very few, so call ahead. Gazzetta di Parma's February 2026 review called it a modern osteria of local tradition and a posto del cuore.
Address: Strada Giovanni Inzani 3/B, 43125 Parma
Borgo 20 is Parma's contemporary bistrot near Piazza Duomo, pairing 30-month prosciutto with risotto alla parmigiana and a serious pastry counter.
Signature: 30-month Prosciutto di Parma, Risotto alla parmigiana, Cavall pisst
Order: Risotto alla parmigiana with caramelised onion.
Tip: Gambero Rosso lists it among Parma's essential tables and the kitchen runs unusually precise plating for a bistrot. Book for dinner.
Soj Vino e Cucina seats about fifteen people around an open kitchen in Parma, where chefs Federico Capocasa and Eugenio Restivo cook and serve everything.
Signature: Duck, Snails, Fresh pasta
Order: The day's fresh pasta, chosen at the counter with the chefs.
Tip: The two chefs are also the waiters and sommeliers, so the pace is theirs. Reserve by phone and ask for the counter seats facing the open kitchen.
Officina Alimentare Dedicata reworks Parma tradition with organic produce from vetted local farms; anolini of stracotto arrive in capon broth at 16 euro.
Signature: Anolini di stracotto, Seasonal organic plates, Fresh pasta
Order: The anolini di stracotto in capon broth, gluten-free on request.
Tip: The kitchen flags celiac and vegan-friendly plates clearly, which is rare among Parma's traditional rooms. Book the aperitivo hour too.
Cortex Bistrot layers Emilian tradition with fusion instincts in central Parma: wild boar pappardelle with prunes, then snails cooked with mushrooms.
Signature: Wild boar pappardelle, Snails with mushrooms, White chocolate with mango
Order: Wild boar pappardelle with prunes.
Tip: A Gambero Rosso new entry for 2024, it stays quieter than the famous trattorias, which makes it the sensible last-minute booking in the centre.
Trattoria del Grillo in Vigatto won TV Parma's contest for the city's best torta fritta, pairing the fried puffs with Ponte Romano prosciutto crudo.
Signature: Torta fritta, Cappelletti in brodo di cappone, Gnocchi al salame e Lambrusco
Order: Torta fritta with prosciutto crudo, about 6.50 euro the basket.
Tip: Reservations are phone-only. The torta fritta arrives in waves, so pace the salumi board or the pasta courses will defeat you.
Croce di Malta keeps a small bright modern room off Parma's Piazza Garibaldi, cooking precise seasonal plates built on herbs and artisan produce.
Signature: Seasonal tasting plates, Fresh pasta, Herb-led vegetable dishes
Order: The day's fresh pasta with whatever the market delivered.
Tip: Gazzetta di Parma reviewed it warmly in January 2025 for balanced, modern cooking. Sunday is lunch only and Thursday is the closing day.
