Mano Cornuto wasn't built with a master plan. It opened in 2019 on a then-uncertain Griffintown corner, launched by alumni of Foxy, Garde Manger, and Crew Collective who figured things out as they went. The pandemic arrived months later; instead of closing, they pivoted to pizzas and meal kits, grinding through shortened teams and longer days. That stretch shaped what the café became. Today it runs all day, every day, balancing Italian café culture with Montreal pragmatism: fresh pasta, daily focaccia, familiar plates served to rotating crowds from lunch through late evening. Less destination dining, more reliable rhythm.

When the team behind Nora Gray opened Elena in early 2018, Saint-Henri was still mid-transformation. The restaurant landed in step with the neighbourhood's evolution, designed by Kyle Adams Goforth with a warmth that feels earned rather than engineered. Emma Cardarelli and Janice Tiefenbach run a kitchen built on Italian fundamentals—wood-fired pizzas, handmade pastas, seasonal vegetables—while Ryan Gray's natural wine list keeps pace without overreaching. Named for Elena Pantaleoni, a figure whose hospitality inspired the project, the restaurant carries that same spirit: generous, unfussy, and deeply rooted in doing the basics exceptionally well.

Stefano Faita and Michele Forgione opened Impasto in Little Italy in 2013, and it's been a reference point for modern Italian cooking in Montreal ever since. The menu moves with the seasons but stays anchored in regional tradition: house-cured charcuterie, saffron-laced tagliatelle, the Gaspor porchetta that's become a signature. Zébulon Perron's design pairs industrial edges with inviting warmth, and the 50-seat room puts the open kitchen at centre stage. The wine list draws from Italian and Quebec producers, chosen to match rather than upstage. It's polished without being precious, and consistent in a way that keeps regulars coming back.

Since 2018, Moccione has settled into Villeray like it was always supposed to be there. The room is intimate, the energy steady, and the menu deliberately tight: a handful of starters, a few pastas, rotating mains that shift with the seasons. Co-owner Luca Cianciulli keeps the kitchen anchored in Italian tradition, with house-made pasta as the backbone and no interest in overcomplicating plates that already work. Gnocchi, ragù, and carpaccio appear often for good reason. The wine list favours producers that make sense with the food. Relaxed, precise, quietly confident.

Named for the grandmother shared by co-owners Anthony Bottazzi and Massimo Zuccheroso, Antonietta opened in Rosemont with a clear mission: tradition served with a modern touch. Bottazzi, who cut his teeth at Maison Boulud and Le Serpent, runs a kitchen that shops daily at Jean-Talon Market and lets the seasons guide the menu. Burrata with blanched Romanesco, ricotta-stuffed gnocchi in gorgonzola cream, a cacio e pepe pizza worth ordering twice. The room is warm minimalism—soft mauve, white walls, vintage details—and the bar leans into natural wines and Italian cocktails. A neighbourhood spot built to last.

Chef Graziella Battista opened her namesake restaurant in Old Montreal in 2007 alongside Pierre Jullien and Alexandre Gagnon, and it's held steady ever since. The approach is Italian in spirit but grounded in local sourcing: seasonal ingredients shaped into dishes like osso buco, handmade pastas, and fresh seafood prepared with quiet confidence. The room matches the food—understated, with high ceilings, exposed stone, and banquettes that invite lingering. Jullien's wine list leans organic and biodynamic, mostly Italian with thoughtful exceptions. For private events or intimate dinners, there are dedicated rooms and service to match.

Emma Cardarelli and Ryan Gray opened Nora Gray in 2011, drawing on their years at Liverpool House to build something of their own. The wood-lined Griffintown room has become a destination for Southern Italian-inspired cooking: handmade pastas, rustic proteins, seasonal vegetables treated with care. Under executive chef Dmetro Sinclair, the kitchen continues to evolve while staying rooted in what made the restaurant a standout from the start. The wine cellar favours organic, natural, and biodynamic bottles. Intimate without being cramped, refined without being stiff—Nora Gray earns its reputation one plate at a time.

