Restaurants in the province of Latina

Latina is reclaimed plain and sea: the Pontine plain makes buffalo and vegetables, the coast from Sperlonga to Gaeta makes fish and olives, and the Pontine islands cook their own way.

What you eat here

• Mozzarella di bufala campana DOP — the zone reaches this far, and the milk is same-day.
• Gaeta olives — black, in brine — and their oil; both go into tiella di Gaeta, a covered savoury pie filled with octopus, escarole or anchovy.
• Sedano bianco di Sperlonga IGP and Kiwi Latina IGP, a serious crop here.
• Oily fish and fish soup at Terracina and Ponza.
• Buffalo meat too, and the ricotta that comes with the cheese.

The wine

Moscato di Terracina DOC is a little-known aromatic white and very good, dry or sweet; the Lepini hills make reds from Nero Buono and Cesanese.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.