Bright and briny, this dish pairs fresh crab with perfectly al dente spaghetti and a kiss of lemon. The pangrattato adds texture and nuttiness. It's a simple formula executed with precision, allowing the crab's sweetness to shine.
Tips from diners
A customer favorite that appears regularly but may vary slightly based on catch. Ask your server about the crab source.
Traditional Sardinian pasta shaped like little shells, finished with a slow-cooked spicy sausage ragù and bright saffron. This is Southern Italian comfort food executed with the restaurant's signature attention to ingredient sourcing and technique.
Tips from diners
A warming, soulful pasta that's lighter than a Bolognese but hits the spot. Good choice for a mid-week meal.
A delicate pasta course that showcases Southern Italian technique. The gnocchi are light and cloud-like, made fresh in the visible pastificio. The caviar adds a briny pop and the lemon butter keeps the dish bright and elegant.
Tips from diners
This is a showcase for the pastificio and a light but impressive pasta course. Highly recommended if you want to taste the kitchen's precision.
A Southern Italian approach to seafood where the wood-fired grill imparts a subtle char and smokiness. The ras el hanout spice blend and supporting vegetables create complexity while the swordfish's meaty texture holds up to bold flavors.
Tips from diners
The wood-fired oven is at its peak during dinner service — try a grilled seafood or meat dish to taste the kitchen's signature.
A celebration of Southern Italian seafood tradition. This large-format dish showcases fresh shellfish in a saffron-touched fregola (Sardinian couscous) base, finished with the restaurant's signature spiced oil. Requires 30 minutes notice, making it ideal for groups or special occasions.
Tips from diners
Call ahead or mention at your reservation that you want the Sardinian paella — it requires 30 minutes to prepare. Perfect for splitting between 2-4 people.
Bar Volpe opened in 2021 as Karen Akunowicz's second Boston restaurant, inspired by her travels through Southern Italy. The kitchen centers on wood-fired cooking, with a visible pastificio where fresh pasta and mozzarella are made throughout service. Awarded Michelin Bib Gourmand in 2025. The restaurant also sells fresh pasta and sauces to go.
Sit near the glass pastificio wall to watch the pasta being made during your meal. Ask your server for a table by the window if available.
Tuesday-Thursday are quieter than weekends. Book early in the week for a more relaxed pacing.
You can buy fresh pasta and housemade sauces to go at the pastificio counter. Great for home cooking.
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