11 upscale places in Parma, editor-picked. Occasion restaurants in Parma: destination kitchens for celebrations and visits. All Parma food.
11 places
Order Anolini in brodo, then the boiled-meat trolley in winter.
Ristorante Cocchi has fed Parma's bourgeoisie since 1925: anolini in brodo, the trio of tortelli and, from September to April, a serious bollito trolley.
Locanda Mariella keeps drawing Parma up the Fragno road, a Bib Gourmand locanda whose three set menus reward the 40-minute drive into the hills.
3 hours
Make fresh ravioli & tagliatelle in a family home in a medieval village near Parma. Eat a full Italian meal with local wine on a panoramic terrace; opt for black truff...
5 hours
Tour the vibrant local markets and immerse yourself in a private cooking class in a local home with a certified Italian home cook. You can learn local recipes before t...
4 hours
Participate in a private cooking class in a local home with a certified cook. Learn local recipes and taste everything you've made with wines included.
Order Stracotto alla parmigiana with hand-rolled anolini first.
Parizzi has run on Strada della Repubblica in Parma since 1948; Marco Parizzi cooks anolini and stracotto beside contemporary plates, Michelin listed.
Order Risotto alla parmigiana with caramelised onion.
Borgo 20 is Parma's contemporary bistrot near Piazza Duomo, pairing 30-month prosciutto with risotto alla parmigiana and a serious pastry counter.
Order Whatever is turning on the wood-fired grill that day.
Parma Rotta roasts over a wood and herb fire on the Langhirano road, where the river once broke its banks; Parma comes here for meat done properly.
Order Anolini in brodo, then the day's roast from the trolley.
Ristorante Romani brings white-tablecloth calm to the plain north of Parma at Vicomero: a Michelin Guide address for anolini, roasts and serious service.
Order Culatello with torta fritta, then anolini in the house broth.
Locanda Stella d'Oro anchors Soragna, the Bassa town near Parma that keeps the Parmigiano museum, with a Michelin Guide kitchen of culatello and anolini.
Order Wild boar pappardelle with prunes.
Cortex Bistrot layers Emilian tradition with fusion instincts in central Parma: wild boar pappardelle with prunes, then snails cooked with mushrooms.
Order Culatello di Zibello DOP with shaved Parmigiano Reggiano.
La Filoma bills itself as the oldest restaurant name in Parma and cooks like it: culatello with Parmigiano, black-truffle risotto and proper tortelli.
Order Beef tartare, then tortelli with the Baptistery in view.
Angiol d'Or puts its terrace tables in front of Parma's Duomo and Baptistery, cooking traditional dishes with a creative hand and a serious cellar.
Nothing matches.
