Brisla Trattoria
Covers restaurants, bars, local dishes and the Food Valley, with menu and visit prices checked on the date shown.
UpdatedThis page carries dated prices or seasonal dates checked on the date above, and that window has now passed. Re-check the sources at the foot of the page before you book anything.
Brisla Trattoria is at Strada Farini 41/A, among the wine bars of Strada Farini. The Michelin Guide gave it a Bib Gourmand in the 2026 edition, its award for good cooking at moderate prices. Within the municipality of Parma, Michelin lists four Bib Gourmand trattorie, and Brisla is the only one in the historic center.
The house philosophy, printed on its site, is slow cooking: fire, time and steam rather than shortcuts. The menu is short, about 18 dishes. It is also the one central restaurant with bomba di riso on its current published menu, a baked rice mold that most Parma kitchens no longer make.
At a glance
- Prices
- Antipasti €14–€22, primi €14–€22, secondi €13–€26.
- Signature
- Bomba di riso with pigeon ragù, €22, 25 minutes to cook.
- Hours
- Dinner Wednesday to Sunday 7:30–10:30 p.m.; lunch Thursday to Sunday 12:30–2:30 p.m. Closed Monday and Tuesday.
- Booking
- Online through the restaurant's website, which asks guests to book there. WhatsApp +39 334 896 3990.
- Address
- Strada Farini 41/A, in the aperitivo street.
In this guide
The bomba di riso
The bomba di riso e ragù di piccione costs €22 and the menu warns it takes 25 minutes. It is a dome of rice baked in a mold with a filling of pigeon ragù, turned out and cut at the table. Order it with your starter so it arrives when you want it. The quail stuffed in caul fat with porcini and black truffle (€26) also needs 25 minutes.
For horse eaters
Brisla serves horse as a carpaccio marinated in spices with a light caper mayonnaise (€16), a gentler introduction than the raw pesto di cavallo sold at sandwich counters. It is a starter, not a main, so it works as a shared taste.
Hours and booking
Brisla is closed on Monday and Tuesday. Wednesday is dinner only; Thursday to Sunday it serves lunch and dinner. The restaurant asks guests to book online through its website. The room is small and the Bib Gourmand listing keeps weekend dinners busy, so book a few days ahead. After dinner you are already on the Strada Farini aperitivo walk, with Tabarro a short walk up the street toward Piazza Garibaldi.
Who it suits
Brisla suits diners who have already eaten tortelli twice and want to see what else the Parma kitchen does: offal, game birds, rabbit, frogs. It is less suited to a quick meal, because two of the best dishes take 25 minutes, and to anyone who wants a long list of pasta. There are no tortelli d'erbetta on the current menu; for those, go to Trattoria del Tribunale or out to Ai Due Platani. Vegetarians get the glazed carrots and the poached egg with spinach and Parmigiano fondue, and little else, so check before booking a group.
Frequently asked questions
Does Brisla have a Michelin Bib Gourmand?
Yes. Brisla Trattoria is listed as a Bib Gourmand in the 2026 Michelin Guide Italy.
Where can I eat bomba di riso in Parma?
Brisla serves bomba di riso with pigeon ragù for €22. Allow 25 minutes; order it at the start of the meal.
When is Brisla closed?
Monday and Tuesday. Wednesday is dinner only; Thursday to Sunday lunch and dinner.
How much does dinner at Brisla cost?
A starter (€14–€22), the bomba (€22) and a secondo (€13–€26) come to €49–€70 a head before wine on the current menu. Anolini at €14 instead of the bomba keep it lower.
Further reading
Official sources
- Brisla - menu (official) – All prices quoted, bomba di riso €22 with 25-minute cooking time, weekly specials; checked September 29, 2026
- Brisla - info and contacts (official) – Strada Farini 41/A, hours, closed Monday and Tuesday, online booking request, phone 0521 885619, WhatsApp 334 8963990
- Michelin Guide - Parma restaurant listing – Brisla Trattoria shown as Bib Gourmand, 2026 guide; checked September 29, 2026
- Michelin Guide - Brisla Trattoria – €€, Emilian cuisine, bomba di riso al ragù di piccione and arrosto farcito named
