Restaurant in Livorno, Italy
Honest Livornese cooking at a fair price.
Azzighe is Livorno's clearest answer for chef-driven Tuscan and Livornese cooking at an accessible €€ price point. Consecutive Michelin Plate recognition (2024 and 2025) and a 4.7 Google rating across 366 reviews back up what the single convivial room on Scali del Pontino delivers: honest, intelligent cooking rooted in local tradition. Easy to book and worth it.
Azzighe is not a fine-dining destination in the traditional sense, and that is exactly the point. If you arrive expecting white tablecloths and hushed ceremony, recalibrate. This is a single, convivial dining room on Scali del Pontino in Livorno's historic canal quarter, where the cooking under chef Marc Taxiera is genuinely rooted in Tuscan and Livornese tradition — with enough creative ambition to justify the trip. At a €€ price point, backed by consecutive Michelin Plate recognition in 2024 and 2025 and a 4.7 Google rating across 366 reviews, Azzighe delivers a level of quality that is difficult to match at this price tier in the city. Book it.
Azzighe makes most sense for the food-focused traveller who wants to understand Livorno through its table rather than a postcard. The cooking draws directly from the city's culinary identity: the cacciucchino cappelletti — pasta inspired by Livorno's famous cacciucco fish soup , is a direct translation of local tradition into a refined format. The beef francesina is worth ordering as a main. If your priority is tasting menus, international prestige, or a destination-restaurant experience, look elsewhere. If you want honest, intelligent Tuscan cooking at accessible prices in an informal room, Azzighe is the answer in Livorno.
The menu spans meat and fish dishes anchored in Livornese and broader Tuscan culinary tradition, with a handful of more creative preparations. The cacciucchino cappelletti is the standout: it takes the flavour logic of cacciucco , Livorno's dense, spiced fish stew , and translates it into pasta form. The beef francesina, a Florentine preparation of braised leftover boiled beef cooked down with onions and tomatoes, appears here as a main course worth planning around. Both dishes are grounded in real local cooking rather than tourism-facing approximations of it. Verified data does not include a full menu or pricing breakdown beyond the €€ tier, so treat specific dish availability as subject to seasonal variation.
Azzighe is at Scali del Pontino, 19, in Livorno's historic centre, close to the canal network known as Venezia Nuova. Booking is rated Easy , this is not a restaurant requiring weeks of advance planning, though securing a specific evening is still worth doing ahead of time given the single dining room and the venue's consistent recognition. No dress code data is available, but the informal, convivial room signals that smart-casual is the ceiling. Hours are not confirmed in our data; contact the venue directly before visiting. For a broader picture of where to eat in the city, see our full Livorno restaurants guide.
The editorial angle here matters: Azzighe's single convivial room and informal character make it a more plausible late-dinner option than many of Livorno's more formal restaurants. Italian dinner culture trends later than northern European norms, and a relaxed room without rigid service theatrics is better suited to an unhurried evening. If you are planning a post-exploration dinner after a day along the Livorno waterfront or the Venezia Nuova canals, Azzighe is a natural anchor. That said, confirmed late-night hours are not in our data , verify service times directly.
Azzighe occupies a different bracket entirely from the marquee Italian restaurants most food travellers plan months around. Osteria Francescana in Modena, Dal Pescatore in Runate, and Reale in Castel di Sangro are all €€€€ destinations with serious booking lead times and tasting menu formats. If that is your frame of reference, Azzighe is a different proposition: lower price, no tasting menu formality, and a room built for conversation rather than ceremony. That is not a weakness , it is a different use case.
Within Tuscany, the more instructive comparison is with Caino in Montemerano and L'Asinello in Castelnuovo Berardenga, both of which deliver Tuscan-rooted cooking with creative ambition at varying price points. Azzighe is more accessible and more casual than either, but the Michelin Plate recognition signals that the quality floor is real. For seafood in Livorno specifically, Nannini is a useful peer comparison.
The practical recommendation: if you are in Livorno and want to eat well without the planning or spend of a destination-restaurant experience, Azzighe is the clearest answer. If you are willing to travel for a full fine-dining evening in the region, Enoteca Pinchiorri in Florence or Uliassi in Senigallia operate at a different tier altogether. Use Azzighe as your Livorno anchor, not your once-a-year splurge.
| Detail | Azzighe | Nannini (Livorno) |
|---|---|---|
| Price tier | €€ | Not confirmed |
| Booking difficulty | Easy | Not confirmed |
| Cuisine focus | Tuscan / Livornese | Seafood |
| Michelin recognition | Plate 2024, 2025 | Not confirmed |
| Room style | Single informal room | Not confirmed |
For more on where to stay, drink, and explore: Livorno hotels, Livorno bars, Livorno wineries, and Livorno experiences.
