Italian Restaurants in St. Louis (2025)

A neighborhood standard-bearer where wood‑fired pizzas, soulful pastas, and a sharp wine program meet standout hospitality. Frequently cited by Sauce Magazine’s essential list and highlighted by Food & Wine for the city’s dining scene.

Family‑run since 1995, this South City favorite blends Italian comfort with chef touches. Praised by local critics for consistency and service, it remains a go‑to for celebratory dinners and handmade pastas.

Italian‑Greek on The Hill with beloved toasted ravioli and pizzas. Recognized by St. Louis Magazine’s editors and honored by the Missouri Restaurant Association; a community‑minded stalwart still humming daily.

Positioned as The Hill’s Northern Italian specialist, Lorenzo’s balances classic and modern plates. Noted by local publications and busy with pre‑game and pre‑theater diners, it’s an elegant but relaxed choice.

Chef Gerard Craft’s lively ode to Italian simplicity: organic pastas, wood‑fired pizzas, and gelato. A frequent essential pick in local roundups and a reliable daily option from a James Beard Award‑winning team.

Husband‑and‑wife‑run destination for authentic Neapolitan pies, handmade pastas, and desserts. Featured by national outlets and celebrated by Riverfront Times; a suburban star that still feels personal and handcrafted.

The Hill’s oldest restaurant and a living slice of neighborhood history. Known for generous red‑sauce classics, handmade toasted ravioli, and those frosty fishbowl drinks; profiled by local magazines and tourism boards.

A Hill institution since 1974 with heaping bowls of pasta, Sunday lasagna, and a no‑reservations ritual. Readers crowned its toasted ravioli in a recent St. Louis Magazine Food Fight, underscoring its lasting pull.

Elegant, old‑world dining from a family that helped define fine Italian in St. Louis. Lauded by national and local critics for decades, including a Condé Nast Traveler accolade; still a special‑occasion benchmark.

A modern take on mid‑century Italian‑American dining led by seasoned local owners. Earned a 5‑star Green Dining Alliance certification and drew attention from St. Louis Magazine; new leadership arrived in early 2025.

On The Hill, a pizzaiolo crafts naturally leavened, wood‑fired pies with Italian sensibilities. Spotlighted by Feast Magazine for long‑fermented dough and a Modena‑built oven; a fine stop for wine and pizza.