Over the past 30 years, our family has brought you the finest in hand crafted Italian food here in Ogunquit Maine. We stock only the finest imported olive oils, select tomatoes from the Tri-Valley Growers in California, and fresh native seafood. Our greens, herbs and vegetables are delivered to our chefs daily and to offer healthy choices, we do not use ANY salt or preservatives in our Italian recipes. We take pride in selecting and serving our food in Southern Maine and have continued this tradition for over 30 years. We are located in a restored 1850 farm house with wide beams and pumpkin pine hard wood floors, several small dining rooms and two larger rooms. Enjoy our small espresso bar, where full liquor is available and local beers are on tap. Small plates of our gourmet dishes are also available. Have fun watching a big game on our flat screen TV while enjoying the warmth of our working fireplace.
"Service was very slow, meals did not come out together so some of us waited quite a while tioll the rest of the group was served.- no ap;logies or explanations on why the delay.
Portions were very small for an Italian Resturant that was not what I would consider fine dining for need a small parttion. Spnach was everywhere. My meal was supposed to be with pasta never got it, another member of party pasta side did not arrive till e out 3 mintes after his meal was delivered.
For the amount we paid, not worth it at all with so many other great places nearby."
Dined on 6/14/2013
2013
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"Our group of six people thoroughly enjoyed our dining experience at Roberto's. The service was friendly and attentive, and our meals were excellent. We will definitely return to Roberto's on future visits to Ogunquit."
Dined on 6/07/2013
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"I can't wait to go back. We had a party of 12 and Robertos could not have been more accommodating. The food was amazing from the seafood risotto to the lobster tail and the filet mignon we enjoyed it all and were stuffed leaving. The location is great walking distance from our girl and the town. I will absolutely dine here again. Next time I will save room for dessert!"
Dined on 6/08/2013
Special Features: fit for foodies, good for groups, romantic, neighborhood gem, great for lunch, special occasion
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"Roberto's is in walking distance from Ogunquit and Perkins Cove. Have eaten here two years in a row while on vacation. Was seated upon arrival with a reservation and drink order taken quickly. Wait staff very friendly and courteous. food was prepared per orderand brought to the table hot. Very nice atmoshphere with plenty of window seating."
Dined on 6/01/2013
Special Features: romantic, neighborhood gem
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"We used to enjoy this cozy, dimly lit, intimate spot for a late night dinner. Now it is a very noisy, family oriented place ~ even during our 7pm seating. Our view was of their gravel parking lot where we could see people coming and going picking up their take-out pizza from next door. We won't be back."
Dined on 6/01/2013
Special Features: kid-friendly
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"I have been to Roberto's for many years..... I ordered the chicken piccata, the chicken was very tough to cut, let alone chew??? We live in the area and have always brought friends and family, but will think twice?? Service had always been very good and have noticed the last couple of times very slow."
Dined on 5/29/2013
Special Features: vibrant bar scene
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"We came at the right time. It was a 6:45 reservation and we were a little early, they sat us right away. The waitress was friendly and knowledeable. If she didn't know the answer she did not mind finding out. The bread and dip was delicious. The coffee flavored martini was delish. I had the Seafood Di Mare and it tasted good. The seafood was over cooked. I had tiramisu for dessert and it was delicious."
Dined on 5/25/2013
Special Features: romantic
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"Very busy Memorial day night. restaurant was full - the dinner was very liesurely. Actually I think possibly they forgot our entrees but we were fine - wine and conversation. We also had an appetizer - marinated vegetables, etc. For our entrees, I had the pasta primavera with pine nuts - very good. My sister had the haddock over capellini - haddock was excellent but her pasta was a bit overdone. The flavor was so good though that she said she'd get it again but ask for linguini versus capellini. My boyfriend got the meal of the night - cioppino. Great flavor, tons of seafood.....enough for 2nds the next day. We had tiramisu and some type of chocolate dessert - both very good."
Dined on 5/25/2013
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"It was our last night of vacation and had been to Roberto's two years ago, so we decided to go again. When we arrived we were greeted by an unfriendly hostess who didn't smile, nor care that the tables were too close together to be comfortable. While we are reading over the menu, the owner (?) decided to help the hostess and seat two regular customers. I presume the regular customers must have said the place was busy, but, the owners response to it, instead of being grateful for the business, stated no, people are here because other restaurants aren't open, so the customers aren't here by choice, they are here because they don't have a choice! Very rude!!! The waitstaff was friendly, the food fair at best."
Dined on 5/08/2013
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"We will try this resteraunt again because they had a great menu. They also had some nice beers on tap and my wife liked the wine selection. The problem was that the food wasn't as hot as it should be."
Dined on 04/25/2013
2008
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"A poor experience from beginning to end. Brochette as an appetizer came to the table cold and soggy obviously kept in the frig. Had clams and tomato sauce over pasta could not taste the clams and the sauce was metallic with no taste of fresh, or recently opened canned tomatoes. Our other appetizer was oysters Rockefeller oyster shells where covered with a gummy floury looking paste and one shell had no oyster! A trip to the broiler may have helped but only slightly. An awful meal in an attractive setting the typical pre-Season experience in Maine. If the kitchen is learning how to cook for the Summer crowd then they should have started earlier in the year and charged prices more in line with a cooking school."
Dined on 04/18/2013
2003
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