Trattoria Villagio occupies two distinct spaces in Clifton, Virginia. Up front, a trattoria area serves an extensive raw bar — oysters, shrimp, crab legs, and clams — alongside wine, cheese, and salumi at marble-topped standing tables. Behind it, a main dining room seats more than 150 for a fuller sit-down meal.
The kitchen makes its own pasta and pizza dough, working San Marzano tomatoes into its sauces and turning out a New York-style pizza with a thin, crispy-chewy crust. The menu ranges from a raw bar and fried calamari with homemade marinara to a porcini-crusted filet carpaccio, a spicy-creamy Shrimp Badda Bing, and a bruschetta trio, with house-made meatballs, ricotta, and gelato rounding things out. Sous chefs Andy Gudiel and Ariel Linares run the kitchen.
Northern Virginia Magazine named Trattoria Villagio one of its best restaurants for 2025.
The kitchen makes its own pasta and pizza dough, working San Marzano tomatoes into its sauces and turning out a New York-style pizza with a thin, crispy-chewy crust. The menu ranges from a raw bar and fried calamari with homemade marinara to a porcini-crusted filet carpaccio, a spicy-creamy Shrimp Badda Bing, and a bruschetta trio, with house-made meatballs, ricotta, and gelato rounding things out. Sous chefs Andy Gudiel and Ariel Linares run the kitchen.
Northern Virginia Magazine named Trattoria Villagio one of its best restaurants for 2025.