A foundational Roman dish executed with precision — the cheese and pepper create a silky emulsion with each strand of fresh pasta. This is the measure of a kitchen's fundamentals, and Toscanini's version has earned praise across multiple reviews for balance and texture.
Tips from diners
Order this before anything else — it's the soul of the menu and showcases everything the kitchen does well.
Request a table with a kitchen view to watch the chefs work.
Paccheri requires a light touch — the large form can absorb sauce unevenly. Here, the guanciale is properly rendered, the sauce balances salt and acidity, and the pasta maintains bite. This is a dish that rewards the kitchen's commitment to building flavour in stages rather than dumping everything together.
Tips from diners
One pasta dish per person is rarely enough — consider sharing and trying multiple plates.
A classical finish that requires precision in the set — too firm and it becomes elastic; too soft and it collapses. This version is smooth and yields gently, paired with bright fruit that cuts through the richness.
Tips from diners
Leave room for dessert even if you're very full — the pannacotta is lighter than it appears.
Beetroot and goat cheese is a pairing that can easily turn saccharine. Toscanini manages the sweetness by balancing acidity in the sauce and the earthiness of the beet. The filling is generous, and the pasta skin is thin enough to avoid doughy thickness.
Tips from diners
The vegetable dishes here are not an afterthought — this ravioli stands on its own without needing meat.
Reviewers consistently note this dish for its balance of char and tenderness. Octopus can become rubbery with rough handling; this version shows a kitchen willing to cook it properly and finish it with restraint.
Tips from diners
Availability depends on the daily catch — confirm they have octopus when you make your reservation.
Founded in 1985 by Maud Moody in Amsterdam's Jordaan neighborhood, Toscanini moved to its current home on Lindengracht in 1990. The kitchen is deliberately visible to diners, reinforcing the homemade quality of every plate. Home-made bread comes from their own bakery; all pastas are rolled by hand. The menu changes seasonally with daily specials.
Reservations open online one month in advance at 9 AM. Tables fill quickly on weekends.
Maximum party size is 8 guests, 6 per reservation. Groups larger than this should call to arrange alternatives.
The open kitchen means you'll see every element of the meal being assembled. Arrive early if you want counter seating with a clear view.
The wine list is Italian-focused and pairs well with the menu without requiring deep pockets — ask for recommendations by region if unsure.
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