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Address and Contact Information
Address: 2363 Central Ave, St. Petersburg, FL 33713
Phone: (727) 851-9114
Website: http://matteotrattoria.com/
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Order and Reservations
Reservations: matteotrattoria.comopentable.com
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Reviews
Lesley Mullen
We were looking for the perfect place to eat pizza and see the Global Rainbow created by visual artist Yvette Matten Matteo Trattoria & Pizzeria was just what we desired. Fun location, reasonable prices and fast service. I do suggest Matteo consider having Big Storm, a local beer on tap.
… moreDee Jones
6:30 pm reservation. 8:15 pm food delivery. 1st dinner Cold & under cooked. 2nd meal $36 lamb chops (4- very small)-fried? 20-50% fat. See photo after meal. Before order we asked if broccholi was well cooked. Yes and it was almost raw. Waiter was great but kitchen was told at 6:30 we had an 8:00 pm reservation across the street 30 seconds away. Kitchen made no effort to accommodate us. 1 large group and another table of 4. Not busy! Part of order had to be cancelled due to time. We have NEVER written a negative review of any place in the world until now. Total disappointment.
… moreTodd G
Under new ownership and has gone down hill fast. They advertised on their facebook page that thursdays between 5 & 9 the happy hour was 1/2 off “appetizers, pizza and cocktails” (see attached photo).
4 of us were excited to give it a try. Walked in and seated on vinyl covered benches that are literally torn up.
Waiter states pizzas not half off and “cocktails” were just these 4 bizarre drinks that no one wanted. Finally talked to owner and got ok on pizzas.
Food lacked any real flavor and pizza bottom was soggy. We were 2 couples and waiter brings one check without even asking. Not sure he has ever waitered before as nothing was really done normal.
I give the place 6 months before its closed, nothing like the prior owners. Good luck …
… more4 of us were excited to give it a try. Walked in and seated on vinyl covered benches that are literally torn up.
Waiter states pizzas not half off and “cocktails” were just these 4 bizarre drinks that no one wanted. Finally talked to owner and got ok on pizzas.
Food lacked any real flavor and pizza bottom was soggy. We were 2 couples and waiter brings one check without even asking. Not sure he has ever waitered before as nothing was really done normal.
I give the place 6 months before its closed, nothing like the prior owners. Good luck …
Rusty Shackleford
First time here, and from reading the ownership is new and authentic. It shows! The gnocchi was fantastic, it’s my favorite dish and I’m fairly picky, this was excellent. Had the arancini as an appetizer and the portions were generous and flavor was spot on. Love the location, great atmosphere inside and seating outside and inside. Look forward to coming back and trying more of the menu. Many other Italian restaurants don’t have what I’d consider authentic options. If the place you’re going to doesn’t know what gnocchi is, doesn’t carry prosciutto as an option for a meat, and doesn’t know the difference between cacio e pepe, carbonara, and Alfredo, you’re probably in the wrong spot.
… moreTeresa
We were here on Saturday 1/18/26, and as usual everything was fabulous. My partner and I shared the Caesar salad first-plenty of dressing and fresh shaved parm. I had the chefs special, pasta primavera with a marina sauce. It was sooo good!!!! Portions are generous so I had leftovers for lunch the next day. My partner had chicken Marsala which he said was one of the best he’s had. He had the sautéed green beans and tomatoes as his side, and those were perfectly seasoned, fresh and yummy.
We did not have a reservation as I assumed we could get in easily at a later hour. The dining room was packed, no open seats anywhere even at the bar. We sat outside which was fine, but get a reservation if going on the weekend.
This was our fourth time to Matteo’s this month… we will be crack again soon!!!
… moreWe did not have a reservation as I assumed we could get in easily at a later hour. The dining room was packed, no open seats anywhere even at the bar. We sat outside which was fine, but get a reservation if going on the weekend.
This was our fourth time to Matteo’s this month… we will be crack again soon!!!
Diane Blase
New owners Sal and Michael have served up an excellent meal for our party of 5. A must try is the Chicken Marsala – the best I’ve had in Florida! Gnocchi with vodka sauce another great hit! And the Margarita Pizza…on point! Shout out to manager Favio! Definitely coming back
… moreALLISON DRAPALA
We hadn’t been to Mateo’s in quite some time, and we were genuinely excited to return after hearing they’d been closed for renovations. My husband made a Valentine’s Day reservation weeks in advance, and we were looking forward to a nice night out.
