Calafuria: Italian dining in a preserved Reno home, blending classic flavors with modern flair.
Calafuria is an Italian restaurant and catering service at 725 S Center St, Reno, NV 89501. Housed in a lovingly preserved 1920s home in downtown Reno, it offers a warm, open-kitchen dining experience with friendly, attentive service. Menu highlights include handmade pastas like carbonara and mushroom pasta, plus gnoccho fritto, meatballs, Caprese, and seafood dishes with generous portions.
725 S Center St, Reno, NV 89501, USA
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Enjoy authentic Italian dishes like handmade pasta, ribeye, and seafood in a cozy, historic setting.
Bring Calafuria's exquisite cuisine to your events with customized menus for parties, corporate functions, and more.
Order our signature dishes for delivery to enjoy restaurant-quality Italian meals in the comfort of your home.
Host unforgettable weddings and events in our charming 1920s home, featuring indoor and patio spaces with full-service catering.
Book private areas for special occasions, offering personalized menus and dedicated service in an intimate atmosphere.
Overall rating
Grace Merkler
Three of us dined here last night and we loved it! Our server was friendly and helpful. We shared the gnoccho fritto, meatballs and Caesar salad to start and split the mushroom papardelle and seafood spaghetti. We had more than enough food and enjoyed the $13 martinis! Highly recommend for a great meal and ambiance.
Dominik V
Although the drinks were a bit flavorless…. The sweet corn ravioli was one of the best, most unique things I’ve ever tasted. I would ask for this dish on my deathbed.
Vince Lahey
Tucked inside a lovingly preserved 1920s home on a quiet street in downtown Reno, Calafuria is the kind of restaurant that makes you want to linger until the chairs go up and the busboys start sweeping around your feet. From the moment my wife and I stepped through the door, we felt like we were walking into a friend’s house—a friend who just happened to have converted the back half of their home into a full-size, open kitchen. We were intrigued by the chef’s backstory: an American, classically trained in Italy, who staged at the world-famous Noma in Copenhagen, opened a restaurant in Calafuria, Italy, and then returned home to Reno to share the wealth of his culinary travels. We started light with the Caprese salad—a bit of a surprise to see cherry tomatoes where I would have expected beefsteak or San Marzano. But their sweetness perfectly balanced the mini mozzarella balls and basil chiffonnade, all drizzled with just enough balsamic and EVOO to remind you that restraint is its own art form. For our main course, we shared the Fettuccine Carbonara (homemade fettuccine, naturally) and the Ribeye with house smashed potatoes and roasted vegetables. Here’s where the quality truly came through. The ribeye was perfectly cooked—arguably the most tender cut of meat I’ve had in recent memory. A simple pepper sauce paired beautifully with the carbonara’s creamy, peppery flavors. And to be clear, this was real carbonara—no cream here. Just the luxurious silkiness of egg yolks binding pecorino, guanciale, and pasta into an unforgettable bite. The roasted bell pepper, zucchini, and Vidalia onion medley added another layer of sweetness, tying the primi and secondi together like a Tuscan sunset. Service was impeccable: warm, attentive, and never intrusive. Our server guided us through the menu with the ease of someone who clearly loves the food as much as the chef does. Calafuria isn’t just dinner—it’s transportive. A place where you can almost hear the waves of the Tyrrhenian coast in one bite and feel the discipline of a Noma kitchen in the next. Perhaps that’s the magic of this place: a quiet meritage of two culinary worlds, where French Laundry meets Noma, in the most unexpected corner of Reno.
Joseph Hoffman
Came for dinner with a group of friends. We were sat on the side patio a little before sunset. There were supposed to be lights that automatically turn on at dusk, but for some reason didn't, so the end of our meal was mostly dark. Thankfully staff brought some lamps to have on our table. Service was very good throughout dinner. Overall the food was very good, and the portions were just right. The Ceasar was good, though could have used a little more dressing as it was a little dry. An offer of fresh cracked pepper would have been appreciated, but I was able to use some preground that was on the table. My wife ordered the ribeye and it was cooked, as she asked, to the perfect rare temperature. The carbonara was made well. I'd been wanting to come here for a while and finally did, and I was every bit as happy and impressed as I thought I would be. I'll definitely be returning to try some other dishes I was eyeing.
Riccardo Panella
Very nice restaurant, great location, great atmosphere, amazing food!! You can literally taste the experience and the passion that they put in each dish, very knowledgeable staff is able to bring to the table traditional plates with an hint of innovation that bring any plate to a whole new level! Very very recommend
