Carrara [karˈraːra] (Emilian: Carara) is a city and comune in Tuscany, in central Italy, of the province of Massa and Carrara, and notable for the white or blue-grey marble quarried there. It is on the Carrione River, some 100 kilometres (62 mi) west-northwest of Florence.
Things to do in Carrara
4 based on 296 reviews
The restaurant is located in the heart of the Apuane Alps,in the main square of Colonnata. Our cuisine is a blend of culinary traditional and innovative and delicious flavors, such as the "ravioli with wild herbs" or "rabbit stuffed with lardo with sliced almonds." We organize buffet, working lunch and we have a lot of proposals for groups. The restaurant has two dining rooms, one indoor (50-seat) and one outdoor gazebo (20-seat) in the main square of marble.
Nice restaurant in the main square of the village.
Good service and nice people although some of our party were well known to them, which helped.
Selection of anitpasti were great, especially the Lardo which they get from a "special source", I was told. But it was the best lardo I've tasted. We had a couple of primi course which were very nice. I had lamb for a main course which is normally not done so well in Italy - this was not an exception to the rule, more's the pity. However, I tasted the rabbit which was subtle and very nice - done as a roll with herbs and lardo filling it.
Wine was good (chosen by the restaurant). Overall cost around €40 per head which is not so bad.
I would go there again but for the drive back along the twisty roads down to Carrara!
4.5 based on 352 reviews
Two local (Pub and Restaurant) in one, but ... in two different rooms. In the dining room we have a traditional Mexican cuisine restaurant with more than fifty different dishes, complete fixed-price menu, suitable for all tastes both hot than not! Personalized Children's Menu, Celiac and Vegetarians, a corner of Mexico in Italy, the typical Mexican cuisine is based on only fresh ingredients and original recipes and personally found, the result of our twenty years of research in the country of origin, to eat Mexican or TRUE flights to Mexico or COME to us. The first TAQUERIA room, is, however, a typical Mexican plaza where they serve the best beers on tap as Couffe, Tennents, Hooegaarden, Guinness, etc. birree also bottled Mexican craft, and you can taste many varieties of tacos and Mexican food from street to street, but also enchiladas, tortas and quite elaborate dishes like ceviche and Tinga Poblano, also there are some types of sandwiches and sizes of burgers, up to 1 kg, made with fresh minced meat on their own, to cocktails and drinks and much more, to try, you will be satisfied.
To be able to enjoy a varied taste in foods away from the typical local cucine was nice. It is a nice option in a place where Pizza rules.
4.5 based on 411 reviews
Il Trillo was a surprised and one that I would like to experience over and over again. Somewhat hidden in a non-descript residential area in what felt like the outskirts of Massa it first surprises you with its wonderful Terrace. Dominated by its lemon trees (and avocado-sized lemons) it is simple and warm yet elegant and tasteful.
The food is supreme and everything is made on the spot. I asked for a modification to the recipe as I am vegetarian and no-one had even to check with the chef. It's clear that when you cook meals from scratch from fresh ingredients on site the flexibility is only limited by the cuisine's willingness to accommodate (which in il Trillo's case is great).
Pumpkin soup is worth a detour and even the vegetable tempura had something special; such a light batter.
Service is spotless yet personal and the wine list while not at par in terms of choice with other Michelin - starred restaurants it has good names and you will find something that you like.
There were six of us for dinner, 2 Italians and 4 foreigners and we have all been raving about our visit for the past 10 days.
Recommended hands down.
4 based on 188 reviews
We stumbled up to Colonata while looking for the Marble Quarry visitors location. We asked a local at the 'Larderia' and she pointed us up to Osteria Nella Pia.
This is a simple Osteria but served excellent food. Unknown ot us, Lardo is a local speciality which is sort of pork fat cured into a delicate solid white as Carrera Marble. It is served thinly sliced or mixed with Pasta or other dishes. Definietly worth a try if you're in the area.
We are mostly vegetarian and were a little perplexed when we looked at the menu but ordered the Tagliatelli with Lardo and Olives - Superb. the Duck (Anatra) with Lardo was one of the best Duck dishes we have tasted anywhere and rivals the best ever Duck in China or Paris. We did send the last few slices of duck back for an extra minute cooking as it was serve quite rare but superb.
