Pisa

Located on Via Santa Maria, this palazzo is definitely a hidden gem that you won't find on Google Maps! The owner has lovingly renovated the palazzo over the last 2 years, and considers this a place not of tourism, but a gift to be shared with visitors. The 6 suites are massive in size and the curated pieces of furniture, lighting, mirrors, and even the bathroom fixtures tell a story of the palace's past. Close to all of our recommended restaurants and the tower, this is definitely the place to stay in Pisa!

Located just a few streets east of the main thoroughfare, La Sosta is on a much quieter street. The ristorante only has 8 tables, so be sure to book ahead! Once inside, you’ll feel the warm and welcoming ambiance. The food is the star of the show here. Using the highest quality ingredients, they take care in each plate they deliver to your table. Our favorites include the tortelli and spaghettoni pasta selections. While we aren’t usually big on main dishes, the secondo dish of Manzo ai carboni (Beef on the coals) was one of the best dishes we’ve ever had. Finally, we ordered the “Il Trillo e la pecora” for dessert. With candied capers (“trust us”, we were told), pine nuts, and finished with olive oil, it was like nothing we’ve had before! This is worth staying the night in Pisa for!

In a small piazza that functions with street vendors by day and bars by night, Ristorante Vineria di Piazza is the place to dine. The menu offerings are a choice of traditional Italian dishes that change with the seasons, but with a slight twist. Our favorite dish is the pappardelle al brasato di manzo (pappardelle with braised meat). The meat is succulent with chunks of carrot - traditionally prepared and melts in your mouth. The twist? A sweet reduction is sprinkled around the plate for an extra burst of flavor! To begin the meal, try the carpaccio. Visiting in October, ours came with fall flavors - a mousse di niccola (hazelnut mousse) and miele di castagno (chestnut honey). Yum! Finally, their desserts finish the theme. We suggest the apple cake, if it’s in season - a sweet, warm cake topped with a blend of marinated apples.

If you don’t plan ahead, you’ll miss out on dining here. This small trattoria has limited tables and you must have a reservation (which they take by hand!). A traditional Tuscan and Pisan trattoria, the entire menu is in Italian and the food is excellently prepared. You can’t go wrong on the menu - every dish is a star and will just depend on what you’re craving that evening. Some of our favorites include the spaghettoni al ragù di cinghiale (wild boar) and the gnocchetti. Although we know it’s not for everyone, this is the place to try trippa alla pisana. It was fantastic! Leave room for dessert, if you can! The zuppa inglese was some of the best we’ve had in Italy.

A relatively new sandwich shop, Dal Mozza is the place to go in Pisa for a really great panino (sandwich). They use high quality ingredients and don’t overcomplicate the flavors - a great alternative if you’re looking for something that doesn’t involve sitting down for several hours over many courses. Their schiacciata bread (similar to focaccia but traditionally more salty) is very flavorful. It paired well with the mortadella in the "Elisa" sandwich. The sandwiches are very large - we split one and it was plenty of food! The photograph shows 1/2 of the sandwich. When you’re done with your panino, go next door to get gelato at Gelateria De’ Coltelli - a wonderful way to finish your meal!

After lunch at Dal Mozza Gourmet next door, head over to Gelateria De’ Coltelli. In 2025, the shop was recognized by Dissapore magazine at the #14 best artisan gelato in Italy and also received “three cones” (the highest rating) by Gambero Rosso. Gelateria De’ Coltelli has the accolades - and definitely lived up to them! Try the zero kilometer flavors from here to see what the region’s best are. We liked the ‘A Serena’ (ricotta from sheep, pine nuts, and honey) and the Gianduja (chocolate and hazelnuts).

The Pisa Cathedral, at the center of the Cathedral Square, started construction in the middle 1000s, with work substantially completed shortly thereafter (full completion came much later). The marble exterior is breathtaking. Note that the Cathedral is an active place of worship - there are certain dress requirements for going inside, along with etiquette on photo taking and noise.

Built as the bell tower for the Cathedral, it has been leaning almost as soon as construction started, due to foundation design flaws. Construction started in the 1100s and continued in some form for several hundred years. A beautiful piece of architecture, regardless of the fact that it leans, its worldwide status is only because of its gravity defining feature. Don’t worry - it’s been certified to not need further refinements to stay stable for 300 more years! The times to climb the tower are assigned, so be sure to plan your visit accordingly if you want to see city vistas from above.

The Baptistery - the largest in Italy - is massive. It’s impressive all to its own, even without its neighbors - the Cathedral and the Bell Tower. Built to replace a smaller baptistery, work started in the 1100s and completed a few hundred years later. The style is impressive and timeless. There is a certain modernness to the architecture that seems to always have some aspect of current style to it. Inside, the acoustics are very impressive, with demonstrations given often. Tickets can be bought in combination with the Tower or independently, with more flexibility on visitation (not assigned times like climbing the Tower).

Trippa alla Pisana is a dish that comes from the cucina povera (peasant cooking) historical background. It uses the quinto quatro, which means the “fifth quarter” of the animal, as commoners could not afford the more typical (and expensive) cuts of meat. The base is a tomato sauce with soffritto (onion, celery, and carrots). When you combine the veal tripe with the tomato, soffritto, and a combination of herbs and spices, you get a very hearty dish.

A red wine that can be a blend of grapes (sangiovese, cabernet sauvignon, merlot, and syrah can all be used), DOC Terre Di Pisa Rosso is made nearby throughout the province of Pisa. It pairs well with roasted or grilled meats, which you will find plenty of options in the region. We suggest a Florentine steak, roasted rabbit, or other grilled meats! We also find it to pair well with Trippa alla Pisana very well.