The story
Tucked into the alleys of Trevi, Taverna del Sette is a medieval-style tavern where an open fireplace anchors the rustic stone-vaulted dining room. Sentieri Golosi praised its “charming stone-vaulted atmosphere” and professional service, creating an intimate, romantic setting that wears its history proudly.
The kitchen focuses on traditional Umbrian cuisine. JustUs declared the artichoke parmigiana “one of the best I’ve had” and the handmade cappelletti al tartufo “world-class,” while a mixed grill of pork and lamb from the embers was “incredible.” Sentieri Golosi singled out locally sourced Scottona grilled over the fire and the Parmigiana di Gobbi. The meal closes with a Semifreddo al Mandarino with salty chocolate—a balanced finish to a robust, wood-fired evening.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 18 dish mentions say about the food
The Parmigiana di gobbi earns rapturous praise as the standout dish, with reviewers celebrating Taverna del Sette’s rustic, soulful cooking that feels both generous and deeply rooted in tradition.
“They make their own olive bread, and it's fantastic. They were super kind in the kitchen to bring it to us.”
“This olive bread they make themselves has an incredible smell. Good, good, good, without the taste of olive.”
What creators say
3 creators have covered Taverna del Sette. Most active: JustUs, Sentieri Golosi
A fantastic medieval-style tavern in Trevi with excellent traditional Umbrian cuisine, especially the homemade cappelletti with truffle and the grilled meats cooked over an open fireplace, all served in a charming stone-vaulted atmosphere with professional service.
Dishes mentioned
Focaccia con Salumi e Formaggio
This focaccia is very good and full of flavor. It smells amazing, and inside there's this cheese like a savory pie — it's very rich in flavor. The scent reminds me of something from my grandparents' house, something with bread and cheese inside. It's very soft inside. I could eat a whole wheelbarrow of this, it's delicious to die for.
Parmigiana di Gobbi
The gobbi (cardoons) are a pain to prepare — they take a lot of time to clean and boil — so it's great they have them here. I love them in the parmesan version. It's very hot, smoking. They prepared them very well because you don't feel any bitterness at all. It's not the lightest thing in the world, but very good. You can tell the ingredients are high quality, even the cheese on top is worth the price. It's very juicy inside, this cheese drives me crazy.
Cappelletti Fatti a Mano al Tartufo Umbro
This is one of the specialties of Taverna del Sette. The pasta is homemade, very good, fresh. There's this truffle flavor that hits you first, then the filling comes in after — very tasty. The shape of the cappelletti is very interesting. The consistency of the pasta is perfect, the filling is very tasty so when you bite it, the filling explodes, very soft, and then the truffle arrives and gives you all the umami. The pasta is nice and rough, firm under the teeth. I believe this is one of their flagship dishes. We added the oil they brought — this oil has a shocking scent, sensational oil, it completes the dish perfectly.
Scottona Locale con Sale di Maldon
The meat is visually beautiful and delicious. Cooked rare, very tender, very juicy, very tasty. They cook it in front of you by the fireplace, which makes a big scene — very interesting. I love when the meat is juicy, it has that small but right part of fat that gives you flavor and adds further softness. The scent of fireplace embers — how can it be bad? The meat is really good. I was a bit skeptical about eating red meat outside Tuscany, but I have to change my mind, it's very good.
Piccione Umbro Ripieno
I am a great lover of pigeon and I couldn't help but order it. The meat looks juicy, it's senseless, really delicious. I was a little hesitant because pigeon is always a risk — not everyone knows how to cook it well. This is done to perfection. The stuffing is very fragrant, you can taste the parmesan and a little lemon peel. The meat is very soft, juicy, not dry at all. Great job, they outdid themselves on both the flavors. The pigeon is cooked perfect, very good. I don't know what other adjectives to use — very good, very good.
A hidden trattoria in the alleys of Trevi, where medieval history meets the pleasure of good food around the hearth — the owners Gherardo and Sara serve traditional Umbrian dishes with fresh, local ingredients.
Dishes mentioned
Pane alle Olive
They make their own olive bread, and it's fantastic. They were super kind in the kitchen to bring it to us.
Parmigiana Divisa in Due
A parmigiana split in two, beautiful presentation, with a tomato reduction. Looks amazing.
Cappelletto Ripieno di Ragù
Homemade cappelletto stuffed with ragù made from coarsely ground beef, oil, salt, pepper. You really taste the freshness of the ingredients — the fresh product, you can feel it.
Agnello alla Griglia
Lamb on the grill — look how beautiful it is! Really good.
Fegatini all Brace
Grilled liver — I think the last ones I ate were made by my grandmother. Brings back memories.
- JustUsLoved
MANGIAMO in una TRATTORIA NASCOSTA tra i vicoli di TREVI · @ 1:39
La Taverna del Sette is a hidden trattoria in the alleys of Trevi, Umbria. The welcome is top-notch, with homemade olive bread and grissini. The artichoke parmigiana is one of the best I've had, the cappelletti al tartufo is world-class, the strangozzi with asparagus is simple yet perfect, and the mixed grill of pork and lamb from the embers is incredible. The service and atmosphere are excellent, with great value for money. I highly recommend it.
Dishes mentioned
Pane alle Olive
This olive bread they make themselves has an incredible smell. Good, good, good, without the taste of olive.
Parmigiana di Carciofi
This artichoke parmigiana is special. I think it's one of the best parmigianas I've ever eaten. Since it's the first artichoke one I've had, I don't know if they're all like this, but it's mind-blowing. They carefully hand-cut the artichokes, leaving the softer part inside, which makes a difference. Fried wonderfully, then tomato, mozzarella, assembled divinely. They split it for two but plated as two separate dishes, small attentions. One of the best parmigianas I've had in 20 years.
- Cappelletti Fatti a Mano al Tartufo Umbro
Strangozzi con Asparagi e Pomodorini
The strangozzi isn't handmade, they get it from a pasta maker. At first sight it looks good. With asparagus and cherry tomatoes, inviting presentation, incredible smell. You taste the freshness of asparagus, you really taste the asparagus. A bit of garlic but not invasive. Simple dish but made wonderfully: the earthy part of asparagus and its freshness, cherry tomatoes giving acidity, parsley giving freshness, quality egg pasta cooked perfectly. Balanced dish.
Grigliata di Maiale e Agnello
This mixed grill of pork and lamb from the embers is incredible. I feel the embrace. Embers are one thing, grill another. The potatoes with skin are wonderful. The lamb and pork: the coarse-grained sausage, artisanal, short on the embers, still moist inside, amazing. The rib? The liver skewers: the last ones I had were made by my grandmother, never had them out. They have an incredible olfactory complexity, wrapped in netting, with botanical spices. I'd eat them by smell.