The kids had a pasta dish and I asked for a plate of fresh sliced tomato and with some ground salt and lashing of Olive oil - the meal was one of the best in 6 weeks of travelling in Italy finished with delkicious Pear and chocolate Tort and the Almond biscotti which you dip into a saterne.
All freshly cooked and made ingredients.Tthe village is also tiny and unusual perched on a ridge overlooking the Marble quarries. When you arrive in Colonnata, as you ascend into the village, follow the 'P' for parking on the left, park and walk less than a minute to the restaurant and village. you can;t get lost !
4 based on 359 reviews
Perched on a precipitous ridge, just below the picturesque little town of Nicola near the Ligurian-Tuscan border, lies a lovely family restaurant called Sa Fiorella Di Bertucci. The fare is everything one would expect from such an honest, classic Italian trattoria in the hills. Polenta, funghi, panigacci and other typical dishes from the region are all on the short and simple menu. The risotto ai fungi was not available, so we had lunette ripieno con gorgonzola e radicchio (wonderful!) and Tortellini in brodo (plainer but very good) for our first plate. This we followed by a tagliata with parmigiano flakes (very good flavour and tender) and salsice (robust and rich) for seconds. The steamed vegetables were less impressive, the brocolli having apparently been autoclaved in the British style of vegetable cooking, requiring probably several hours. A half litre of very palatable, fruity and clean table wine complimented the meal nicely. The desserts all looked home-made and very good. The crostata was finished, so we had a creme brulee (OK) and a semifreddo di torrone (excellent) with coffee to follow, rounding out the bill at 64 Euros, very reasonable for good honest food. Go to enjoy the view over the alluvial plain down to the sea at Marina di Carrara, for the local dishes and atmosphere. A piece of real Italy, no pandering to flashy styles or tourists.
4 based on 401 reviews
I was visiting La Spezia when this friend of mine invite me for dinner at La Bisteccheria. Good quality and service, take from a guy that leave in NYC where we have the best steak house together with Buenos Aires
4.5 based on 463 reviews
Super friendly young waiter. Explained every dish properly. All dishes from area, very tasty and well combined! Famous antipasta. Veggies with cheese. Small pig with mushroom potatomix... Fast service and always checking if everything were ok. Perfect italien atmosphere sitting on the pavement/street...
4.5 based on 594 reviews
Our kitchen is all a game of contrasts of flavors, colors and shapes, against the uniform background of rice, main food. "Come and try the rice" is literal translation of the classic lunch invitation. Triumph meat, fish and crustaceans, combined with quick cooking in the wok with crispy sprouts, peanuts, coconut, red and green chillies more or less flaming. But what makes the difference with other oriental kitchens is above all the use of herbs that exalt the freshness of the ingredients rather than the spices that tend to cover them. So great use of coriander, dill, velvety basil, peppermint, pandanus leaves, betel, mustard, citronella. And then garlic, onion, shallot, lime and cedar make it a healthy food for the freshness and genuineness of the ingredients. Each dish is also presented with art. Just think about the carving techniques of the food, a test bed of every aspiring chef. If it is true that a people's food is a language that does not need translation, it will serve many people to feel the closest Thailand
We travelled a long way to eat here, based on the excellent reviews posted. We were very disappointed to find the restaurant shut on Monday evening. We couldn't see any opening hours notice at the restaurant, so had to go away hungry. Perhaps we will try another day.
4.5 based on 270 reviews
This is a typical Greek Tavern with delicious food, especially fresh meat, good variety of appetizers and very good Uzo. The restaurant is family managed and the service is excellent. Location is perfect, few km from the city center. I would suggest you better make a reservation before jumping there, because you might risk to find the restaurant fully booked.
4.5 based on 638 reviews
Stopped here while returning from Florence as my wife wanted seafood and this restaurant has the best reviews. The owner was awesome in accomodating our kids and us with the menu choices. Food was good, presentation was nice. Desserts were just ok. I had the tagliata beef steak, very good served on a layer of radish on a separate tray. Ravioli are made the olden style like my grandma used to make them and are super tasty.
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