Locanda 4 Cuochi is an italian restaurant in Citta Antica, Verona.
Editorially verified June 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Duck risotto, Lessinia lamb, Seasonal tasting
Tip: The lunch set is the best mid-range tasting in town; book four days out for opera-night dinners.
Address: Via Alberto Mario 12, 37121 Verona
Ristorante Maffei runs out of a 17th-century palazzo on Piazza delle Erbe in Verona.
Signature: Meat tasting menu (€75), Fish tasting menu (€85), Risotto with seasonal Lessinia mushrooms
Tip: Book the courtyard four days out; the meat tasting menu (€75) and fish tasting menu (€85) are the two formats, with strong vegetarian a la carte.
Osteria del Bugiardo in Verona is the Buglioni winery's city tavern on Corso Porta Borsari, a cicchetti-and-cured-meat board operation with Valpolicella.
Signature: Tagliere di salumi e formaggi, Lasagna, Polpette al sugo
Tip: Arrive by 18:30 for aperitivo seats; the cicchetti board with a glass of Buglioni Ripasso runs about €12.
Ostregheteria Sottoriva 23 sits under the medieval arcades on the old Roman road of Via Sottoriva in Verona. A 2026 TableJourney editor pick.
Signature: Guancia di maiale all'Amarone, Risotto al vino rosso, Cicchetti
Tip: Walk in before 19:30 for the small terrace overlooking the Adige; the pork cheek with Amarone reduction is the must-order.
Osteria Sottoriva in Verona is the original Via Sottoriva cicchetti bar. TableJourney editor pick with address and booking notes inside the entry.
Signature: Cicchetti misti, Baccala mantecato, Polenta e schie
Tip: Order three cicchetti and an ombra at the counter for €8; the polenta with schie (grey shrimp) is the lake-fish primer.
Osteria Ponte Pietra in Verona overlooks the medieval Roman bridge with a seasonal Veronese kitchen. A 2026 TableJourney editor pick with hours and dishes.
Signature: Bigoli con l'arna, Lake fish carpaccio, Tiramisu
Tip: Book a river-side window seat two weeks ahead; the bigoli is the move and the lake fish carpaccio is the summer alternate.
Osteria da Ugo in Verona sits 200 metres from Juliet's House on a quiet side alley.
Signature: Pearà, Bigoli con l'arna, Polenta e baccala
Tip: The pearà sauce with bollito misto on Sundays October to March is the dish; book 48 hours out for that window.
Ristorante Maffei runs out of a 17th-century palazzo on Piazza delle Erbe in Verona.
Signature: Meat tasting menu (€75), Fish tasting menu (€85), Risotto with seasonal Lessinia mushrooms
Tip: Book the courtyard four days out; the meat tasting menu (€75) and fish tasting menu (€85) are the two formats, with strong vegetarian a la carte.
Osteria del Bugiardo in Verona is the Buglioni winery's city tavern on Corso Porta Borsari, a cicchetti-and-cured-meat board operation with Valpolicella.
Signature: Tagliere di salumi e formaggi, Lasagna, Polpette al sugo
Tip: Arrive by 18:30 for aperitivo seats; the cicchetti board with a glass of Buglioni Ripasso runs about €12.
Ostregheteria Sottoriva 23 sits under the medieval arcades on the old Roman road of Via Sottoriva in Verona. A 2026 TableJourney editor pick.
Signature: Guancia di maiale all'Amarone, Risotto al vino rosso, Cicchetti
Tip: Walk in before 19:30 for the small terrace overlooking the Adige; the pork cheek with Amarone reduction is the must-order.
Osteria Sottoriva in Verona is the original Via Sottoriva cicchetti bar. TableJourney editor pick with address and booking notes inside the entry.
Signature: Cicchetti misti, Baccala mantecato, Polenta e schie
Tip: Order three cicchetti and an ombra at the counter for €8; the polenta with schie (grey shrimp) is the lake-fish primer.
Osteria Ponte Pietra in Verona overlooks the medieval Roman bridge with a seasonal Veronese kitchen. A 2026 TableJourney editor pick with hours and dishes.
Signature: Bigoli con l'arna, Lake fish carpaccio, Tiramisu
Tip: Book a river-side window seat two weeks ahead; the bigoli is the move and the lake fish carpaccio is the summer alternate.
Osteria da Ugo in Verona sits 200 metres from Juliet's House on a quiet side alley.
Signature: Pearà, Bigoli con l'arna, Polenta e baccala
Tip: The pearà sauce with bollito misto on Sundays October to March is the dish; book 48 hours out for that window.