Daniel Lo Manto built Bossa on the kind of food memories that stick: crushing tomatoes for Sunday sauce, tending backyard gardens, learning hospitality from grandparents who lived to feed people. The Verdun original combines specialty grocer with sandwich counter, turning Calabrian recipes into lineup-worthy fare. Porchetta, chicken parm, subs stuffed with care—all served across multiple locations now, each drawing crowds from across the city. It's takeout-focused but never impersonal, rooted in family tradition and Montreal's appetite for bold, comforting flavours done right.

BarBara opened in Saint-Henri in 2021 as a hybrid that actually works: Italian-inspired wine bar, café, dispensa, and restaurant rolled into one. Mornings are laptop-friendly; evenings turn lively with wine and fresh pasta. The Gauley Brothers and Jean-François Gervais designed a space that balances boho warmth with clean lines, and the shelves stock homemade sauces, preserves, and coffee for home cooking. The cellar favours small producers from Italy and Quebec, the prices stay reasonable, and the quality holds. Zeppoli to go or lumache at a sidewalk table—BarBara makes both feel right.

Since 2014, Bistro Amerigo has been NDG's go-to for old-school Italian cooking with neighbourhood warmth. Named after owner Steve Marcone's father and son, the compact room runs on a no-reservations policy that rewards patience. The menu sticks to the classics: homemade meatballs, cavatelli with sausage and rapini, fried calamari, gnocchi funghi e tartufata. Private-import wines from Rome and Sicily round out the list. Generous negronis encourage lingering. It's less a restaurant than a communal table where the neighbourhood gathers to eat, drink, and feel at home.

Sophie Bergeron and Joey D'Alleva named Rita after their grandmothers, and that familial warmth runs through every detail. The Verdun corner spot pairs vintage terrazzo floors with natural light, family photos on the walls, and a menu rooted in Joey's Italian nonna's recipes. Neapolitan-style pizzas come from a Forno Bravo oven—corn cream, mushroom paste with smoked creminis—while fresh pasta and mains like osso buco round things out. Carta's design preserves the space's history without leaning on nostalgia. Intimate, stylish, and grounded in the kind of cooking that feels personal.

Luciano D'Orazio opened his trattoria in La Petite Patrie in 2015, converting a garage into a space that feels as unpretentious as the food. Industrial edges meet warm wood tones; in summer, the room opens to the air. The menu keeps it simple: antipasti, pasta, and not much else—because when the veal meatballs in tomato sauce and bucatini all'amatriciana are this consistent, you don't need distractions. The gnocchi became so popular regulars wouldn't let it leave the menu. The wine list complements without overwhelming. A quiet force in the neighbourhood.

Stellina isn't just a pasta restaurant—it's a pastificio. Chef Jonathan Agnello and his team handcraft intricate shapes like scarpinocc and capunti in-house, turning each plate into a showcase of regional technique. Massimo Lecas of the Novantuno group envisioned the Old Montreal space as a tribute to slow, deliberate Italian cooking; the Gauley Brothers delivered a room that splits the difference between New York polish and Roman warmth. Exposed brick, mirrored ceilings, leather seating. The wine list stays Italian, the kitchen bar offers front-row seats to the pasta-making, and the whole thing hums with purpose.

The Gentile family has been part of Montreal's Italian dining scene since 1959, when the original café opened on Chabanel. Anthony Gentile Jr. launched the Westmount location in 2016, bringing that legacy into a sleek Zébulon Perron-designed space—marble tables, green-and-white tile nods to heritage, and a laminated armchair that once belonged to Nonna. Days bring the famed chicken cutlet sandwich and granita-laden iced tea; evenings shift to pillowy gnocchi, ricotta meatballs, and eggplant parm that tastes like someone's kitchen. Family-crafted cocktails and a focused wine list seal the deal. Not cheap, but the quality justifies it.

