Osteria Acqua E Farina

Solid Italian. Ton of food not on the menu, ask about the specials. Both our entrees were not on the menu. Chicken Piccata and Gnocchi bolognese. Gnocchi was great but different. Very tender, just melted in your mouth. Piccata was good but a tad bit too lemony.

If your looking for a good traditional Italian spot this is a gem you really need to visit. The octopus is amazing, the pasta alle vongole is really good and the pizzas are spot on. ENJOY!!!

I ordered sea bass bronzeano It was a whole fish with assorted vegetables. Wonderful food

Alejandro Brown

Solid Italian. Ton of food not on the menu, ask about the specials. Both our entrees were not on the menu. Chicken Piccata and Gnocchi bolognese. Gnocchi was great but different. Very tender, just melted in your mouth. Piccata was good but a tad bit too lemony.

VirgilioAlfredo Suazo

If your looking for a good traditional Italian spot this is a gem you really need to visit. The octopus is amazing, the pasta alle vongole is really good and the pizzas are spot on. ENJOY!!!

joe h

We had a wonderful experience here for dinner recently. The waiter was incredibly friendly and knowledgeable. The food was very good. My wife had tortellini and I had a pizza. We had the antipasto misto as an appetizer. Everything was delicious. The ambiance is very pleasing and warm.

C Stewart

What a hidden gem Authentic Italian in a quaint intimate no nonsense setting. The servers are all personable and knowledgeable, specials galore. Even though our first time here evident that it's a local spot because patrons are friendly sharing stories and looking for interaction with one another. The food- pastas, you can't go wrong. Homemade gnocchi, Pasta ala Norma, plus all the usual suspects. Fresh seafood options also can be prepared in the wood fired oven. There's only so much room so regrettably didn't try any pizza but snagged a photo for this review. Overall great spot. Cons- no bar. So if you're waiting for a table you are probably pacing around outside ! Pros- authenticity and hospitality

Katie Lou

We were skeptical originally - solely based on the basic sign outside saying “Italian restaurant” but read the reviews so trusted the people. It was a fantastic decision! We had 2 pizzas and meatballs for starter. The meatballs were pricier than we expected, but they were very good so pleased we ordered them. The pizza was also very good! We couldn’t finish it so took the remainder in a takeaway box. Would definitely recommend coming here. Service was also super fast - we were in and out within 45mins!

Anthony Vazquez

Having just returned from Italy, we were suggested to give this place a try and all was so delicious. What a gem! Outstanding food and warm friendly service at this restaurant. The picture we took does not do it justice but believe me the taste and flavor were phenomenal. So glad it was recommended to us. Definitely will be returning customers.

Vincent Urdi

Having grown up in a Sicilian household with homemade authentic cuisine on a daily basis, I believe I can give honest reviews of Italian restaurants. This establishment is hitting all of the marks. Our food was exceptional and the specials were very well conceptualized. From beginning to end the service was very good and personalized without being overly aggressive. I will definitely be making another visit when I return to the Fort Lauderdale area.

Derrick Blackwell

One of our Christmas Eve traditions is having dinner after our church service. It’s been awhile since we’ve been to Osteria Acqua Farina and boy were we judging it against our recent trip to Rome! Would it provide us with the same amazing food? This place is fantastic!! A small hole in the wall local restaurant where the owner/chef comes out of the kitchen to greet you. It’s gives you the comfort of home, Italian style!! They make some pastas in-house and the artichoke directly from Italy. I’ve never had lobster tail flavored so well and tiramisu that perks you up because it’s properly made with expresso! Let’s talk about the amazing service from all of the staff who all pitched in to make sure our dinner flowed well (which reflects on the great ownership). If you blink you will miss this restaurant and the parking lot is tight, but it’s worth it!

Trish Boccuti

This place looks unassuming from the outside, but you are walking into some amazing Italian food. The service here is excellent- the server provided awesome recommendations, our water stayed filled, and he was very friendly. I’m typically particular about my Italian food, and this place exceeded my expectations. We started with two appetizers- grilled octopus and a burrata/prosciutto dish. The octopus was super tender and seasoned perfectly. The burrata dish was an excellent mix of flavors. I had the lobster ravioli for dinner and it was out of this world. My friend had the veal Parmesan and it was huge, tender, and delicious. We couldn’t have asked for a better meal

Francois Cournil

We loved it! The antipasti were awesome and a meal by themselves. All the pizze were excellent, San Daniele, diavola, rustica. We also enjoyed drinking the Montepulciano. Great service. Will go back to try the pasta. Recommended.

phil t

Genuine Italian cooking. Excellent service and delicious food. If you are looking for an atmosphere like in Italy you will find it here. The menu is very full and they always have plenty of specials. We enjoyed the fresh Mediterranean Sea Bass and Lasagna. Our waiter was highly professional and very attentive.

