a measure of excellence.


A new venue in the heart of Reggio Calabria that offers its guests the best varieties of meat in the world.

If we were to explain excellence in mathematical terms, we would probably speak of an equation in which the different factors are the key elements in a series of combinations which, if the timing is right, lead to the desired outcome. So how do you measure excellence?

In the center of Reggio Calabria, in an area between the cathedral, the Aragonese castle and the waters of the strait, you will find Etto – Unità di cucina. The name refers to the unit of measurement used for buying meat in Italy. In fact, the history of this venue is closely linked to Pata Negra ham and to other premium cured meats that have given the restaurant a precise niche and identity.

Etto offers a wide selection of the best international meats. You can find the Prussian beef, Wagyu and Kobe, Rubia Galleca, Black Angus, Tuscan Chianina or Piedmontese Fassona.

The menu uses seasonal products and is renewed every 15 to 20 days. It recalls tradition but leaves room for innovation, giving precedence to local products without forgetting about first-choice foie gras, Cantabrian anchovies, Amarelli di Rossano and the premium meats. Among the tastiest proposals, we recommend the Fassona tartar with local burratina and Calabrian mango carpaccio from Villa San Giovanni; the most popular first courses include thick-spaghetti carbonara with marinated eggs and Pata Negra, and paccheri on Fassona carpaccio with ricotta cream and Sicilian pink pepper and a crunchy artichoke on top; for the second course try Black Angus and Pata Negra lasagna topped with Beluga caviar.

These delicacies are accompanied with, in addition to a vast selection of wines, Millennium Water - Antica Fonte della Salute, a water with prominent bottle design and authentic taste.

Whatever equation represents excellence, Etto Restaurant knows the formula of perfection.

Etto, Reggio Calabria (RC)

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