The story
Set within ancient buildings near the Pompeii sanctuary, Mercato Pompeiano reimagines the Roman market as a sleek, dual-concept venue. Creator Jana Food Porn describes it as “stunning,” featuring a pizzeria for incredible pies alongside a restaurant where meat and fish are cooked in a Josper oven. Dishes like the Parmigiana Panata e Fritta and the Dentice e Cozze al Josper are, she says, “inhumanly good.”
The menu leans into tradition with a modern edge: expect a Cotolettona all’Italiana, T-Bone di Angus Pagna, and a Lingotto al Moscovato with Mela Annurca and Dulce de Leche. From pasta mista to tiramisù, every plate feels purposefully crafted. With an open kitchen and buzzy historic setting, this is Pompei’s most ambitious dining room—factually excellent and warmly unforgettable.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers rave about the tiramisù, calling it a must-try finale, and the overall vibe is rustic, warm, and deeply satisfying.
“For dessert, a classic tiramisù. It's crazy. They also make zabaione in-house.”
What creators say
1 creator has covered Mercato Pompeiano. Most active: Jana Food Porn
- Jana Food PornLoved
#ADV X Mercato Pompeiano a Pompei Ho mangiato in un antico mercato Pompeiano ❤️ · @ 0:04
Mercato Pompeiano is a stunning restaurant in ancient buildings near the Pompeii sanctuary, modernizing the ancient Roman market concept with two venues: a pizzeria with incredible pizza and a restaurant specializing in meat and fish cooked in a Josper oven, all dishes are 'inhumanly' good.
Dishes mentioned
Parmigiana Panata e Fritta
We start with a breaded and fried parmigiana, with pesto genovese underneath and sauce on top. The breading is thick and crunchy, perfect to contain this hot, stringy heart of parmigiana.
Il Mercante a Nerano
The pizza 'Il Mercante a Nerano' has a base of zucchini cream, fior di latte, zucchini chips, Auricchio fondue, and pancetta. The dough is very light and slightly crunchy. The contrast between the sweet zucchini cream, the salty pancetta, and the spiciness of the Auricchio is wonderful.
Pasta Mista e Piselli Cacio e Uovo
We have a mixed pasta with peas, cacio e uovo, revisited with pecorino fondue and savory zabaglione. The pasta is cooked perfectly, the cream is smooth, practically velvety. The cacio and eggs are felt lightly, not invasive, truly perfect.
Cotolettona all'Italiana
We continue with a big Italian-style cutlet with a mixed breading of panko, cornflakes, and breadcrumbs, topped with arugula, cherry tomatoes, and provolone shavings. The veal is double-cut, nice and crunchy, the frying is dry and refreshed by the vegetables on top. Truly inhuman.
T-Bone di Angus Pagna
We have a T-bone of Angus Pagna cooked in the Josper oven, which smokes it at the same time. It's so tender, you don't need force to cut it, it's like butter, very flavorful, not extremely fatty, the fat that's there is tasty, truly inhuman, and you can taste the smokiness.