La Spada leans into theatrical Roman elegance without losing sight of the food. The Saint-Henri room is dressed in plush banquettes, rococo candelabras, and a marble-topped bar nicknamed "purgatory." Under Scott Usheroff, the kitchen delivers cacio e pepe, vitello saltimbocca, fried suppli, and squid ink linguine alongside more inventive plates like butternut squash ravioli in brown butter sage. House-made focaccia arrives warm; the wine list favours Roman bottles and classic aperitifs. It's a neighbourhood osteria with fine-dining flourishes, built for lingering over multiple courses.

Manuel Silva runs Il Pagliaccio on a quiet stretch of Laurier West, trading trends for consistency. The name translates to "the clown," but the approach is serious: pasta sourced from a small Italian artisan, olive oil and tomatoes imported for authenticity you can taste. Veal piccata with blood orange, gnocchi that regulars call pillows of dough. The room is understated—white tablecloths, Italian wines, no unnecessary noise. It's the kind of place that rewards those who know to seek it out, and keeps them coming back without fanfare.

Le Serpent occupies the industrial bones of Griffintown's Darling Foundry with confidence. Raw concrete, moody lighting, massive windows that flood the room before evening shifts the mood. The kitchen matches the setting: refined, contemporary Italian plates that balance subtlety with impact. Pappardelle with braised boar, grilled fish, razor clams—each dish precise without being fussy. Pastry chef Masami Waki's desserts hold their own against the savoury lineup. The 250-bottle wine list runs deep. No frills, just finesse, served in a room that knows exactly what it's doing.

Fabrizio Covone apprenticed under Roman al taglio legend Gabriele Bonci before returning to Montreal to open San Gennaro in 2015. The result is the city's go-to for authentic pizza al taglio: rectangular slices sold by weight, topped with ingredients like caciocavallo, fresh rosemary, and fluffy potatoes. The menu stays focused—around 10 pizza options, fresh juices, pastries, seasonal affogatos—and the Annie Lebel-designed space keeps the Napoli-inspired warmth intimate. Limited seating, big flavour. A quick, quality bite or a leisurely aperitivo, depending on your mood.

Brothers Pierpaolo and Davide Sansone—professional bakers and certified chefs from Italy—run La Panzeria like an extension of Puglia on the Plateau. The menu centres on southern Italian traditions: pillowy focaccia, stuffed panzerotti, daily pasta specials like orecchiette. The star is the Panino Polignano, a fried octopus sandwich stacked with marinated rapini, Mediterranean-style octopus, and burrata under mint-lime vinaigrette. Even the post-espresso caffè e ammazzacaffe ritual feels like an invitation to slow down. The cozy room hums with European café energy—unpretentious, welcoming, built for lingering.

The Covone family opened Bottega in Little Italy in 2006, and it's been a benchmark for Neapolitan pizza ever since. The operation runs on imports: buffalo mozzarella from Caserta, San Marzano tomatoes, organic salumi. Pizzas bake at 900 degrees in a wood-fired Acunto oven shipped from Naples, emerging blistered and ready in under two minutes. Margherita, Marinara, white pies with truffle and porcini—the classics done right. Small plates like the Bacio della Bottega, stuffed with prosciutto and ricotta, fill the gaps. White tablecloths, organic Italian wines, and a warmth that keeps the neighbourhood coming back.

Marchigiani has been a LaSalle institution since 1959, blending butcher shop tradition with Italian soul. The porchetta sandwich is the draw: tender, herb-crusted pork layered with marinated eggplant and a touch of heat, served on bread that crunches just right. Beyond sandwiches, daily hot dishes rotate through osso buco, lasagna, and roasted sausage—all with the precision of a nonna's kitchen. The grocery section stocks imported Italian products, rare sodas, and espresso for the quick fix. Old-world charm, modern hustle, and sandwiches worth crossing the city for.

