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✔️Dinner ✔️Dine in
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Calafuria is an Italian restaurant and a venue for private parties and small weddings. We are open to the public (unless booked for private events) on Wednesdays through Saturdays, from 4:30 pm. No reservations necessary, except for large groups. We specialize in modern Italian cuisine, in particular Tuscan. We offer classic plates as well as new elaborations of traditional recipes. Our wine list is rich in Italian and European wines, with a preference for small, organic and biodynamic producers. We have a full bar and cocktail list with delicious classics and mocktails. Outdoor seating on our patios, or in our beautiful secret garden, is available. Check our social media and website often for updates on our hours and specials.
Homey restaurant featuring traditional Italian fare, including pastas & wood-fired fish & meats.
Address and Contact Information
Address: 725 S Center St, Reno, NV 89501
Phone: (775) 360-5175
Website: http://www.calafuriareno.com/
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Calafuria Reno
Calafuria. … Reno, NV 89501. TELEPHONE: (775) 360-5175. E-MAIL: [email protected].
Calafuria Reno: Home
CALAFURIA IS THE ITALIAN VILLA · IN THE HEART OF MIDTOWN RENO · VALENTINE’S DINNER 2/14/26 · Valentine’s Dinner – 5:00 pm Seating · Valentine’s Dinner – 7:15 pm …
Calafuria | Reno NV – Facebook
FIND THE TICKETS AT calafuriareno.square.site Menu: – Appetizer: Wild shrimp and scallop ceviche paired with Toscan Vermentino 2023 La Spinetta – Pasta: …
Reviews
Honest Roxy
I have to remind myself that Reno isn’t exactly known as a foodie destination, and this spot felt about on par with that expectation. The food was decent, nothing bad, but nothing particularly memorable either. It satisfied the craving for Italian, just didn’t really impress.
That said, the atmosphere is where this place shines. It looks like a little converted house, which gives it a cozy, homey charm. The brick exterior and intimate setting make it feel warm and welcoming, especially on a cold, snowy evening.
Service was a bit slow, it took quite a while for us to get our drinks and wine, which set a sluggish tone for the meal. Also, there’s no designated parking, which made things a little tricky, especially with snow on the ground.
Overall, it’s a comfortable spot with a cool vibe, but the food and service didn’t quite elevate it beyond “decent.”
… moreThat said, the atmosphere is where this place shines. It looks like a little converted house, which gives it a cozy, homey charm. The brick exterior and intimate setting make it feel warm and welcoming, especially on a cold, snowy evening.
Service was a bit slow, it took quite a while for us to get our drinks and wine, which set a sluggish tone for the meal. Also, there’s no designated parking, which made things a little tricky, especially with snow on the ground.
Overall, it’s a comfortable spot with a cool vibe, but the food and service didn’t quite elevate it beyond “decent.”
Grace Merkler
Three of us dined here last night and we loved it! Our server was friendly and helpful. We shared the gnoccho fritto, meatballs and Caesar salad to start and split the mushroom papardelle and seafood spaghetti. We had more than enough food and enjoyed the $13 martinis! Highly recommend for a great meal and ambiance.
… moreVince Lahey
Tucked inside a lovingly preserved 1920s home on a quiet street in downtown Reno, Calafuria is the kind of restaurant that makes you want to linger until the chairs go up and the busboys start sweeping around your feet. From the moment my wife and I stepped through the door, we felt like we were walking into a friend’s house—a friend who just happened to have converted the back half of their home into a full-size, open kitchen.
We were intrigued by the chef’s backstory: an American, classically trained in Italy, who staged at the world-famous Noma in Copenhagen, opened a restaurant in Calafuria, Italy, and then returned home to Reno to share the wealth of his culinary travels.
We started light with the Caprese salad—a bit of a surprise to see cherry tomatoes where I would have expected beefsteak or San Marzano. But their sweetness perfectly balanced the mini mozzarella balls and basil chiffonnade, all drizzled with just enough balsamic and EVOO to remind you that restraint is its own art form.
For our main course, we shared the Fettuccine Carbonara (homemade fettuccine, naturally) and the Ribeye with house smashed potatoes and roasted vegetables. Here’s where the quality truly came through. The ribeye was perfectly cooked—arguably the most tender cut of meat I’ve had in recent memory. A simple pepper sauce paired beautifully with the carbonara’s creamy, peppery flavors. And to be clear, this was real carbonara—no cream here. Just the luxurious silkiness of egg yolks binding pecorino, guanciale, and pasta into an unforgettable bite.
The roasted bell pepper, zucchini, and Vidalia onion medley added another layer of sweetness, tying the primi and secondi together like a Tuscan sunset.
Service was impeccable: warm, attentive, and never intrusive. Our server guided us through the menu with the ease of someone who clearly loves the food as much as the chef does.
