The story
Filia Ristorante sits on Via Francesco Anzani in Verona, a small, intensely personal project from a chef who named it after the most important person in their life. The name itself, drawn from the Latin for "daughter," sets the tone for a restaurant built on emotion and direct expression.
The kitchen defines its cooking as "free and contemporary," a dialogue between past and future that results in dishes described as the chef's own "creative and rebellious" character. The menu changes every month, a deliberate choice to fully honour the seasonality and freshness of ingredients. This commitment to constant evolution has earned the restaurant a Michelin Recommended award, a recognition that speaks to the quality and sincerity of the cooking.
The dining room is a reflection of the same personal care. The chef designed the space and its details personally, choosing to set just five tables. This allows for focused attention on each guest, creating an atmosphere that is both intimate and unhurried. The experience is built around tasting menus, which the chef calls their preferred form of expression. Menus like "Tuffi," "Capriole," and "Occhi Chiusi" offer different sequences of dishes, or guests can compose a meal from the à la carte selection. Recent dishes have included marinated egg with asparagus and mugwort, spaghettoni with smoked bottarga and sour butter, and a dessert of meringue with liquorice and yuzu. Wine pairings are available, and the restaurant maintains an interesting wine list.
Filia Ristorante is open for dinner from Tuesday to Saturday, with an additional lunch service on Saturday. It is a place where the cooking is personal, the ingredients are seasonal, and the setting is deliberately small.
Recognition
Ambience
Details
Location
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