Beatrice has held its spot on Sherbrooke West for over two decades, offering polished Italian cooking without pretense. The year-round terrasse—part garden, part glassed-in solarium—gives the room an expansive feel, while the menu stays grounded in Mediterranean comfort. Eggplant ravioli in lemon butter, salmon with cannellini beans, crudo dressed with fresh herbs. The execution is careful, the service smooth, and the crowd tends professional. The wine list plays it safe rather than adventurous, but that's part of the appeal. Beatrice knows what it does well and doesn't overcomplicate things.

Ristorante Lucca has anchored Little Italy since 1998, drawing on Jean-Talon Market's proximity to keep ingredients fresh and the menu seasonal. Potato gnocchi, seafood linguini, veal chop, risotto when the timing's right—the kitchen balances tradition with quiet ambition. Co-owner Anthony Papalia curates a strictly Italian wine list built from annual trips abroad, ranging from approachable bottles to rare finds. The dining room runs polished but welcoming: tablecloths, warm service, no pretense. Lucca isn't about reinvention; it's about consistency honed over decades.

Du Boucher à la Table blurs the line between butcher shop and restaurant, offering a meat-forward BYOB experience in Saint-Laurent. Choose your cut—milk-fed veal, AAA beef, organic pork, Quebec lamb—and the kitchen handles the rest. The weekly-rotating menu ventures into Italian territory with grilled fish, handmade pasta, and crisp calamari, but the Tomahawk steak remains the house showpiece. Seating for 110 makes it a solid pick for groups; the atmosphere runs warm and unpretentious. Bring a bottle, order well, and let the food do the talking.

Mario Teti and Enrico Parziale opened La Tratt in Kirkland in 2004, starting as a deli before evolving into a West Island destination. The shelves still stock fine cheeses, imported delicacies, homemade sauces, and desserts—the cannoli regularly cited as the best in town. A wood-fired pizza oven added in 2021 brought crisp Margheritas and fresh pies into the rotation. The vibe balances old-school deli charm with modern touches, serving a neighbourhood that keeps coming back for both the groceries and the meals.

Set in a converted garage near Saint-Henri's former RCA complex, Gia Vin & Grill balances industrial architecture with Italian warmth. The menu draws from central Italy, emphasizing charcoal-grilled meats, seafood, and vegetables alongside a rotating roster of seasonal pastas. Arrosticini arrive smoky and direct; the grill runs year-round. A cellar-like wine island anchors the room, stocked with Italian bottles chosen for structure over trend. The space invites lingering—bar seats, communal energy, a kitchen that treats fire as a primary tool.

Bona Fide opened in Villeray in October 2024, taking over the former Paloma space with a team of seasoned operators: Renaud Bussières, Camille Laura Briand, Luigi Minerva, and chef David Alfred. These days it's just the latter two.

The name means "in good faith," and the 30-seat room delivers on that promise—warm wood, soft lighting, greenery, and a menu built for sharing. David Alfred blends Italian foundations with French and Spanish touches: duck arancini, pork chop with squash and chestnuts. Luigi handles the bar, leaning into Italian cocktails and a focused wine list. Sophisticated, genuine, and already feeling like a neighbourhood anchor.

Da Emma has occupied a centuries-old stone cellar in Old Montreal since 1993, serving Roman recipes passed down through generations. Polpette, roasted lamb, fettuccine with porcini—the cooking is unapologetically traditional, relying on technique and quality over reinvention. Vaulted ceilings, walls lined with photos of regulars and celebrities, and a warmth that matches the food. The sommelier-curated wine list leans heavily Italian. Reservations are difficult; the prices are steep. But for a meal steeped in atmosphere and tradition, Da Emma remains a cornerstone.

Massimo Lecas, Angelo Leone, and Robbie Pesut expanded their downtown Fiorellino concept to Laurier West, taking over the former Laurier BBQ space. Chef Erik Mandracchia runs a kitchen built on wood-fired pizzas, handcrafted pastas, and classic Italian secondi. Jean-Guy Chabauty designed the airy room with natural wood and ample light, seating nearly 100. Weekend brunch adds ricotta pancakes to the rotation. The energy runs convivial—families, groups, couples—all drawn by Italian tradition served with Montreal warmth.