Yes, with conditions. The Michelin Plate recognition and chef-driven cooking make it a credible choice for a meaningful dinner. The informal single room means the atmosphere is convivial rather than ceremonial , if you want drama and white-glove service for a milestone occasion, look at Enoteca Pinchiorri in Florence. For a relaxed but genuinely good meal to mark something, Azzighe at €€ pricing delivers real value.
The room is casual and informal , do not arrive expecting a formal fine-dining experience. The cooking is rooted in Livornese and Tuscan tradition: fish and meat dishes, with creative touches. The cacciucchino cappelletti is the dish most connected to Livorno's culinary identity, and the beef francesina is a strong main. Check hours directly before visiting, as confirmed service times are not in our data.
Booking difficulty is rated Easy, so a few days ahead is typically sufficient for most evenings. That said, the single dining room limits capacity, and weekend evenings around peak Tuscan travel months (June to September) are worth booking further in advance. Do not assume walk-ins are always possible.
No dress code is confirmed, but the single convivial room and €€ price tier signal smart-casual as the appropriate register. You are unlikely to be underdressed in neat casual clothes, and you would be overdressed in formal attire.
No tasting menu is confirmed in our data. Azzighe appears to operate as an à la carte restaurant with a focus on Livornese and Tuscan dishes. If a structured tasting format is your priority, consider Reale in Castel di Sangro or Atelier Moessmer Norbert Niederkofler in Brunico for that format at a higher price point.
At €€, yes. Consecutive Michelin Plate recognition and a 4.7 Google rating across 366 reviews indicate consistent quality. For the price tier, you are getting chef-driven cooking with clear local identity in Livorno's historic centre. It is one of the stronger value propositions in the city for a proper sit-down dinner.
Within Livorno, Nannini is the most relevant alternative for seafood-focused dining. If you are willing to travel within Tuscany, Caino in Montemerano and L'Asinello in Castelnuovo Berardenga are both Tuscan-rooted options with different ambitions and price points. For the full picture of Livorno dining, see our full Livorno restaurants guide.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Azzighe | Tuscan | €€ | Situated near the canals of Livorno’s historic centre, this restaurant has just one convivial and informal dining room. Here, the focus is on meat and fish dishes influenced by Livorno and further afield in Tuscany, as well as a few more creative options. The “cacciucchino” cappelletti pasta dish is inspired by the famous local fish soup, while the beef “francesina” main course is worth a special mention.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Atelier Moessmer Norbert Niederkofler | Italian, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Dal Pescatore | Italian, Italian Contemporary | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Osteria Francescana | Progressive Italian, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Quattro Passi | Italian, Mediterranean Cuisine | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Reale | Progressive Italian, Modern Cuisine | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
Comparing your options in Livorno for this tier.
It depends on what kind of occasion. Azzighe has a single, convivial informal dining room — there are no private areas, hushed atmospheres, or ceremony. At €€ pricing with a Michelin Plate recognition in 2024 and 2025, it suits a relaxed celebration where the food is the focus, not the formality. If you need white-tablecloth theatre, look elsewhere in Tuscany.
The format is one room, informal, and communal in feel. Chef Marc Taxiera's menu draws from Livornese and broader Tuscan tradition — expect dishes like the cacciucchino-inspired cappelletti pasta and beef francesina, alongside some more creative options. At €€, the ask is low enough that you can order widely without anxiety. Go hungry and be open to the fish-focused side of the menu.
Booking is rated Easy, so a few days' notice is typically sufficient rather than weeks. That said, Livorno's dining options at this quality level are limited, so booking ahead for a Friday or Saturday evening remains sensible. The informal single-room format means there is no complex seating strategy to manage.
The room is described as convivial and informal, so dress accordingly — clean, comfortable, and unpretentious. There is no evidence of any dress code. Azzighe is the kind of place where arriving in a jacket would feel slightly overdressed rather than appropriate.
The venue database does not confirm whether Azzighe offers a formal tasting menu. What is documented is a menu spanning Livornese and Tuscan meat and fish dishes alongside more creative options — suggesting an à la carte or semi-structured format. At €€ pricing, the entry cost is low enough that a multi-course à la carte approach likely delivers comparable value without the commitment of a set menu.
At €€, yes. A Michelin Plate in both 2024 and 2025 signals food that meets a recognised standard of quality, and the price point sits well below what comparable cooking costs in Florence or Siena. The cacciucchino cappelletti and beef francesina are specifically called out as worth ordering. For Livorno, this is one of the clearer value propositions in the city.
Livorno's restaurant scene is not deep at this quality tier, which is part of what makes Azzighe notable. If you want to stay in Tuscany but want a more ambitious tasting-menu experience, Osteria Francescana in Modena (further afield) or Dal Pescatore represent a different register entirely. Within Livorno itself, Azzighe at €€ with Michelin Plate recognition is a strong anchor — alternatives would likely mean stepping down in documented quality.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
