This Piedmontese classic pairs slow-roasted veal with a tuna-lemon sauce that's simultaneously rich and bright. The veal is sliced paper-thin; the sauce coats each slice without overwhelming it. Reviewers praise the balance of flavors and the quality of both the veal and the tuna sauce.
Tips from diners
Start with the vitello tonnato—it's light, refined, and sets the tone for the meal. The capers provide the perfect accent.
This signature dish showcases Staffan Terje's mastery of hand-rolling. Tajarin is thinner than spaghetti—delicate enough to let the pork sugo (ragù) shine. The porcini infusion adds earthiness and umami. Reviewers consistently cite this as the dish that brings them back. Terje sources his pork from specific producers, and the ragù simmers for hours.
Tips from diners
Order the tajarin—it's the reason to visit. The pasta is made by hand daily, and the ragù has been simmering since morning service.
Agnolotti dal plin are tiny, intricate handmade dumplings—the 'plin' refers to the precise pinch used to seal them. Filled with a rich meat filling, they're served in a simple butter sauce that lets the pasta and filling shine. The execution requires extreme precision and skill.
Tips from diners
The agnolotti dal plin are equally stunning as the tajarin. They're smaller, more delicate, and require attention to the pasta itself.
The octopus is pressed and roasted until tender, then paired with a composed salad of fresh and acid components. The celery root provides earthiness; grapefruit adds brightness; squid ink vinaigrette brings depth. Reviewers praise the tender octopus and the balanced accompaniments.
Tips from diners
The roasted octopus is substantial enough to serve as a light main. The celery root and grapefruit salad is a perfect contrast to the tender octopus.
This deconstructed tartare shows Chef Terje's creativity within tradition. The venison is raw and finely minced; the sunchoke chips add textural contrast. Passatina (tomato sauce) and barolo-aged scotch create depth; the truffle adds luxury and earthy aroma. Reviewers note the dish's complexity and the high quality of the venison.
Tips from diners
The carne cruda is not for everyone, but for those who enjoy raw preparations, this is a masterwork. The truffle is generous.
Opened in 1999 by chef Staffan Terje and owner Umberto Gibin, Perbacco introduces San Francisco to the full range of Piemonte and Liguria's flavors with a touch of Provence by way of France. The narrow Financial District room features a wine list obsessed with Barolo and the Piemontese classics. Hand-rolled tajarin (delicate egg pasta thinner than spaghetti) with pork sugo is the signature. Terje's commitment to sourcing—from Umbrian guanciale to local produce—and his decades mastering Northern Italian technique create one of the city's most authentic Italian experiences.
Book in advance. The narrow space seats maybe 30 people, and regulars book months ahead. Lunch is easier to walk into than dinner.
The wine list is obsessed with Barolo and Piedmontese classics. Ask your server for a wine pairing—the list is deep and the pairings are thoughtful.
Perbacco is intimate and romantic—perfect for celebration. Friday dinner is the most popular seating, so book early.
Lunch is available Tuesday through Friday. It's a more relaxed pace and a great way to experience the kitchen's quality at a lower price point.
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