Ristorante Piazza Onofri — Restaurant in Bevagna

The atmosphere of the Restaurant is very warm, it is beautifully decorated and cosy. Chef Mirco is a "super chef". I have known him for years and my husband Dan and I own a vacation home called CasaSpello and we are so excited that Mirco opened his own restaurant in Bevagna.

The food is wonderful Mirco creates hi sown dishes and everytime we eat there we try something new . Dan had the ossobuco, a wonderful local dish which was generous and delitious. The scrambled eggs with truffles is incredible and a speciality of the house. Mirco also makes his own pasta and we have tried all of them. The only problem we have when we eat at Piazza Onofri ,is that we want to order the entire menu because everything is excellent. Ask Annalisa to help you chose the dishes you want to order. Its a must to go restaurant.

Enjoy...

Delicious regional Italian cuisine which I would recommend very highly indeed. All courses carefully crafted from the best ingredients and packed full of flavour. The menu is basically traditional but with some slight modern twists which make it all the more interesting. Some very good Vegetarian dishes on offer too. Al fresco dining in the small triangular Piazza Onofri is a delight. The desserts were the best I’ve had in Italy in over a decade. Despite being only a year old it has a mature feel, perhaps down to the rather somber decor ? But no doubt because the chef and front house know exactly what they are doing. We wish this restaurant all the success...

Un po' defilato dalla via principale di Bavegna, ma come si suol dire, l'abito non fa il monaco, e infatti esperienza davvero eccellente. Da quella porta si apre un posticino niente male. Atmosfera soft. Annalisa, la padrona di casa, gentilissima e pronta a consigliarti le loro proposte. Il mio consiglio è assolutamente di prendere uovo in crosta di parmiggiano con tartufo su vellutata di patate...superlativo! Panzanella croccante, tagliolini cacio, pepe e tartufo, stringozzi con datterini, burrata e pangrattato all'alicette. Filetto di maiale bardato al lardo con cipolla rossa caramellata. Fatevi consigliare i piatti del giorno, come stringozzi con ragù bianco di chianina e maialino porchettato. Menzione speciale per il dolce alla ricotta con marmellata di arance e crumble di amaretti (marmellata di produzione propria). Il tutto annaffiato da un rosso di Montefalco (scacciadiavoli). Materia prima di qualità e cucinata davvero in modo eccellente. Talmente tutto buono, che ci siamo stati due volte in tre giorni....