Tia mia! The best Italian restaurants in Cascais

From the street, the terrace immediately catches the eye. No wonder: the terrace of the Villa Cascais hotel, where Corleone is located, is beautiful. The sober but vivid colours call out to passers-by. And it's no different in the interior, where yellow and blue tones reign, summer colours, like Cascais, but also like southern Italy, which inspired Miguel Garcia to create an Italian restaurant that didn't yet exist in the village. The name has nothing to do with the mafia, but is a direct reference to Corleone, in Sicily. This is also the inspiration behind the cocktail menu - the focus on wines remains on Italy. "An Italian restaurant idealised and with a menu made by an Italian chef is something that didn't exist in Cascais", says Miguel. The chef is Rodolfo de Santis. Born in Puglia, it was in Brazil that he made a name for himself in the last decade, when he created the Italian restaurant Nino, which quickly became the talk of the town and multiplied throughout the country. As in a classic Italian restaurant, the menu is divided into antipasti, primi e secondi and dolci - "all made using traditional recipes from the south of Italy," he says. The starters include vitello tonnato (16€) or the irresistible arancini (12€). The primi include pasta such as carbonara (22€) or the eye-catching spaghetti all'aragosta (35€), with crustacean bisque, fresh tomatoes, rocket and grilled lobster tail. As for the secondi, you can order either a lemon risotto with grilled prawns (28€) or a breaded veal cutlet with rocket, fresh tomato and mozzarella (28€) - the famous milanese. For desserts, the same care and attention.

Some years ago, Humberto, the Brazilian owner of this Lambrettazzurra Pizzeria, left the bikini business that made him famous in the town of Cascais and decided to study in Naples to become a genuine pizzaiolo. Upon his return, he applied everything he learned in one of the first Neapolitan-inspired pizzerias to open in Cascais – that is: pizzas with thick crusts and a moist centre. The space soon became too small for the huge demand, and Humberto and his family decided to open a slightly larger restaurant (take the term "slightly" seriously – it is still small and cosy, but now it even has a tiny outdoor seating area). The products come from Italy, the fresh ingredients are Portuguese, and the pizza dough is, without exaggeration, addictive. What to eat? The crown jewel is the Pulcinella pizza, with porcini mushrooms, sun-dried tomatoes, white truffle paste, taleggio cheese, pecorino cheese, and olive oil. But you'll also be happy with the Vegetariana, with courgette, aubergine, artichoke, and datterino tomatoes; or the Prosciutto di San Daniele, with very thin slices of ham, parmesan, and rocket. All to be accompanied by Italian draft beer.

The Italian Romina Lamassa (it might sound like a joke, but no – her surname is indeed Lamassa) was born in Apulia, spent her teenage years in Campania, studied Veterinary Medicine in Naples, and even worked in Rome. Later, she married a Portuguese man, and today the couple owns a fresh pasta restaurant between Estoril and São Pedro do Estoril. The pastas they serve reflect this journey and its influences, traversing Italy almost from north to south. Everything is handmade in the early morning to be enjoyed at the restaurant or taken home. From tagliatelle to pappardelle, corzetti to ravioli, there is an abundance of shapes and flavours, to mix with different sauces, in both fixed menu dishes and daily specials.

The atmosphere is relaxed, with plenty of outdoor space for the kids to play among the riding arenas of Quinta da Marinha. On the menu, the stars are the wood-fired pizzas (as they should be, as the menu says), with high, fluffy crusts and toppings like burrata, pepperoni, oyster mushrooms, or portobello mushrooms – and even among the desserts, you'll find a beautiful and indulgent pizza topped with chocolate and hazelnut cream and chopped walnuts. There are other options, however, that also deserve attention: the homemade tiramisu and the artisanal ice creams, with flavours like salted caramel, pistachio, or limoncello.

