Restaurants in the province of Viterbo

The Tuscia was Etruscan before it was Lazio, and borders Tuscany and Umbria: hazelnuts, oil, Lake Bolsena, and an inland cooking that leans heavily on freshwater fish.

What you eat here

• Nocciola romana DOP — the Cimini hills are one of Europe's major hazelnut areas; the nut goes into cakes and into tozzetti.
• Whitefish and eel from Lake Bolsena, the latter grilled or stewed.
• Lombrichelli and ciriole, thick flour-and-water spaghetti with garlic sauce or lake ragù.
• Acquacotta from the Lazio maremma: stale bread, onion, tomato and a poached egg.
• Fagiolo del Purgatorio di Gradoli and Patata dell'Alto Viterbese IGP.

The wine

Est! Est!! Est!!! di Montefiascone is the famous name — a light Trebbiano and Malvasia white — and around the lake there is also Aleatico di Gradoli, a rare sweet red, and Sangiovese reds.

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 The ones on the listings come from public sources and may be out of date.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.