Osteria Novella
Italian, Pasta, Pizza Book a table: 7:00 PM 7:15 PM 7:30 PM MoreAbout Osteria Novella
Customers' Favorites
Rigatoni Special
Osteria Novella Reviews
73 ratings
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Amazing customer service and recommendations. I am vegan and they had a whole separate menu. I’ve only been to a few Italian vegan spaces and this is by far the best one. Mind you, I travel and I am a foodie and I’ve been to big cities, but Madison and Novella, you are by far the best Italian food I’ve had in a long time. Also great wine.
The drinks, food, and service were all fantastic! OSTERIA NOVELLA might just be my new favorite Italian restaurant.
Ordered the pepperoni pizza, Mezze Maniche Genovese pasta, and the zeppole desert for pickup.
The pizza was our favorite part of the meal. Very fresh tasting mozzarella, with crispy crust.
The pasta (not pictured) was delicious! Can’t wait to try the rest of the pastas.
The zeppole was the perfect ending to savory meal and truly tasted like a perfected treat.
The pizza was our favorite part of the meal. Very fresh tasting mozzarella, with crispy crust.
The pasta (not pictured) was delicious! Can’t wait to try the rest of the pastas.
The zeppole was the perfect ending to savory meal and truly tasted like a perfected treat.
Hours
| Monday | 4 - 9PM |
| Tuesday | 4 - 9PM |
| Wednesday | 4 - 9PM |
| Thursday | 4 - 9PM |
| Friday | 4 - 10PM |
| Saturday | 4 - 10PM |
| Sunday | Closed |
Osteria Novella is an Italian restaurant in Madison that offers amazing customer service and great recommendations. The restaurant has a whole separate vegan menu and is considered by a foodie who loves to travel and loves to try great vegan food to be by far the best Italian space, with great wine. The restaurant is cute with an inside and outside option for seating. On a Saturday night, there was a quick 5 minute wait to sit at the bar, which was quite comfortable, and the bartenders were great. The Ahi tuna tartare tasted great, with hazelnuts that added a fun texture, though it was a bit salty. The Funghi pizza had an amazing crust, and the bartender suggested adding some olive oil to the pizza which really took it to the next level, though the fingerling potatoes overpowered the pizza a little bit. The Rigatoni had fresh pasta and was really good but could have used a touch more salt. The portions are VERY generous. A frequent guest notes that the Ahi Tuna Tartare with extra crostini and the Industry Sour made with Fernet-Branca are favorites, and the hospitality is unmatched with a warm welcome, attentive staff, and a friendly atmosphere. The ambiance is cozy yet modern, thoughtfully detailed with local art and photos. The eggplant fritters and crostone antipasti are awesome, and the pepperoni pizza with very fresh tasting mozzarella and crispy crust, the Mezze Maniche Genovese pasta, and the zeppole desert are all delicious.