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“A great example of a local trattoria, serving honest food at a great price”

Trattoria Margherita
Certificate of Excellence
Cuisines: Italian
Dining options: After-hours, Reservations
Restaurant details
Dining options: After-hours, Reservations
Reviewed 20 June 2011

There's no menu, no English spoken, and no fancy decor. But if you don't mind any of these, this is a great place to eat like a local, with large numbers of the local population. And I mean large - the place is huge and if it's a busy time (Friday and Saturday nights, or Sunday lunch) the atmosphere is great, if you can get a table.

Everyone in the area knows Trattoria Margherita - it was one of the first places we were directed to when we first visited, and it's only got bigger and better over the last 7 years. Rumour has it that Margherita was the inventor of the local pasta - Mugnaia.

Easiest option (especially for those with little Italian, if to go for the 'Antipasta della Casa' - a huge selection of, amongst others, cured meats, cheese, and egg & peppers. Then grilled meats are what this place is really known for (you might see the huge 'brace' on your way past the kitchen). This is a good place to try the Abruzzo speciality of Arrosticini (mutton on skewers) and also a good place for steak (served sizzling off the grill)

Wine is red or white of the house - and is even branded with the trattoria's name.

We're never sure how the bill gets worked out - whatever we eat it seems to be €70-80 for two courses for the 4 of us, including wine.

Great value all round.

    • Value
    • Atmosphere
    • Service
    • Food
1  Thank callcottstreet
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