Slow Food Travelers

Complete Guide to Pisa Italy - Best Restaurants, Hotels, & Travel Tips for Slow Food Travelers

When you read about Pisa, you’ll notice that people talk about coming to take the photo of the Leaning Tower of Pisa, and then they leave. Most people don’t even suggest staying around for a single meal here! We suggest you stay the night (or two!), linger, and discover a traditional Italian city. While Pisa does have the tourist aspect to it, when you explore the town away from its main attraction, this city is quite nice. Like in Florence, the Arno River runs through the city, and straight out to the nearby Liguria Sea. While you won’t be going from one museum to another here, you’ll be dining on traditional food from Pisa with the locals. Pisa is one of the places we seek for all the traditional things that we love - the food, the wine, and the culture.

Due to the tourism draw, Pisa is extremely accessible. Located less than an hour and half by train west of Florence, an hour and 45 minutes southeast by train from Genoa, an hour and 45 mins southwest by train from Bologna, and less than 3 hours north of Rome, you’ll have plenty of ways to get there. The airport is located very near the city and has connections to many major European hubs.

pisa

where to stay in 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!

Palazzo Della Bianca

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where to eat in Pisa

Ristorante La Sosta

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 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.

Ristorante Vineria Di Piazza

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.

Trattoria Sant'Omobono

Quick Bites + Street Food in Pisa

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. The bread is very flavorful, and they’re not bashful about the salt - so our insider recommendation is to choose a meat that compliments this, like 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.

Dal Mozza Gourmet

best gelato spots in Pisa

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).

Gelateria De' Coltelli

what To See in Pisa

The Cathedral Square is why millions of people a year come to Pisa. It is composed of multiple visually impressive religious buildings: the Pisa Cathedral, the Leaning Tower of Pisa, the Pisa Batistery, and the Monumental Cemetery. There are also two museums: the Sinopias Museum and the Cathedral Museum. The entire grounds are impressive - it’s a massive site with open spaces; a sharp contrast to the narrow streets you’re accustomed to in Italian cities. The Cathedral Square was designed and built to inspire awe and wonder; and they accomplish both.

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.

Pisa Cathedral

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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.

Leaning Tower of Pisa

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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).

Pisa Baptistry

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what to drink in Pisa

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.

DOC Terre Di Pisa Rosso

what to Try in Pisa

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.