Located in Historic Downtown Fort Bragg, California. Now Open For Brunch Every Day, Combined Breakfast and Lunch Menus Served Daily from 8am to 3pm. 


Located on the Mendocino Coast, at 124 E Laurel Street in the Historic Downtown District of Fort Bragg, Cucina Verona Ristorante and Osteria showcases Northern Italian cuisine with a Northern Californian flare. Our extensive menu includes locally caught fish and seafood, organic grass-fed beef, free-range chicken, Ciopinno, pasta, housemade ravioli and desserts, as well as many gluten free options. Our wine list features varietals from the nearby Anderson, Redwood and Dry Creek Valleys, including gold medal winner Lula Cellars 2013 Pinot Noir, made with grapes from Chef Harris’ Costa Vineyards in ComptcheOn tap we serve locally made Scrimshaw Pilsner and Boont Amber Ale and have an extensive list of microbrews by the bottle. We are proud to serve Thanksgiving Coffee and Espresso, a local company that has been at the forefront of the Fair Trade movement for over thirty years. Whenever possible we source our produce from local farms, such as Lovin' Mama Farms based out of Potter Valley. For your enjoyment, we feature instrumental musical acts nightly our Dining room, and offer a more casual atmosphere in our Osteria/Bar, which is perfect for families with small children or larger groups who want to visit with each other. We serve breakfast and lunch Monday through Saturday, as well as Sunday Brunch. Our breakfast menu boasts delicious made to order frittatas, crepes, breakfast pizza and of course, mimosas.  Lunch offers big, beautiful salads, open faced sandwiches, grassfed burgers and specialty pasta. 





(707) 964-6844



124 E Laurel St
Fort Bragg, CA


M-Th 8am–9pm
F-Sat 8am–9:30pm
Su 9am–9pm

Coming Events

July 4, 2018 Dinner Specials

also serving our regular menu



Watermelon and Crab Gazpacho


Grilled prawns, Corn and Tomato Salad with Arugula and Jicama




Old Bay Seasoned Grilled Shrimp

Served with Spiced Ratatouille and Coconut Grits



Almond Crusted Creole Salmon

with Jasmine Rice and Pickled Zucchini Ribbons



Bacon Wrapped Grilled Tenderloin of Beef

with Roasted Fingerling Potatoes, A Tomato, Green Bean, Arugula Salad and Cherry-Red Wine  Sauce