Delfina

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HomeMenuWinesAboutPressPizzeria About RestaurantDelfina is a bustling neighborhood trattoria in San Francisco’s Mission District, owned by Anne and Craig Stoll. We can accommodate seventy people inside and twenty-five on our beautiful, covered and heated patio (open seasonally). In addition to tables, the dining room features seating at an eight person dining counter and a five-stool wine bar. Follow Craig and Anne on Twitter


The food is Italian in spirit— elemental, seasonal cooking whose simple appearance belies its depth of flavor. It’s the kind of food you might find if a great Italian cook were lifted out of Italy and placed in California. Inspired by trattorias found throughout Italy, the menu changes daily, driven by the offerings of local producers. We cure many of our own meats and fish and make our own sausages, pastas, and gelato. Our desserts are made fresh daily. We are committed to using organic produce and sustainably- raised meats and fish whenever possible.

The wine list, like the food, focuses exclusively on Italy and California. Small, hands-on producers making varietally correct wines are championed. The list changes often as our wine director Becky Swanson discovers new finds.

Both the setting and service are imbued with the vibe of the restaurant’s Mission neighborhood. Friendly and knowledgeable, the servers have been recognized as “do(ing) their job better than many tuxedoed traditionalists.” Delfina was awarded "Best Waitstaff" by San Francisco Magazine in 2003. As designed by Douglas Burnham of Envelope Architecture and Design, the rich pallette of wrapping Jarrah hardwoods and zinc tables creates a warm, tactile space. Fresh flowers, upbeat music, and an open kitchen add to the lively atmosphere.

Delfina is named in honor of Ristorante Da Delfina in Artimino, Tuscany where Craig worked in 1991.

History
Delfina opened to a packed house and rave reviews in November of 1998 seating thirty-five in a loud, cramped storefront. Despite the modest surroundings, customers recognized the quality of the food and were won over by Anne’s welcoming dining room presence.

Within a year, business demanded that the couple expand into the adjoining thrift store. The two owners doubled the seating, and a wood-fire oven was added to the expanded kitchen. Delfina was transformed into a “sleek, hip, and well-appointed restaurant and the biggest underground hit in town”, according to Patricia Unterman, food critic of the San Francisco Examiner.

After the expansion, Michael Bauer, executive food editor and food critic for the San Francisco Chronicle raised Delfina’s food rating by half a point to three-and- a-half out of four stars . In 2000 both the Chronicle and San Francisco Magazine named Craig “Rising Star Chef”. And a year later his picture appeared on the cover of Food and Wine Magazine as one of 2001’s Top Ten Chefs. In 2005, Craig was nominated for a James Beard award for Best Chef California.

Despite it’s accolades and outward improvements, Delfina’s original concept remains the same. We continue to refine our food, expand our repertoire, and hone our service.

We continue to garner top marks for food and service and remain a favorite year after year with our loyal customers