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Tigelleria Organic Restaurant
(Now Closed)Italian Restaurant$$$$
Downtown Campbell, Campbell
18 Tips and reviews
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Sean McBrideAugust 19, 2013Excellent Italian food! Ask for wine recommendations, as they have some delicious but unusual choices. Also, get the gnocchi. Wow!
JD MaloneSeptember 10, 2017There's rarely ever a reason to make a reservation here. The staff are friendly and the food has always been good.
Francesco MeofJanuary 20, 2016This is a very authentic Italian restaurant. It's not definitely cheap but it can be considered an upscale restaurant with style
So fresh and delicious. Buratta is a perfect appetizer. Delicious!
Einat FitzpatrickMay 30, 2015Was so nice to find gluten free and vegan options! Everything was absolutely delicious!
Eduardo RiveraFebruary 8, 2012Try the lunch buffet. All the food was fantastic. Try the pistachio spread on their freshly made bread.
Alec MitchellJune 10, 2014100% organic from antipasti to dolce. Polenta paired with the Modega is top
Vicente GoettenSeptember 29, 2013I don't understand why they take reservations. We reserved upfront and had to wait for 20 minutes... Frustrating!
Janet FoutsFebruary 3, 2010If you like real salumi you have to try the cutting board here. It could be an entire meal!
84 Photos
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Permanently closed (Show more)
- Mon
- 5:30 PM–10:00 PM
- Tue–Thu
- 11:30 AM–2:30 PM
- 5:30 PM–10:00 PM
- Fri
- 11:30 AM–2:30 PM
- 5:30 PM–11:00 PM
- Sat
- 5:30 PM–11:00 PM
- Sun
- 5:00 PM–10:00 PM
(408) 884-3808
Features
Credit Cards
Yes (incl. Discover & Visa)
Outdoor Seating
No
Dining Options
Table Service
Restroom
Yes
Food & Drink
Menus
Brunch, Dinner
Drinks
Wine, Full Bar, Cocktails
See More
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- 7.5
"very good pinot noir, polenta, salads and bread. great service. sit outside if you can, smells inside."
Nic Fischer - 7.2
"House specialty Gnocci Pesto and housemade Tiramisu. You can't go wrong."
Mary Matlack - 8.1
"Nice find in a small neighborhood center. Stopped by for lunch. We tried their Arancini for appetizers. Full of flavor and very rich. Linguini & clams, lasagna, and a muffuletta all enjoyed."
Mike Bobadilla