Il Miglio strips Italian dining down to essentials: fresh pasta, counter service, and a menu that rotates to keep things interesting. The campanelle is a house staple that consistently delivers; antipasti, arancini, and seasonal specials fill out the options. The Plateau space is sleek and minimal, designed for efficiency without feeling rushed. Wine and beer come in small cups, Italian-style. It's built for a quick, quality lunch—no reservations, no fuss, just well-made food served fast.

Pierpaolo and Davide Sansone followed La Panzeria with Birbante, a 50-seat Mile End spot channeling northern and central Italian cooking. The name means "mischievous troublemaker," and the osteria energy matches—lively, welcoming, built for reconnecting over food. Head chef Luka Jadin-Guimond turns out risotto alla Milanese, fior di latte with whipped ricotta and lemon zest, and delicate scallop crudo. Campari-forward cocktails and classic aperitifs anchor the drink list. A glowing Campari-lit wall sets the mood; the hospitality keeps the room full.

Richard Holder's Miracolo landed next to Schwartz's in 2022, designed with Thomas Csano in a style that borders on maximalist devotion: Madonna statuettes, a haloed cow's head, communion wafers at the door. Chefs Alejandro Vega and Pierre Morneau run a kitchen that flexes from snacks to full meals—ricotta on toast, grilled mortadella skewers, crudos, carpaccios, and fresh pasta made visible from the back dining room. At roughly 100 seats, the room buzzes with energy and proximity. Open daily, built for dropping in, and unapologetically theatrical.

Dinner at Il Bazzali comes with arias. Chef Davide Bazzali doubles as a tenor, stepping out of the kitchen mid-service to sing—and somehow it works. The food stays grounded: seasonal ingredients from Jean-Talon Market, handmade pastas like strozzapreti and braised-meat ravioli, antipasti with actual presence, and a tiramisu worth its reputation. The four-course table d'hôte is the best way to experience it. The room, built from salvaged wood, feels like a cozy stage for Bazzali's culinary-meets-musical ambitions. Quirky, intimate, and unlike anything else in the city.

Pizzeria Napoletana has been feeding Little Italy since 1948, evolving from a billiards café into one of Montreal's most beloved BYOB institutions. For Italian immigrants, it offered a taste of home; for generations since, it's remained a cornerstone of tradition and memory. The menu hasn't strayed far from its origins: garlic knots, meatballs honouring nonna Girolamo, Rocco's homemade sausages, pizzas and pastas that stick to classic form. Burrata with artichoke cream for those venturing beyond the staples. Family-run, family-recipe, and rooted in the kind of nostalgia that actually delivers.

Vivaldi has been a Pierrefonds staple for years, pairing Italian comfort classics with a BYOW policy that makes it a natural for celebrations. Brothers Dave and Steve run the kitchen with an eye toward constant innovation, balancing crowd-pleasers like veal Marsala and shrimp aglio e olio with creative detours like mussels à la Dijonnaise. Service handles large parties with ease; the pizzas and penne Romanoff have loyal followings. Warm rolls start every meal, and the atmosphere matches—ideal for birthdays, date nights, or any excuse to bring your own bottle.

Tucked above a paint shop in Lachine, Forno Pizza Frankie's is a 200-square-foot operation run by brothers Donato and Daniele Mellozzi. The setup is appointment-only, built from years of home experimentation and deep roots in Marche and Abruzzo. A custom Italian oven and three-day biga-fermented dough produce Roman-style pies, porchetta-filled specials, and 18-inch Neo-New York pizzas that have started generating serious buzz. Weekly Instagram pre-orders keep the volume low and the quality high. It's less a pop-up than a love letter to family, craft, and doing things on their own terms.