Antipasti di pesce
Raw red prawn, red prawn carpaccio and octopus with figs celebrate the fresh catch in preparations that highlight the quality of the ingredients.
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Dining · Soverato (CZ)
Sea and land cooking in a former olive oil mill in the old centre of Soverato Superiore
Eccellenza Italianacertificata 2025–2026ID 26912
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The place
In the heart of the old village of Soverato Superiore, Osteria Il Frantoio welcomes guests into the skilfully recovered spaces of a former olive oil mill, where the original stone press coexists with an intimate, elegant atmosphere. The kitchen showcases Calabrian sea and land through a menu that alternates fresh fish specialities – from raw red prawn to octopus with figs – with selected meat dishes such as Black Angus. The wine list celebrates regional grape varieties alongside national labels, while attentive service rounds out an experience that unites tradition and research.
At the table
In the old village of Soverato Superiore, Osteria Il Frantoio occupies the recovered spaces of a former olive oil mill.
Why you can trust it
OSTERIA IL FRANTOIO 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.
Images
Location
OSTERIA IL FRANTOIO 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 mapIn the kitchen
Services and features
Raw red prawn, red prawn carpaccio and octopus with figs celebrate the fresh catch in preparations that highlight the quality of the ingredients.
The Tiana with sausage, peppers and beans speaks to Calabrian tradition, while Black Angus with champignon represents the selected meat offering.
Cured meats, cheeses and preserves in oil from the area come together in a starter that spans the region's local production.
A dedicated section of the menu offers vegetarian first courses alongside the fish and meat preparations.
Calabrian grape varieties feature in a selection that includes Ilyos, Voltagrande, La Piciara, Passus and Mandorla, alongside national labels.
The figures
What visitors say
«A distinctive and very refined place, tucked into the heart of Soverato Superiore. Staff very kind, warm and knowledgeable. The food a culinary journey between flavour and tradition.»
«A simply enchanting location: attentive to detail, warm and welcoming, perfectly combining tradition and contemporary taste. The staff is an outstanding strength.»
«An old olive oil mill, converted into an osteria. Cared for in every detail and run superbly. The cooking and the preparation of the dishes are a cut well above.»
«Carefully prepared dishes, extremely fresh fish and flavours that make the most of the ingredients. Despite the high quality, prices stay honest. The location, a restored old olive oil mill.»
Reviews appear in the language each guest wrote them in.