Savoring the Sea: A Culinary Journey to Italy’s Best Grilled Seafood Destinations

Italy, with its boot-shaped peninsula lapped by the Mediterranean, Adriatic, and Ionian seas, boasts a coastline that is a veritable treasure trove of marine life. For the culinary traveler, the quest for the perfect piece of grilled seafood—simply prepared over an open flame with little more than olive oil, lemon, and local herbs—is a pilgrimage to the heart of Italian coastal culture. This is not merely dining; it is an experience that engages all the senses: the sight of a fishing boat returning at dawn, the sound of sizzling pesce on the grill, the scent of sea air mingled with wood smoke, and the sublime taste of the ocean’s freshest bounty. From north to south, each region offers its own unique interpretation of this timeless tradition. Here is a guide to the best travel spots in Italy for trying impeccably fresh, expertly grilled seafood.

The Cinque Terre, Liguria: A Rocky Riviera Feast

Perched dramatically on the cliffs of the Italian Riviera, the five villages of the Cinque Terre are as famous for their breathtaking views as they are for their seafood. The Ligurian Sea here is deep and rich, providing a habitat for anchovies, sardines, octopus, and rock fish like branzino (sea bass) and orata (gilthead bream).

The grilling technique in Liguria is a study in simplicity, designed to highlight the pristine quality of the catch. Fish are often grilled whole over charcoal or wood embers, their skins crisping to perfection while the flesh inside remains moist and flaky. The flavor is elevated with a drizzle of the region’s legendary extra virgin olive oil, a squeeze of lemon, and sometimes a scattering of fresh rosemary or marjoram.

Visit the village of Monterosso al Mare, the largest of the five and home to a active fishing fleet. Here, family-run trattorias like Ristorante Belvedere offer tables right on the pebble beach. Order the grigliata mista di pesce—a magnificent mixed grill that might include tender squid, red prawns, and a whole bream. Paired with a crisp, local white wine like Pigato, this meal, enjoyed with the sound of waves as your soundtrack, is unforgettable.

Sicily’s Trapani and the Egadi Islands: A Taste of the Deep Mediterranean

Sicily is a seafood paradise, and the western coast around the city of Trapani and the nearby Egadi Islands (Favignana, Levanzo, and Marettimo) is arguably its epicenter. The sea here is part of the Mediterranean’s most vital tuna migration routes, and the tradition of mattanza (tonnara), though now rare, has deeply influenced the local cuisine.

While bluefin tuna is a specialty, often grilled as thick, succulent steaks (tonno alla griglia), the true magic lies in the daily catch. The waters are teeming with swordfish, sardines, and a variety of bream. On the island of Favignana, the former tonnara has been converted into a cultural site, but the spirit of fishing lives on in its port-side restaurants.

For the ultimate experience, take a morning boat trip from Trapani to Favignana. For lunch, seek out a simple lido or restaurant like Ristorante Florio on the waterfront. Their grilled swordfish, often simply seasoned with sea salt and wild Sicilian oregano, is a masterpiece. The flesh is meaty yet delicate, absorbing the smoky aroma of the grill without losing its inherent sweetness. Accompany it with a glass of chilled Grillo wine and a side of caponata, a sweet-and-sour eggplant relish.

Puglia’s Salento Peninsula: Where Two Seas Meet

The heel of Italy’s boot, the Salento peninsula in Puglia, is uniquely blessed by the Ionian Sea on one side and the Adriatic on the other. This geography results in an astonishing variety of seafood. The town of Gallipoli, meaning "beautiful city" in Greek, is the region's historic fishing heart, with a vibrant fish market carved into the ancient walls.

Pugliese cooking is famously rustic and ingredient-driven. Grilling is a preferred method, and you’ll find everything from delicate razor clams (cannolicchi) to robust eel (capitone) hitting the grates. A local specialty not to be missed is polpo alla griglia (grilled octopus). The octopus is often tenderized by being beaten against the rocks by fishermen, then boiled before hitting the grill to achieve a tender interior and a wonderfully charred, crispy exterior.

In the historic center of Gallipoli, follow the aroma of wood smoke to small, bustling eateries. Trattoria Il Cantinone is a standout, where the day’s catch is displayed on ice. Their grilled mixed seafood platter is a feast for the senses, featuring langoustines, cuttlefish, and the ubiquitous sea bream, all drizzled with olive oil from ancient Puglian trees. The contrast of the crunchy, salty char with the soft, sweet meat of the seafood is pure magic.

The Amalfi Coast, Campania: A Star-Crossed Grilling Destination

The Amalfi Coast needs no introduction. Its vertiginous cliffs, pastel-colored villages, and azure waters are the stuff of travel dreams. Its seafood is equally legendary. The waters off Positano, Amalfi, and Vietri sul Mare are abundant with red scorpionfish, used for stock, but also perfect for grilling whole, as well as shrimp and langoustines.

Dining here is often a glamorous affair, with stunning terraces overlooking the sea. Yet, the approach to grilling remains humble and respectful. Spigola (sea bass) and orata are classics, but look for local specialties like alicì (fresh anchovies) or suro (mackerel), which are oilier fish that take exceptionally well to the high heat of the grill, becoming incredibly flavorful and moist.

In the charming village of Cetara, famous for its anchovies and colatura di alici (fish sauce), Ristorante Acquapazza offers a more focused seafood experience. Their grilled fish is the star of the menu. Enjoy a whole grilled orata with a side of insalata di mare (seafood salad) and a bottle of mineral-driven white wine from the slopes of Mount Vesuvius. The view of the Tyrrhenian Sea stretching to the horizon completes this iconic Italian experience.

Venice’s Islands: The Lagoon’s Brackish Bounty

Venice offers a grilled seafood experience entirely unique from the rest of Italy. The Venetian Lagoon is a shallow, brackish ecosystem that produces seafood with a distinct, nuanced flavor profile. Here, the stars are not large open-water fish but smaller, delicate creatures like moeche (soft-shell crabs), canestrelli (bay scallops), and gò (a type of goby).

Grilling is a perfect way to cook the lagoon’s bounty. Seppie (cuttlefish) are often grilled and served in their own ink, while sarde (sardines) are a staple, transformed on the grill into something sublime with a crispy skin and rich, oily flesh.

While tourist traps abound in San Marco, the real experience is found across the water on the islands of Burano and especially Mazzorbo. Trattoria alla Maddalena on Mazzorbo sources its fish directly from the lagoon. Their grigliata di pesce di laguna is a revelation—a taste of the unique Venetian environment, smoky, saline, and utterly delicious, best enjoyed with a glass of fizzy, slightly salty Prosecco.

Conclusion: The Universal Language of the Grill

The journey for Italy’s best grilled seafood is more than a culinary tour; it is a cultural immersion. It connects you to the fisherman who caught it hours before, the chef who respects it enough to cook it simply, and the land (and sea) that provided it. From the rugged Ligurian coast to the vibrant waters of Sicily, the humble grill remains the great equalizer, a universal method that, in the hands of Italian masters, transforms the fresh catch of the day into a profound and unforgettable meal. The true best spot is ultimately the one you discover yourself—a tiny, unassuming shack on a remote pier where the grill is always hot and the day’s bounty is waiting.