Trattoria alla Toscana
Napier City 06-834 1988
- Tues – Sun 5.30pm – late
- Business Dining
- Private Functions
- Romantic Dining
- Payment Types: EFTPOS, Visa, MasterCard, AMEX
- Price Range: Moderate, $15 - $25
- Dress Code: Smart casual
- Alcohol: Beer, Wine, Spirits, Cocktails
- Seating for: 53
- BYO/Corkage: No BYO
- Parking: Free On-Street
- Good For Groups: Yes
- Takeaways: No
- Delivers: No
- Takes Reservations: Yes
- Dietary Restrictions: Vegetarian, Dairy-free, Gluten-free, Soy-free
- Wheelchair Accessible: Yes
- Outdoor Seating: Yes
- Meals: Dinner, Dessert
- Wi-Fi: None
Traditonal Italian Tuscan Cuisine.
Peoples Choice Winner Casual Dining Hawke’s Bay Signature Dish 2010
Speciality homemade pasta and salsa’s.
Runner up Cafe Magazine Awards for Hawke’s Bay 2008
Award finalist 2008 property Brokers Emerging Business Napier Inner City
Award finalist 2008 EIT Hawke’s Bay Hospitality Award Napier Inner City
22 Reviews for Trattoria alla Toscana
One of Trattoria alla Toscana's Favourite Reviews What's This?
We even shared a dessert which for us is unusual. Delicious.
At the end of the meal we were given a free limoncello and the owner thanked us warmly for coming and kissed my hand. A charming gesture.
The owner welcomed us to book for Saturday night and we are so pleased we did. Fantastic service, fantastic food, great advice on the menu – what more can you ask for. Will definitely dine at this lovely restaurant again next time we visit Napier.
Went there last Friday with a few girls and we loved it, very authentic and really felt like we were in Italy!!
The staff were very well mannered and professional while still making you feel warm and comfortable.
The food was sensational I had the fish of the day and although this is not the most Italian thing on the menu I enjoyed every mouthful.
I loved it so much I am returning this Saturday with my partner so he can check it out as well. Officially new favourite fine dining place in Hawkes Bay! Highly recommend!
We probably should have ordered Italian however I felt like a steak, medium. The steak was still in a jelly uncooked state right through and unfortunately no one bothered to come back or near the table to ask how our meals were whilst we were eating. It was not until I had finished the sparse vegetables, one piece of broccoli, one piece of cauli and 3 carrot wedges on my plate, before I could advise them.
If this is what Napier calls fine dining, we wont bother going out!
We started with a bottle of Prosecco and had a bowl of local Green lipped Mussels in a Neopolitan salsa that took me back to my first visit to Italy 26 years ago. To the best of my ability to ascertain, this was an elegant mixture of olive oil, tomatoes, lemon, garlic, and white wine. The ciabatta had a velvety texture, tasty, and very helpful for dipping. The mussels were big at four inches and were juicy, plump, tender morsels of the sea which, when bathed in the broth made me sad that there were only ten in the bowl. Next, came a bowl of house made ravioli with mushrooms and ricotta cheese in an orange tinged lighltly creamy, white wine sauce for Trinj and a house made Pappardelle with mushrooms and smoked salmon sauce for me. The only thing I could say about both pasta dishes bursting with an exquisitely blended palette of tastes while simultaneously maintaining their subtle distinctness, was you have to try this yourself if you’re in New Zealand. Or maybe even if you’re not.
A bottle of 2007 Hawkes Bay Alpha Romus Merlot/Cabernet Sauvignon wine came out and as we started to make a dent of it, the Secondi came out, a sixteen ounce Florentine T-bone steak. This was not lamb. This was not a hamburger. This was a 16 ounce T-bone steak cooked in a traditional Florentine style, with garlic, olive oil and rosemary, which I have been in love with since my first bite years ago. Yo, Baby, yo. As I cut into it and watched the purplish, juices come out of the meat and seep onto the plate, I could almost smell the wondrous meaty smell—–but of course I can’t. I can’t smell. Even so, as I took my first bite of the succulent beef, I thMoreought back to a time in Tacoma.
I smiled as I took my first bite. I looked at my wife as she took her first bite. We smiled at each other. This was real. This was not lamb. This was a beautiful cut of meat, beef steak or bisteca, cooked to perfection. The taste, the texture, the juiciness, the tenderness, the feel of it in the mouth, the way it played on all of one’s senses. This was a wonderful Thanksgiving dinner. Oh, Baby! The wine did a service to the dish.
A cheese plate followed which was nicely accompanied by walnuts, apricots, kiwi, melons, some more wonderful ciabatta and some crackers.
Then came dessert. The profiteroles came out soft and drizzled in chocolate filled with a sumptuous light cream. Perfectly done. The sadness that comes with the end of each course is quickly overtaken at the giddy pleasure that comes from the next wondrous caress of the taste buds of the following course.
All in all, a great Thanksgiving dinner in New Zealand.
Service is brilliant and food is absolutely delicious and fresh.
Wines are lovely, and the complimentary liqueur for coming back the 2nd time was a lovely touch!
We’ll be back next time we’re in Napier.
will be more appreciated, if it is softer.
Thanks for the great experience! We will be back soon.