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Tasting A la carte €60-100; tasting €80ItalianCitta Antica
Il Cenacolo in Verona runs a contemporary Veneto kitchen inside a restored 16th-century cloister behind Teatro Filarmonico. A 2026 editor pick.
BookTwo weeks ahead
TipBook the cloister table 10 days ahead; the pre-opera set menu times in for the 20:30 Arena curtain.
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Tasting A la carte €60-110; tasting €85ItalianCitta Antica
Romeo Restaurant is the 18-seat private-club room on a side street near Juliet's House in Verona. A 2026 TableJourney editor pick with hours and dishes.
BookThree weeks ahead
TipBook three weeks out; the room only seats 18 and tables turn once per service. Ask for the corner banquette by the small bar.
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Tasting A la carte €45-80ItalianBorgo Venezia
San Basilio alla Pergola in Verona runs out of a vine-shaded courtyard in Borgo Venezia, cooking bigoli con l'arna and, October to March, pearà bollito.
BookOne week ahead
TipOrder the pearà bollito on Sunday (October to March only) and the bigoli con l'arna any day; the pergola courtyard is the move May through September.
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Tasting A la carte €50-85ItalianCitta Antica
Trattoria I Masenini brings polished plating to traditional Veronese plates on Via Roma between the Arena and Castelvecchio. A 2026 editor pick.
BookOne week ahead
TipThe Sunday-only pearà bollito (October to March) needs a 24-hour pre-order; pair it with a glass of Bardolino Chiaretto rather than Amarone.
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Tasting A la carte €40-75Historic Veneto Trattoria With Opera-night KitchenCitta Antica
Trattoria Tre Marchetti in Verona has run a Veneto kitchen since 1960 on the alley behind the Arena. A 2026 TableJourney editor pick with hours and dishes.
BookOne to two weeks ahead
TipThe pearà bollito misto (October to March) and the pastissada are reference versions; ask for opera-night seating after 22:30 if you have Arena tickets.
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Tasting Tasting menus from €250 (chef's table from €290)ItalianCitta AnticaChef Giancarlo Perbellini
Casa Perbellini 12 Apostoli took Verona's first three Michelin stars in 2024. TableJourney editor pick with address and booking notes inside the entry.
BookSix to eight weeks ahead
TipThe four-course lunch tasting is the best-value entry; book the chef's table six weeks out and arrive at 12:30 for the full service.