Margherita
San Marzano tomato, fior di latte, basil and olive oil. The classic.
Trattoria · Oradea
Italian cooking, the way it should be
Hand-rolled pasta, wood-fired classics and a wine list to linger over. No fuss, just good food shared at the table.
Cucina italiana · Since 1978
Made by hand, served with heart
Every plate that leaves our kitchen starts with the same idea our nonna had in 1978 — use the best ingredients you can find, treat them simply, and never rush. Our pasta is rolled fresh each morning, our sauces simmer for hours, and our bread comes straight from the oven.
Read our story →From the kitchen
A taste of the menu
A few of the dishes our regulars keep coming back for. The full menu — and prices — live on the menu page.
Tagliatelle al Ragù
Hand-rolled ribbons in a slow-cooked beef and pork ragù — the dish that started it all.
Tiramisù
Espresso-soaked savoiardi, mascarpone and cocoa. Made fresh daily.
Burrata con Prosciutto
Creamy Puglian burrata with San Daniele prosciutto and rocket.
Bistecca alla Fiorentina
Dry-aged T-bone, grilled over wood, finished with sea salt and oil. For two.
Risotto ai Funghi
Carnaroli rice slow-stirred with wild mushrooms and parmigiano.
Inside the trattoria
Hungry yet?
Browse the full menu or download our current card with prices.