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About us

Trattoria No.5 is the family-owned Italian restaurant. We call it family one not only because we are happy to meet big families and guests with children, but also because Trattoria is the family business of mother Larysa, and her daughter Ganna: two passionate about what they do, two who are desperately in love with Italy and its cuisine, two owners of the restaurant. By opening Trattoria No.5, we had a dream to create local restaurant of European type. Such one, where guests would come during the day to have a good meal or just a glass of house wine. And such a restaurant where guests would love to come back to celebrate a special event and enjoy the dinner and live music evening.

From the very first day until now we comply with the principles of the authentic Italian Trattoria: we cook from scratch of local and seasonal food products. Every morning, we bake fragrant bread, and we make the fresco pasta, which is always fresh, with the proper flour and olive oil. We cook pizza on a thin dough and know the secret of a house-made limoncello.

Take a look at our menu

Our wine room counts more than 50 types of wine from all over the world. In summer we make home-made gelato and sorbets and in the evening the live music sounds of saxophone and piano fill in our summer terrace.

Full wine list

There are two menus in Trattoria: main and seasonal one. The main menu is the classic of Italian cuisine: carpaccio, risotto, pasta with carbonara sauce and other well-known Italian dishes. Our seasonal menu is called la gazzetta, because it looks like a printed newsletter on the craft paper: this is where our Chef creates new dishes. We travel the different Italian regions in our seasonal menus and familiarise our guests with new food products. We use seasonal vegetables, fruits and herbs in our seasonal menus.

We experiment and learn continuously to surprise our regular guests with new tastes and culinary combinations. We are not afraid to make mistakes and work to ensure that the Trattoria becomes even more comfortable every day, and the restaurant halls would always been crowded.

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