You’re walking down a street in Liverpool—specifically Wood Street—and you see a sign that looks like a standard, cozy Italian joint. Most people walk in expecting a carbonara and maybe a glass of Chianti. They aren't wrong. You can definitely get that. But then you look at the other side of the menu and see Sarmale. That’s when things get interesting. Villa Romana Italian & Romanian Restaurant is one of those rare places that manages to bridge two completely different culinary worlds without feeling like a chaotic food court.
It’s a bit of a local legend. Honestly, if you live in the North West and haven't ended up here after a long day of shopping or before a show, you're missing a specific kind of Liverpool magic. It isn’t just about the food. It’s the vibe. It feels like a family kitchen where the owners couldn't decide which country they loved more, so they just did both.
The Identity Crisis That Actually Works
Most restaurants try to be one thing. They want to be "authentic Neapolitan" or "traditional Eastern European." Villa Romana Italian & Romanian Restaurant ignores those rules. You have the heavy hitters of Italy—bruschetta, lasagne, and pizzas that actually have a decent crust—sitting right next to Romanian staples like Mici (those delicious, casing-free grilled sausages).
Why does this work? Basically, because the Mediterranean and the Balkans share a soul. Both cultures prioritize sitting around a table for three hours, drinking way too much wine, and eating bread that was probably baked five minutes ago.
When you sit down, the smell of garlic is the first thing that hits you. It’s universal. It doesn’t matter if that garlic is going into a tomato sauce or a sour Romanian soup; it signals that you’re about to eat something that wasn't made in a microwave. The restaurant itself has this rustic, slightly underground feel with exposed brick and warm lighting that makes you forget it’s raining outside.
What You Should Actually Order (Don't Play It Safe)
If you go to Villa Romana Italian & Romanian Restaurant and only order a Margherita pizza, you’ve failed. Sorry, but it’s true. You’ve got to lean into the Romanian side of the house.
Try the Sarmale. These are cabbage rolls stuffed with minced meat, rice, and spices, usually served with a big dollop of sour cream and a side of polenta (mamaliga). It is the definition of comfort food. It’s heavy. It’s savory. It’ll make you want to take a nap immediately after, but in the best way possible.
- The Mici (or Mititei) are another non-negotiable. They are small, grilled rolls of ground meat—usually a mix of beef, lamb, and pork—heavily seasoned with garlic, bicarbonate of soda, and thyme. They have this specific springy texture that you just don't get with standard sausages.
- On the Italian side, the Pollo alla Crema is a massive hit. It’s chicken breast cooked in a mushroom, onion, and white wine cream sauce. It’s simple, sure, but the execution is what keeps people coming back.
- Don’t skip the Ciorba. Romanian sour soups are legendary for a reason. Whether it's the tripe soup (Ciorba de Burta) for the brave or the vegetable and meat versions, they use borș or lemon to give it that signature tang.
The portions are huge. Seriously. If you’re a light eater, you might want to share, but honestly, just take the leftovers home. They taste better the next day anyway.
The Cultural Bridge in Liverpool
Liverpool is a city built on migration and melting pots. It makes sense that a place like Villa Romana Italian & Romanian Restaurant thrives here. You’ll see tables of Italian expats, Romanian families celebrating birthdays, and local Scousers who just want a good steak.
The staff usually reflect this mix. You’ll hear a blend of accents and languages, but the service is consistently mentioned in reviews for being "old school." That means they actually pay attention to you. They aren't just turning tables as fast as possible. They want you to enjoy the wine. They want you to try the Papanasi for dessert.
Speaking of Papanasi—if you leave without eating these, we can't be friends. They are fried doughnuts made with a soft cheese (like ricotta or cottage cheese) in the dough, smothered in sour cream and blueberry jam. They are hot, cold, sweet, and tangy all at once. It’s a texture explosion.
Dealing With the "Fusion" Label
People call this fusion, but it isn't really fusion in the "sushi-burrito" sense. It’s more like a co-existence. The menu doesn't try to put Romanian spices on a pizza (usually). Instead, it respects the boundaries of both cuisines while acknowledging that the people eating them probably like a bit of both.
The Italian side is handled with the classic "Mamma's kitchen" approach. We’re talking about rich Bolognese sauces that have simmered for hours and pasta that isn't mushy. The Romanian side provides that rustic, earthy contrast.
One thing most people get wrong about Romanian food is thinking it’s just "Russian lite." It’s not. It has heavy influences from the Ottoman Empire, Austro-Hungary, and yes, Italy. That’s why a restaurant like this feels more natural than it sounds on paper. The Latin roots of the Romanian language and culture make the pairing with Italy almost logical.
Reality Check: The Logistics
If you’re planning to visit Villa Romana Italian & Romanian Restaurant, keep a few things in mind.
- Weekends are packed. Since it's located right in the heart of the city (Wood Street is basically nightlife central), Friday and Saturday nights get loud. If you want a quiet, romantic dinner, go on a Tuesday.
- The Basement Factor. A lot of the seating is downstairs. It’s charming and atmospheric, but if you have mobility issues, make sure to mention that when you book so they can keep you on the ground floor.
- The Price Point. For the amount of food you get, it’s surprisingly affordable. It’s a "mid-range" spot where you can have a full three-course meal without feeling like you need to take out a second mortgage.
The Verdict on Authenticity
Is it the most authentic Italian food in the world? Maybe not if you’re comparing it to a Michelin-starred spot in Rome. Is it the most authentic Romanian food? It’s pretty close to what you’d get in a home in Bucharest.
But authenticity is a bit of a trap anyway. What matters is if the food tastes like someone cared when they made it. At Villa Romana, they clearly do. It’s a survivor in a restaurant industry that usually kills off independent spots within two years. They’ve been around much longer than that, which tells you everything you need to know about the quality.
Actionable Steps for Your Visit
To get the most out of a trip to Villa Romana Italian & Romanian Restaurant, follow this specific game plan.
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First, book a table in advance. Don't just show up on a Saturday night and expect to be seated immediately; Wood Street is a high-traffic area. Use their online booking system or just give them a quick call.
Second, go with a group. This is the kind of food that is meant to be shared. Order a few Romanian starters—like the Zacusca (an eggplant and roasted pepper spread) and the Mici—and then dive into your own Italian mains. It gives you the best of both worlds.
Third, ask for the Romanian wine list. Most people default to a Pinot Grigio or a Chianti. Don't do that. Romanian wines, particularly those from the Dealu Mare or Murfatlar regions, are incredible and often much better value. Ask the server for a recommendation based on what you’re eating. A Fetească Neagră (a dark, spicy red) pairs perfectly with grilled meats.
Finally, save room for dessert. Even if you think you’re full, split one order of Papanasi between two people. You’ll regret it if you don't. Once you’re done, you’re perfectly positioned in the city center to walk it off through Bold Street or head to one of the nearby bars for a digestive.