Traditional Lucca dishes
Farro soup, trippa, tordelli: the historic recipes of Lucca's cooking and the surrounding countryside, revived and served true to tradition.
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Dining · Lucca (LU)
Historic osteria in the heart of Lucca since 1920, specialising in trippa and traditional Tuscan cooking
Eccellenza Italianacertificata 2026–2027
Read on
The place
On Via San Paolino since 1920, just steps from the house where Giacomo Puccini was born, the Osteria Rusticanella 2 da Luca Il Trippaio keeps Lucca's culinary tradition alive. Under the guidance of Luca Nelli, at the helm of the kitchen since 2006, the restaurant serves the specialities of humble Tuscan cooking – from trippa to tordelli, from farro soup to tagliata – alongside the celebrated bistecca alla fiorentina. Recognised by Vetrina Toscana for its use of local DOP, DOCG and IGT products.
Since 1920
On Via San Paolino, just steps from the house where Giacomo Puccini was born, the osteria has crossed a century of history while keeping Lucca's culinary tradition alive.
Why you can trust it
Osteria Ciberia Rusticanella 2 da Luca Il Trippaio di Lucca is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Osteria Ciberia Rusticanella 2 da Luca Il Trippaio di Lucca is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapThe menu
Farro soup, trippa, tordelli: the historic recipes of Lucca's cooking and the surrounding countryside, revived and served true to tradition.
Various cuts of meat grilled by Luca Nelli, with particular attention to bistecca alla fiorentina and tagliata, signature dishes prepared according to Tuscan custom.
The crisp pizza that has drawn locals and visitors alike year-round since 1990, carrying on the tradition begun by Signor Onorato in the 1960s.
Dishes designed specifically for younger guests, with dedicated portions and prices.
Lunch offerings much appreciated by workers, young people and tourists, with a competitive quality-to-price ratio.
The figures
In the making · The kitchen
The restaurant is recognised by Vetrina Toscana for its use of DOP, DOCG and IGT products. Alongside the celebrated Lucca extra virgin olive oil, the wine list offers over 35 labels, mostly Tuscan.
To earn the name fiorentina, the bone-in steak must weigh at least 1000 grams and be two or three fingers thick. Grilled according to authentic Tuscan tradition, it is one of the house's signature specialities.
A grilled cut of meat weighing at least 500 grams, meant for two people, sliced thick and dressed exclusively with local products: rucola and parmigiano, or rosmarino and lardo di Colonnata, among other variations from the territory.
Images
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