Pronto Piccola Italia | Italian Restaurant
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Posted by the owner · reviewed before publishing · times are Costa Rica local
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Italian cooking that regulars rank at the top in Santa Teresa, and the focaccia is the thing people dream about — order it alongside spaghetti and meatballs or the truffle gnocchi, baked out of a gold-tiled wood oven. Prices sit with the town's, and the quality and portions make it feel worth it. Warm, thoughtful welcome at the door.
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Plaza wave, Provincia de Puntarenas, Santa Teresa, 60111, Costa Rica
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Came in for a meal and honestly had a great experience. From the moment I arrived, the team was quick, efficient, and genuinely friendly. I was greeted warmly at the entrance and they even asked where I’d prefer to sit — either more in the middle where there’s more “vibe” and light, or a quieter corner. Small detail, but it made the whole place feel thoughtful and welcoming. Food was excellent. I ordered spaghetti with meatballs, focaccia, and a water — total was around 22,000 CRC. It’s not the cheapest Italian in town, but the quality (and the portion sizes) make it feel worth it. The pasta/meatballs combo tasted really well-made and satisfying, and the focaccia was a perfect add-on. Overall, this feels like a true top spot for Italian in Santa Teresa — lots of places do pizza, but not everyone delivers on flavor and quality like this. Would definitely come back.
This was the best food and dining experience we had in Santa Teresa. The meal was over the top amazing by our server. He went above and beyond to make sure we had an exemplary experience. The cocktails and specialty cocktails were amazing, some really cool drinks available. Prices on par with general pricing in Santa Teresa.
It was a good little spot to sit down and have some Italian food. Make sure you pay attention to what's on your pizza. We ordered what we thought was a "normal" pizza and got some fancy not so tasty white pizza. The foccsia with tomato was really good. Staff was friendl. The golden tiled pizza oven was cool. The lasagna was ok but not sure if it was the "bolganase" style that we weren't used to or they way they did it.
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