Where to Eat in Gaeta.

Tiella di Gaeta (octopus, escarole or salt cod), fresh fish from the Gulf, the Oliva di Gaeta DOP, pizza by the metre and traditional sweets such as zeppole.

Pizzerias and street food 8–15 €. Trattorias 20–35 €. Fish restaurants 30 to 60 €. Fine dining from 50 € up.

In summer it is wise, especially along the seafront. Off season you will usually find a table.

Yes. Every venue is a Verified Partner, chosen by the Scopri Gaeta team for quality, service and authenticity.

On Lungomare Caboto, in the Serapo area and in the medieval old town, where the terraces look over the Gulf.

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The historic tiella shops in the old town and several bakeries make it fresh every day, with fillings that change with the season. Ask which ones have just come out of the oven: tiella is far better warm.

For dinner the medieval old town offers taverns and terraces in the alleys, Lungomare Caboto the seafood restaurants facing the harbour, and Serapo the places right on the beach. In summer it is worth booking, especially at weekends.

The signature dish is the Tiella di Gaeta, a rustic pie filled with octopus, escarole or salt cod. Then there is the fish from the gulf, the Gaeta DOP olive, votapiatto with baby squid, and pizza sold by the metre. For dessert, zeppole and baci di Gaeta.

Street food, tiella shops and pizzerias start at 8–15 € per person, and tiella can also be bought by the slice to take away. Trattorias in the old town stay between 20 and 35 €, with better-value set menus at lunchtime.

Yes: the historic centre and the everyday neighbourhoods live all year round, and many places stay open at weekends even in winter — especially during the Luminarie light festival, from November to January. It's the beach clubs and some seafront venues that close or cut back their hours in low season.