Harry's Piccolo
Trieste, Italy
⭐2 Stars
The Experience
From Michelin Guide
Thanks to its hushed ambience, Harry’s Piccolo is an ideal choice for a romantic dinner or a business meal, with fine cuisine prepared by chefs Matteo Metullio and Davide De Pra (Passion Dessert Award 2024). Despite their youth, these two chefs demonstrate plenty of ability and creativity, serving dishes that showcase local meat, fish and seafood, and seasonal vegetables, as well as hints of the Orient, in this elegant setting. Memorable dishes include the tagliatelle with mussel water, saffron, sea urchins and wild fennel, and desserts such as the sesame ice cream with pepper cream and a touch of dashi. The wine list focuses particularly on the region, while also featuring some top-quality labels from outside Italy including a good selection of sparkling wines such as the renowned Krug champagne. Added bonuses are the friendly service, and an outdoor space for an aperitif or after-dinner drink with views of one of Italy’s most beautiful squares.
Unique Things
From Visitor Experiences
Preservation of Original Harry’s Bar Elements in Renovation
The restaurant's recent renovation by architect Egidio Panzera preserved original elements from the time of founder Cipriani, including the counter, back counter, mirrored ceilings, and chandeliers, maintaining the historic identity within a contemporary design.Illuminated Tables Creating a Nocturnal Drama Ambience
Harry’s Piccolo features a unique interior design element where illuminated tables glow like "fabulous ghosts" in the dark, adding a distinctive nocturnal theatricality to the dining experience.Signature Dessert Dedicated to a Local Regatta
Among its popular desserts is the Barcolana cake, named after the largest Mediterranean regatta held annually in the Gulf of Trieste, linking the culinary offering directly to local culture and tradition.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Harry's Piccolo in Trieste are:
Scampi: A key Adriatic seafood ingredient featured in signature dishes such as a scampi and guinea fowl sandwich with wasabi, highlighting the blend of local sea flavors with Asian influences.
Mullet and seaweed: These Adriatic ingredients reflect the restaurant's philosophy of combining local marine products with Alpine elements, often infused with oriental touches.
Mountain meadow meats (e.g., Capriolo - venison): Representing Alpine products, these meats are used in dishes like Capriolo with beetroot and umeboshi, showcasing a dialogue between land and sea as well as between local and international flavors.
Beetroot and umeboshi: Used in signature dishes to add unique, tangy, and fermented flavor notes, reflecting the fusion of local and oriental culinary techniques.
Chocolate, fir, and kefir: Featured in the award-winning dessert "Cioccolato, abete e kefir," which earned the restaurant the Michelin Passion Dessert award in 2024, illustrating the innovative use of natural and fermented ingredients in desserts.
These ingredients are significant as they embody the restaurant's philosophy of blending Adriatic and Alpine terroirs with oriental influences, creating a continuous dialogue between territories and techniques that define the unique culinary identity of Harry's Piccolo.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- L'Incontro: €180
- Non Solo Mare: €220
Signature Dishes
- Blue Lobster: €95
Around12 Menu
- Antipasto and First Course: €45, or a selection from the à la carte menu