Unfortunately, the entire experience was a mess from start to finish.
We ordered focaccia, fried mozzarella, pollo marsala, and gnocchi bolognese, plus two cocktails. Somehow our mozzarella and entrées arrived before our drinks, and before the focaccia. When we asked about the focaccia, our server told us they were “out” and offered pizza dough bites instead.
What we received was raw dough. Not slightly undercooked. Literal raw dough in the middle. It was dark in the restaurant so at first I thought it might be cheese, but once I bit into it, it was unmistakably uncooked. It was disgusting, and honestly embarrassing for a night my husband had planned so thoughtfully.
After we asked if we could just get our drinks and appetizers first (since the kitchen was “backed up,” which became the explanation for everything), we were told the entrées had been sitting under heat lamps. And it showed. My pasta had hardened, and my husband’s gnocchi and sauce looked darker like it had continued cooking. The bottoms of the plates were scalding hot, but the food itself was cold.
We were told the servers were new, and the manager said she’d “take care of” the $8 dough bites. We asked for to-go containers and were immediately handed the check without being offered dessert or coffee. When we asked about dessert, we were told the kitchen was too busy.
We even spoke to the hostess (who seemed to be a manager). Her response was basically, “Sorry you had a disastrous experience,” and that she’d tell her boyfriend who owns the restaurant.
Between the kitchen issues, poor pacing, excuses, and lack of recovery, this was an abysmal Valentine’s Day dinner. There are far too many better Italian options with service that actually matches the occasion. We won’t be back.
… moreUnfortunately, the entire experience was a mess from start to finish.
We ordered focaccia, fried mozzarella, pollo marsala, and gnocchi bolognese, plus two cocktails. Somehow our mozzarella and entrées arrived before our drinks, and before the focaccia. When we asked about the focaccia, our server told us they were “out” and offered pizza dough bites instead.
What we received was raw dough. Not slightly undercooked. Literal raw dough in the middle. It was dark in the restaurant so at first I thought it might be cheese, but once I bit into it, it was unmistakably uncooked. It was disgusting, and honestly embarrassing for a night my husband had planned so thoughtfully.
After we asked if we could just get our drinks and appetizers first (since the kitchen was “backed up,” which became the explanation for everything), we were told the entrées had been sitting under heat lamps. And it showed. My pasta had hardened, and my husband’s gnocchi and sauce looked darker like it had continued cooking. The bottoms of the plates were scalding hot, but the food itself was cold.
We were told the servers were new, and the manager said she’d “take care of” the $8 dough bites. We asked for to-go containers and were immediately handed the check without being offered dessert or coffee. When we asked about dessert, we were told the kitchen was too busy.
We even spoke to the hostess (who seemed to be a manager). Her response was basically, “Sorry you had a disastrous experience,” and that she’d tell her boyfriend who owns the restaurant.
Between the kitchen issues, poor pacing, excuses, and lack of recovery, this was an abysmal Valentine’s Day dinner. There are far too many better Italian options with service that actually matches the occasion. We won’t be back.
Richard LeConche
Had dinner here on Saturday 2/7/26 and had a wonderful experience. We sat at the bar since all seats in the dining room were taken, and we didn’t have a reservation. The aracini was fresh and seasoned perfectly. The lasagna was excellent, will definitely order again. My girlfriend had chicken parm and salad. Generous portions. She loved both. Ambiance is classy. Service was attentive yet not intrusive. We will return soon!
… moreMatt Duven
We ate here Feb 19th.
Ive been in the industry a long time and it is sad to see a restaurant take a worse dive after ownership change.
To the owner
Our server was amazin, really prompt polite and knew her stuff, timing was good, personality was good and she kept good communication. Shes a nursing student, apologies for not remembering her name.
Bartender crafted drinks excellent, well balanced flavorful and excellent presentation.
Those are your strong points.
I understand wanting to make sure that your place does well and with new ownership first impressions are everything.