Calafuria isn’t just dinner—it’s transportive. A place where you can almost hear the waves of the Tyrrhenian coast in one bite and feel the discipline of a Noma kitchen in the next. Perhaps that’s the magic of this place: a quiet meritage of two culinary worlds, where French Laundry meets Noma, in the most unexpected corner of Reno.
… moreWe were intrigued by the chef’s backstory: an American, classically trained in Italy, who staged at the world-famous Noma in Copenhagen, opened a restaurant in Calafuria, Italy, and then returned home to Reno to share the wealth of his culinary travels.
We started light with the Caprese salad—a bit of a surprise to see cherry tomatoes where I would have expected beefsteak or San Marzano. But their sweetness perfectly balanced the mini mozzarella balls and basil chiffonnade, all drizzled with just enough balsamic and EVOO to remind you that restraint is its own art form.
For our main course, we shared the Fettuccine Carbonara (homemade fettuccine, naturally) and the Ribeye with house smashed potatoes and roasted vegetables. Here’s where the quality truly came through. The ribeye was perfectly cooked—arguably the most tender cut of meat I’ve had in recent memory. A simple pepper sauce paired beautifully with the carbonara’s creamy, peppery flavors. And to be clear, this was real carbonara—no cream here. Just the luxurious silkiness of egg yolks binding pecorino, guanciale, and pasta into an unforgettable bite.
The roasted bell pepper, zucchini, and Vidalia onion medley added another layer of sweetness, tying the primi and secondi together like a Tuscan sunset.
Service was impeccable: warm, attentive, and never intrusive. Our server guided us through the menu with the ease of someone who clearly loves the food as much as the chef does.
Calafuria isn’t just dinner—it’s transportive. A place where you can almost hear the waves of the Tyrrhenian coast in one bite and feel the discipline of a Noma kitchen in the next. Perhaps that’s the magic of this place: a quiet meritage of two culinary worlds, where French Laundry meets Noma, in the most unexpected corner of Reno.
Joseph Hoffman
Came for dinner with a group of friends. We were sat on the side patio a little before sunset. There were supposed to be lights that automatically turn on at dusk, but for some reason didn’t, so the end of our meal was mostly dark. Thankfully staff brought some lamps to have on our table. Service was very good throughout dinner.
Overall the food was very good, and the portions were just right. The Ceasar was good, though could have used a little more dressing as it was a little dry. An offer of fresh cracked pepper would have been appreciated, but I was able to use some preground that was on the table. My wife ordered the ribeye and it was cooked, as she asked, to the perfect rare temperature. The carbonara was made well.
I’d been wanting to come here for a while and finally did, and I was every bit as happy and impressed as I thought I would be. I’ll definitely be returning to try some other dishes I was eyeing.
… moreOverall the food was very good, and the portions were just right. The Ceasar was good, though could have used a little more dressing as it was a little dry. An offer of fresh cracked pepper would have been appreciated, but I was able to use some preground that was on the table. My wife ordered the ribeye and it was cooked, as she asked, to the perfect rare temperature. The carbonara was made well.
I’d been wanting to come here for a while and finally did, and I was every bit as happy and impressed as I thought I would be. I’ll definitely be returning to try some other dishes I was eyeing.
Riccardo Panella
Very nice restaurant, great location, great atmosphere, amazing food!! You can literally taste the experience and the passion that they put in each dish, very knowledgeable staff is able to bring to the table traditional plates with an hint of innovation that bring any plate to a whole new level! Very very recommend
… moreDominik V
Although the drinks were a bit flavorless…. The sweet corn ravioli was one of the best, most unique things I’ve ever tasted. I would ask for this dish on my deathbed.
… morematthew kitchens
This is a great experience in midtown Reno. Tucked away off S. Virginia, this house turned restaurant is worth it. My wife had a perfectly cooked salmon. Light fluffy and medium well done. I had beef dish that was on special. It was delicious. It didn’t have the “wow” factor that the salmon did, but the flavor was great.
We also had the olives and the bruschetta for starters. Both really good.
I think next time we’ll try a few more starters, split a pasta (which looked amazing on other people’s tables), and a main. Then save room for dessert, which we didn’t have, but also looked worth the effort. All in all, a great place with wonderful staff, solid food offerings, and a cozy home vibe.
… moreWe also had the olives and the bruschetta for starters. Both really good.
I think next time we’ll try a few more starters, split a pasta (which looked amazing on other people’s tables), and a main. Then save room for dessert, which we didn’t have, but also looked worth the effort. All in all, a great place with wonderful staff, solid food offerings, and a cozy home vibe.
Name, Rank, and Serial Number!!
Everything was great. If I had to make one comment I’d say I’d like the chairs to be more comfortable. That’s it! Otherwise really really good
… moreElaura Dawson
Yummy pasta!! The plum chili margaritas were a little bland… but the sweet corn pasta made up for it!
… moreFern Sousa
1 glasses of wine, appetizer (Calamari is Wonderful), 2 entrees & dessert. $100+. Very Great food & service.
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