Accolades

  • Three Stars (Barbacco)
    San Francisco Chronicle
  • Go-To Place for Regional Italian (Perbacco)
    The New York Times
  • Three Stars (Perbacco)
    San Francisco Chronicle
  • Bib Gourmand (Perbacco)
    Michelin Guide
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • Barbacco
    220 California St
    San Francisco, CA
  • Perbacco
    230 California St
    San Francisco, CA

Where I Eat

Behind the Scenes

From My Menu

Chef Loretta Keller reviews Agnoli di coniglio at Perbacco
$$$ | Italian
Financial District
"These tiny pasta shapes with roasted rabbit are filled with more wonder than you could ever imagine. How could so much flavor get inside there? They're addictive!"
Chef Armando Justo reviews Salumi misti at Perbacco
$$$ | Italian
Financial District
"Being from Spain and now living in the States, it's not easy to find well-cured, European-style meats. Luckily, chef Staffan does an excellent job, and all of his meats are cured in-house. The salumi and salame are to die for, as well as the pancetta. I love everything pork!"
Chef Ryan Farr reviews 'Nduja at Barbacco
$$ | Italian
Financial District
"Staffan Terje and his talented staff know how to handle pig. They produce some of the best charcuterie in the city. The 'nduja, a spicy Calabrian sausage spread, is a must."
Chef Bridget Batson reviews Orecchiette at Barbacco
$$ | Italian
Financial District
"Chef Staffan has been making this dish for years before he opened Perbacco and Barbacco. I used to go to Scala's when he was the chef there just for that dish! I'm so glad it's on the menu at Barbacco. The combination of spicy fennel sausage and peppery broccoli rabe finished with Pecorino cheese is perfect!"
Chef Michael Recchiuti reviews Tajarin at Perbacco
$$$ | Italian
Financial District
"The pastas here are always perfect. The tajarin, or five-hour pork and porcini sugo, is outstanding with the hand-cut tagliatelle. Staffan is a master of taste, texture, and flavor."
Chef Anthony Strong reviews Vitello tonnato  at Perbacco
$$$ | Italian
Financial District
"This is the end-all, be-all of vitello tonnato. Actually, it's the only one I've ever liked. No fun twists, just elegant execution. It's subtle in the right ways and beautiful. "

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