From our perspective seeing 4 people sitting at a table with drink and having someone in a t-shirt, Jean shorts and sneakers stand up grab menu’s and stumble trying to get us a table.
If that was a customer that had too much trying to help out, weird experience, but you cant control people, if thar was the owner like other people have stated similar experiences, not a look you want to have. Having standards for staff that you dont follow shows you dont care.
Food was a little rough.
To the chef last night, heard you were new and thats why stuff came out of the kitchen slow, not worried about that, I get that repetition builds speed and confidence. Couple of things, the noodles you are using in the chicken parm, boil them a little long, they are too close to stiff. Pay dry your chicken then egg then breading for the chicken you will get a crisper and better stick when cooking the chicken, also dont beat the chicken so thin, it will turn everything to mush. Having a little more volume will up your game big time and a little oven time with that cheese on top would completely change things, you want that cheese warmed and gooie.
If you have any control over ordering find a better supplier for your lobster ravioli, that stuff was frozen too long and too salty, thats not a you thing in anyway just poor quality from supplier thing.
Plating was awesome though 100 stars for that.
… moreIve been in the industry a long time and it is sad to see a restaurant take a worse dive after ownership change.
To the owner
Our server was amazin, really prompt polite and knew her stuff, timing was good, personality was good and she kept good communication. Shes a nursing student, apologies for not remembering her name.
Bartender crafted drinks excellent, well balanced flavorful and excellent presentation.
Those are your strong points.
I understand wanting to make sure that your place does well and with new ownership first impressions are everything.
From our perspective seeing 4 people sitting at a table with drink and having someone in a t-shirt, Jean shorts and sneakers stand up grab menu’s and stumble trying to get us a table.
If that was a customer that had too much trying to help out, weird experience, but you cant control people, if thar was the owner like other people have stated similar experiences, not a look you want to have. Having standards for staff that you dont follow shows you dont care.
Food was a little rough.
To the chef last night, heard you were new and thats why stuff came out of the kitchen slow, not worried about that, I get that repetition builds speed and confidence. Couple of things, the noodles you are using in the chicken parm, boil them a little long, they are too close to stiff. Pay dry your chicken then egg then breading for the chicken you will get a crisper and better stick when cooking the chicken, also dont beat the chicken so thin, it will turn everything to mush. Having a little more volume will up your game big time and a little oven time with that cheese on top would completely change things, you want that cheese warmed and gooie.
If you have any control over ordering find a better supplier for your lobster ravioli, that stuff was frozen too long and too salty, thats not a you thing in anyway just poor quality from supplier thing.
Plating was awesome though 100 stars for that.
Panduh
Disappointing experience overall. We arrived on a Saturday evening and were greeted by a hostess (possibly the owner) seated at the front eating and drinking wine. From the moment we walked in, we felt judged based on our appearance and treated more like an inconvenience than guests.
The food reflected that lack of care. The “spicy” San Marzano sauce had no spice or seasoning, the focaccia was essentially dough with cheese and little to no crisp, and the fettuccine bolognese was under seasoned. The pizza was fine, but not worth the $25 price tag.
Service was chaotic. Staff openly argued during service, leadership appeared disorganized, and our server was unavailable due to internal conflict. It made for an uncomfortable dining experience.
I’m not writing this to be invited to “reach out directly.” The only takeaway I hope comes from this is a focus on hospitality, communication, and proper seasoning. In a city full of Italian restaurants, those basics matter and guests will go elsewhere when they’re missing.
Sorry for the bad review but I hope your able to overcome your challenges and turn up the heat.
… moreThe food reflected that lack of care. The “spicy” San Marzano sauce had no spice or seasoning, the focaccia was essentially dough with cheese and little to no crisp, and the fettuccine bolognese was under seasoned. The pizza was fine, but not worth the $25 price tag.
Service was chaotic. Staff openly argued during service, leadership appeared disorganized, and our server was unavailable due to internal conflict. It made for an uncomfortable dining experience.
I’m not writing this to be invited to “reach out directly.” The only takeaway I hope comes from this is a focus on hospitality, communication, and proper seasoning. In a city full of Italian restaurants, those basics matter and guests will go elsewhere when they’re missing.
Sorry for the bad review but I hope your able to overcome your challenges and turn up the heat.