Perbacco is located in downtown urban SF and is adjacent to it’s sister restaurant Barbacco. The restaurant boasts a brick wall original to the historic building which it currently occupies. Perbacco co-owner and chef, Staffan Terje is Swedish but his focus on Italian cuisine has proven that you don’t need to be from Italy to make and serve sensational Italian food.
Chef Terje is known for the quality of his pastas, and rightly so. The ravioli filed ricotta and spinach with a farm egg , truffle butter, morels and fava beans is rich and delicious - especially when you realize that the egg yolk is flowing out of the ravioli as you take your first bite. My two favorite dishes are the Truffle-herb ricotta gnocchi with wild mushroom sugo and Tagliatelle served with a pork sugo and porcini mushrooms. Both were outstanding and were served as part of their Tris option where a tasting of three pastas is shared by the whole table.
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