Where to eat in Alto Sangro: the restaurants not to miss

You can eat well almost anywhere in Alto Sangro, but a few addresses really stand out. We picked them among the places visitors rate most highly: this list only includes restaurants with an average of at least 4.5 stars on Google at the time of writing (October 2026). In high season and on winter weekends, always book ahead.

Pescocostanzo

Ristorante da Paolino. The name everybody in Pescocostanzo will give you. A welcoming dining room, home-style Abruzzo cooking and handmade pasta: the cacio e pepe tagliolini (also with truffle) are what people come back for, along with rabbit with orange and tiramisù. Tables are by reservation only and weekends fill up early.

Il Setaccio. Small and intimate, in the heart of the village. Honest local cooking, a good wine list and ricotta ravioli with mushrooms worth trying.

Rivisondoli

Da Giocondo. A family-run place with a crackling fireplace, an institution in Rivisondoli. Arrosticini, cured meats, tacconelle with truffle and sour-cherry tart. It is so popular that without a booking you can wait a long time at peak periods: call a few days in advance.

La Portella. On the way to the Monte Pratello lifts, perfect after a day on the slopes. Generous portions, chitarra pasta with porcini and truffle, beef fillet with truffle, arrosticini and homemade tiramisù.

Roccaraso

La Trappola. A cosy trattoria with traditional cooking: pappardelle with wild boar, cazzarielli with beans, good desserts and good wine.

Castel di Sangro

Reale. Niko Romito's restaurant at Casadonna, three Michelin stars: a once-in-a-lifetime experience with tasting menus and mandatory booking.

Le Tre Chiavi. Abruzzo recipes with a modern touch: mutton arrosticini, large ravioli with woodland flavours, chitarrina pasta and lamb that many call the best in the area.

La Rimessa. Family-run, local produce, tagliatelle with porcini and truffle and a generous house platter. Few seats: tables take six people at most.

Osteria Il Cortile. A true osteria, with dishes such as cheese-and-egg balls (pallotte cacio e ova) and pork shank with potatoes.

Sottosopra. Abruzzo cooking made with passion in an intimate setting: soups, mushrooms and truffle, tiramisù.

Fuori dal Gregge. A grill house devoted to arrosticini and chargrilled meat: no pasta, just fire and hand-cut meat. Opening hours depend on the availability of fresh produce, so call first.

A practical tip

Many of these restaurants close one day a week and change their hours between summer and winter. Before setting off, check the current opening times or give them a call: in the mountains it is always the right move.