Casanova

The story

Casanova Cardiff: A Traditional Italian Trattoria Since the Nineties

The kitchen and its founders

At Casanova in Cardiff, Chef Antonio Cersosimo and importer Luca Montuori have spent over twenty years refining their approach to Italian cooking. Cersosimo traces his culinary background from Calabria through Milan. The pair treats this traditional trattoria as a quiet refuge where regional Italian recipes meet local sourcing instead of chasing trends. This steady dedication drew attention in the 2026 Good Food Guide, which praised the unhurried pacing and reliable execution.

Regional plates and seasonal produce

The concise menu shifts daily based on market arrivals while anchoring itself around classic preparations. Spinach and ricotta gnudi appear frequently among the antipasti, served alongside thick bread loaded with stracciatella cheese and blistered tomatoes. Main courses often feature pappardelle tossed with a long braised venison and pork ragù or simply prepared halibut flown in from northern waters. Every dish relies on quality olive oil and straightforward techniques that let the ingredients speak without unnecessary embellishment.

The upstairs dining room and wine selection

Guests typically gather in the warmly lit upstairs space, where low ceilings and wooden fixtures create an intimate setting for evening meals. The beverage program leans entirely toward Italian wines, featuring a curated list of regional bottles that complement the food perfectly. Knowledgeable staff guide diners through the selections without pressure, whether they prefer a crisp white or a sweet passito paired with cantucci. A five course tasting menu offers a structured way to sample these pairings alongside the day’s freshest catches.