Trattoria Montanari

The story

Crafted with passion, served with love

A Family Story, Plate by Plate

Forty-five years ago, Paolo Montanari left his hometown of Fano on Italy's Adriatic coast and brought his passion for Italian cooking to Sweden. He opened Restaurang Capri on Nybrogatan, planting the seed for what would eventually become Trattoria Montanari on Grev Turegatan in Stockholm. The restaurant today is run with the same spirit Paolo carried across the continent — the simple, deeply satisfying dishes their grandmother (nonna) used to make back in Fano.

The name says it all. A trattoria is not a formal ristorante. It is closer to a tavern or inn — relaxed service, regulars at the tables, and cooking that is local, regional, and honest. That is precisely what this place is.

Rooted in Marche

The kitchen draws its identity from the Marche region, the stretch of central Italy Paolo's family calls home. Alongside Italian classics, the menu features dishes that reflect that specific geography: Spaghetti alle vongole made with small clams fished from the sea off Fano, and grilled tuna in a pistachio crust. Truffles and wild fennel — ingredients that demand care and sourcing — are imported directly from small producers in Marche, bypassing the generic supply chain entirely.

The guiding principle across everything is restraint: let quality ingredients do the work. The kitchen leans toward organic produce and avoids unnecessary complexity. It is cooking that trusts its own foundations.

The Space

The restaurant has two areas — the main Trattoria and a cosy back room called Piccolo. Guests may be seated in either, and both share the same menu. Piccolo can also be reserved privately for closed gatherings such as a company lunch or birthday dinner.

Gambero Rosso's 2025 recognition places Trattoria Montanari among the Italian restaurants in Stockholm worth seeking out — and the story behind the food gives that recognition real weight.