We are Cesarina, a HAPPY Italian trattoria driven by AMORE, passion, faithful hospitality and the pursuit of the best Italian cuisine. Opened in February 2019 by three CRAZY Italian natives (Niccolò Angius, Cesarina Mezzoni and Giuseppe Capasso), our restaurant honors the Italian matriarchy within the fabric of its mission: to create a convivial atmosphere that nurtures the community as a mother would. Cesarina Mezzoni, the muse and savvy chef behind our trattoria’s culinary program, together with Mariapia and the culinary team to offer a lineup of daily fresh pastas, regional Italian entrées, plentiful vegan options and a tableside dessert program inspired by our ‘everything made in house’ credo. The heartbeat of our restaurant is found in the open-air PASTIFICIO (pasta factory), where you BELLISSIMI can see first-hand the authenticity of our food as you are surrounded by colorful ingredients, the fresh churning of dough and creation of beautiful pastries. Our charming venue offers a mix of bistro-style tables and custom-built booths indoors alongside two dog-friendly garden patios for al fresco dining.
Modern Luxury features Cesarina in “The 10 Most Exciting New Restaurants in San Diego”.
Cesarina lands “Best Italian” distinction in San Diego Magazine’s annual “Best of San Diego” issue.
Acclaimed food critic Troy Johnson names Cesarina a “crown jewel” for pasta in San Diego Magazine restaurant review
Cesarina favored as one of San Diego’s Best New Restaurants of 2019, according to San Diego Magazine
The San Diego Union-Tribune rounds out its “Top 10 Italian Restaurants” with Cesarina.
Cesarina’s tableside tiramisù earns a sweet spot on San Diego Union-Tribune’s “The 10 Best Things We Ate at San Diego Restaurants in 2019.”
San Diego Magazine dubs Cesarina’s tableside tiramisù a “Must-Try Dish” of 2019.
Cesarina featured in Locale Magazine’s “A-Z Foodie Guide of San Diego.”
Pacific San Diego praises Cesarina’s “everything made with love” credo.
Locale Magazine delves into “The Story Behind Cesarina Ristorante,” interviewing chef/co-founder Cesarina Mezzoni on her journey to becoming a restauranteur.
Cesarina makes an appearance in San Diego Magazines “Neighborhood Guide: Point Loma.”
Cesarina ranked among OpenTable’s “100 Best Neighborhood Gems in America”.
Michelin Guide honors Cesarina as one of five San Diego restaurants to receive the coveted Bib Gourmand award.
Cesarina hailed as a “familial cornerstone” and “rising star of the culinary universe” in Point Loma-OB Monthly’s dining column.
The Takeout taps Cesarina’s executive chef for tips on how to make ricotta at home.
Cesarina brunch earns Lonely Planet’s stamp of approval, according to its San Diego Weekend Itinerary.
Cesarina’s culinary team lends insider knowledge on authentic Italian desserts for Salt & Wind travel feature.
Restaurant Hospitality highlights one of Cesarina’s summer pasta entrées, the Porcini, Gamberi + Tartufo.
UPROXX calls attention to Cesarina’s proactive response in the wake of COVID-19.
Cesarina co-owner Niccolò Angius provides his authority insight on the future of restaurants for Reader’s Digest report.
Chef Cesarina’s seasonal antipasto, La Bomba di Alesso, earns a feature on Plate Magazine’s “Bite of the Week” column.
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