It already existed in Rio de Janeiro and opened in March 2024 right in the center of Cascais. Designed by Brazilian chef Nelson Soares, it focuses on Italian cuisine, mainly inspired by transalpine influences, but with a concept influenced by Nordic minimalism, where each dish has, at most, five basic ingredients. In Rio de Janeiro, the kitchen is completely open. There, as they couldn't tear down the structural wall separating the kitchen from the dining area, they opted for a differentiating solution: they have a triangular table at the kitchen's entrance where they finish preparing and plating all dishes, in full view of the customers. Sult also offers an extensive wine list, with many references from small producers.

Souldough, which during its long stay in Aldeia da Praia, Colares, Sintra, won over many appetites, has moved to Legasea in Cascais, bringing everything along, including the impressive yellow wood-fired oven. Among the starters are bruschettas, like the one with buffalo blue cheese cream, caramelized onion, and balsamic reduction, as well as arancini, fried balls filled with risotto. The Neapolitan pizzas are slow-fermented, aiding digestion. "It’s a 48 to 72-hour fermentation. The cheeses, flour, and tomato sauce come from Italy, but the vegetables are local. Essentially, we try to respect seasonal ingredients", explains the pizzaiolo. La Dolce Vita, with tomato sauce, grana padano, stracciatella cheese, pesto, and basil, is one of the options. Don’t expect soft drinks or meat – and not even cutlery. A pair of scissors arrives at the table to help cut the pizza, and then... well, then you eat it with your hands.

+39 is the dialing code for Italy - meaning that Cascais now has a direct line to the land of pizzas and pastas. +39 Pizzeria Napoletana opened in September 2019 and already has plans to expand its space. Here, the dough is made daily, and all the ingredients come from Italy, just like the pizzaiolo, Roberto Stracquadaini. There are nearly two dozen pizza options – classics, house specials, and unique creations. The latter are the brainchildren of José Maria Beleza, the owner and rapper (B-leza is his stage name), with names as surprising as their ingredients. Examples include the Kill Bill, with 18-month cured Parma ham, stracciatella, wild rocket, and cherry tomatoes; the Barreiros (dedicated to the legendary Quim Barreiros), with handmade smoked mozzarella, smoked cod, stracciatella, black olives, red onion, red pepper, and coriander oil; and the New Lemon Haze, with handmade smoked mozzarella, smoked salmon, guacamole, handmade burrata, cherry tomatoes, coriander oil, and lemon zest. All with high, fluffy crusts, in the best Neapolitan style. They also offer take-away.

Caffé Italia, a restaurant in the centre of Cascais that also goes by the name Pizza Italia, is another classic of the town. With a patio turned into a terrace – very popular on summer days – it is just steps away from Praia da Ribeira (also known as Baía de Cascais) and has one of those menus that never changes, fulfilling all the requirements of an Italian restaurant in Portugal. Carpaccios, salads, steaks cooked in the traditional Italian style (such as with Marsala wine or lemon), pastas, and thin-crust pizzas. On cold days, they light the fireplace, making it a cosy winter destination as well.

The Capricciosa Group has restaurants and pizzerias in various locations around Greater Lisbon, always with one common denominator: a beautiful view. In Cascais, the restaurant is situated right on the Paredão, above Praia da Duquesa, spanning two floors with large windows facing the ocean and, of course, a stunning balcony. The pizzas, with either regular or wholemeal dough, are baked in a wood-fired oven, as are the calzones (worth trying). The pastas stay true to Italian recipes, and to accompany your meal, you can opt for their sangrias. Additionally, due to its size, price, and diverse offerings, it’s a great choice for those days when there are many people at the table – including children. There’s even a special menu for them.

Open since 1988, Gigino e Gigetto is also known as the "Italian at the gas station" because it is located at a roadside service station in Birre. However, disregard the location, as what this classic restaurant serves more than makes up for it. From carpaccios to caprese salads, from pizzas to pastas, from steaks to daily rotating special dishes, you are sure to be well served here – and at great prices. Try the Raviolini allo Zafferano, with asparagus, mushrooms, saffron, and shrimp, one of the house specialties. They also offer take-away, operating every day during the pandemic.