Becky Stetler

I ordered sea bass bronzeano It was a whole fish with assorted vegetables. Wonderful food

Liana C

this place made my first time in Florida feel like home! had a delicious pizza along with sausage ragu orecchiette…. i would 100% return and recommend. also such sweet staff.

Amazing. The staff were ALL so kind and welcoming. The food was delicious and that chili oil… man.

Absolutely marvelous gem. Old world atmosphere, professional waiter, exceptional cuisine. The Napoli pizza was authentic from a wood fired oven. It’s a slice of Europe in Lauderdale.

Love this intimate excellent neighborhood restaurant. Pure class, excellent staff and deliciousness. Veal parm chop was gigantic , tender and just phenomenal and the corvina as well. Highly recommend!

I wish I had taken pictures. This was the best authentic Italian food that I've had in a very long time. We had the Califlower gratin. It was so creamy and so delicious. I then had the chicken parmigiana. The portion was huge. Two people.could have shared the meal. Enrico was so knowledgeable and was very attentive. Great atmosphere. Quiet and cozy. Definitely will have to come back.

Tambra Miliman

I wish I had taken pictures. This was the best authentic Italian food that I've had in a very long time. We had the Califlower gratin. It was so creamy and so delicious. I then had the chicken parmigiana. The portion was huge. Two people.could have shared the meal. Enrico was so knowledgeable and was very attentive. Great atmosphere. Quiet and cozy. Definitely will have to come back.

paul g wiegman

Absolutely marvelous gem. Old world atmosphere, professional waiter, exceptional cuisine. The Napoli pizza was authentic from a wood fired oven. It’s a slice of Europe in Lauderdale.

gaylee Girl

Love this intimate excellent neighborhood restaurant. Pure class, excellent staff and deliciousness. Veal parm chop was gigantic , tender and just phenomenal and the corvina as well. Highly recommend!

Johnny Nguyen

Oh man, this place is AWESOME! My girlfriend and I really reeeeally enjoyed their food. It's one of those places that you miss. We were visiting Fort Lauderdale from California and wasted most of our days eating at restaurants on the water that had good reviews but underwhelming food. Since we got sick of hitting one bad seafood restaurant after another, we decided to just try this local Italian spot right across the street from our AirBnb. I had a hunch it was good since all the positive reviews were listing all the entries that were "to die for". We went in there hungry and were greeted with a pleasant escape away from regular'ol America. There's definitely an authentic ethnic-ey vibe in here. Our waiter had a lot of character and kinda quirky, which we liked a lot. For the hell of it, we ordered 3 things. Oh man....3 for 3!!! All of the dishes were perfect. The pizza, the pasta, the appetizer. Service was great and you could this spot was a local gem since every other table around us seemed to be excited about their food and you could hear other people bragging to their friends about how amazing this place was and what they HAVE to try. You can even see it for yourself...you'll be looking over your shoulder the entire time looking at all the dishes being carried around. The very next day (our last day), we came right back and even got the same waiter. And ordered 5 entirely different things. Once again...all hits. You really can't go wrong with this place. Just so you have an idea of this place's character...I went next door to get my iPhone screen repaired while we were waiting on the food and the waiter ran over to tell me, "HEY MAN! Your fish is getting cold, this is a crime!!" I hurried back and watched him de-bone my branzino with all the pride in the world. Hahaha!

I had the mushroom white Pizza, something new for me. It was very tasty but not overly salty or spiced. My wife had a papardello (big and wide) pasta with Bolognese sauce. I thought it was very good. Only down side was the fumes from the fuel delivery at the gas station next door.

R B

I had the mushroom white Pizza, something new for me. It was very tasty but not overly salty or spiced. My wife had a papardello (big and wide) pasta with Bolognese sauce. I thought it was very good. Only down side was the fumes from the fuel delivery at the gas station next door.

