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Vergina Restaurant Restaurant Review: Well-located amid shops and small boutique hotels, this restaurant draws a steady crowd for both lunch and dinner. The menu is creative and unpredictable. Appetizers are grouped under cold and hot headings with choices ranging from octopus salad (cold) to zuppa di calamari (hot). Entrées include rigatoni alla vodka in a pink cream sauce and spaghetti puttanesca with tomatoes, black olives, garlic and anchovies. The eggplant rolatini features pasta stuffed with ricotta cheese and served with spaghetti in a fresh tomato sauce. An array of chicken and veal entrées flesh out the menu.