Small, but it is a bit classy. Seriously, service was on point. The food was not great today, unfortunately. My pasta was coated in butter and had very little alfredo sauce. The meatballs were a little bland. Her chicken liver was a paste blend with pasta. Not especially good. I did enjoy the merlot, but she had to settle for a foreign beer. Surprisingly dissatisfied today, we had a really great meal here a few months ago. Cheers.

robert mcminn

Small, but it is a bit classy. Seriously, service was on point. The food was not great today, unfortunately. My pasta was coated in butter and had very little alfredo sauce. The meatballs were a little bland. Her chicken liver was a paste blend with pasta. Not especially good. I did enjoy the merlot, but she had to settle for a foreign beer. Surprisingly dissatisfied today, we had a really great meal here a few months ago. Cheers.

There are disappointments in life so profound they do not simply fade. My visit to a place audaciously called Italian Restaurant was one such disappointment. From the moment I entered, I was met with an atmosphere so desperate to appear cultured that it nearly begged for applause. Dim lights, clinking glasses, and the faint murmur of confusion not sophistication. Just trying far too hard. The space was far too small for the amount of servers darting about, each unsure of whether they were there to serve, perform, or simply exist as part of the décor. The bread, I will admit was fairly good, as i had hope only to be squandered. I ordered an unsweetened tea to play safe, last thing i want to hear from a (traditional) restaurant was pepsi or Coke products only. and i decided for something they would be well accustomed too by now a simple red-sauce pasta. The waiter stared at me as though I had said it in german. He eventually suggested meatballs over linguine. I agreed, simple as can get. not his fault they don’t educate there waiters, of the very food they serve, What arrived was a dish so devoid of care, it might have been assembled by a man with no care for his craft. But more interested in video games. The sauce carried the unmistakable tang of tin can tomatoes, metallic, and sour. It had not been grazed with seasoning, nor comforted by garlic, nor given the dignity of a slow simmer to remove the unbearable sour taste of uncooked tomatoes. What i was served was anything but traditional. The pasta itself was undercooked not al dente, but al insulto. Each bite an unwelcome reminder that effort and understanding are not the same thing. And yet, the waiter stood beside me with the pride of an artist unveiling a masterpiece, Never have I felt so estranged from the concept of Italian food. To call this cuisine is to call a cat a lion. I sat there, bewildered that the other patrons could even stomach it. Even Outback Steakhouse, a place more famous for its ability to give burnt stakes than any Italian ambition, could teach these “chefs” a thing or two about cooking. I suspect the kitchen is staffed by Italians that prefer the word Gravy,

Lssm

There are disappointments in life so profound they do not simply fade. My visit to a place audaciously called Italian Restaurant was one such disappointment. From the moment I entered, I was met with an atmosphere so desperate to appear cultured that it nearly begged for applause. Dim lights, clinking glasses, and the faint murmur of confusion not sophistication. Just trying far too hard. The space was far too small for the amount of servers darting about, each unsure of whether they were there to serve, perform, or simply exist as part of the décor. The bread, I will admit was fairly good, as i had hope only to be squandered. I ordered an unsweetened tea to play safe, last thing i want to hear from a (traditional) restaurant was pepsi or Coke products only. and i decided for something they would be well accustomed too by now a simple red-sauce pasta. The waiter stared at me as though I had said it in german. He eventually suggested meatballs over linguine. I agreed, simple as can get. not his fault they don’t educate there waiters, of the very food they serve, What arrived was a dish so devoid of care, it might have been assembled by a man with no care for his craft. But more interested in video games. The sauce carried the unmistakable tang of tin can tomatoes, metallic, and sour. It had not been grazed with seasoning, nor comforted by garlic, nor given the dignity of a slow simmer to remove the unbearable sour taste of uncooked tomatoes. What i was served was anything but traditional. The pasta itself was undercooked not al dente, but al insulto. Each bite an unwelcome reminder that effort and understanding are not the same thing. And yet, the waiter stood beside me with the pride of an artist unveiling a masterpiece, Never have I felt so estranged from the concept of Italian food. To call this cuisine is to call a cat a lion. I sat there, bewildered that the other patrons could even stomach it. Even Outback Steakhouse, a place more famous for its ability to give burnt stakes than any Italian ambition, could teach these “chefs” a thing or two about cooking. I suspect the kitchen is staffed by Italians that prefer the word Gravy,