The story
Under Orvieto’s duomo, I Sette Consoli delivers an elegant, traditionally rooted tasting-menu experience that lets Umbrian ingredients shine. YouTube channel *Where The Foodies Go* called the cooking “simple dishes presented beautifully,” singling out the veal as “like butter.” Their meal included Zuppa Fredda di Pane e Pomodoro with buffalo mozzarella cream, Paccheri alla Cifra di Baccalà, and Coniglio al Forno with black garlic sauce.
The total for two came to 200 euros, which they found “very adequate” for Orvieto—and they strongly recommend a visit. With a 4.5-star rating, this fine-dining spot on Piazza Sant’Angelo is a refined, local-minded destination worth seeking out.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers praise I Sette Consoli for its refined, convivial atmosphere, with the "Selezione di formaggi" earning singular acclaim as a must-order. The overall vibe is warm, elevated comfort.
“We have a cheese selection: first two are local caprini from Mafalda farm — one cenerino, one amber goat cheese. Then we move north with a Puzzone di Moena, then a local pecorino from Danilo Basili, and finally a gorgonzola. The cenerino is very soft, the goat camembert is amazing. I shoot myself the Puzzone di Moena — it's an exceptional cheese we already talked about in the Malga Panna episode. The pecorino umbro is very good, not too pungent for me.”
What creators say
1 creator has covered I Sette Consoli. Most active: Where The Foodies Go
I Sette Consoli serves simple dishes presented beautifully — the veal was like butter, and the total for two was 200 euros, which I find very adequate. If you're in Orvieto, come visit.
Dishes mentioned
Zuppa Fredda di Pane e Pomodoro con Cremina di Mozzarella di Bufala
This is a cold bread and tomato soup with a creamy buffalo mozzarella on top. It's fresh and perfect for the 77-degree heat — just what we needed. I wish I had a flask of it.
Supplì all'Amatriciana
These are small supplì with amatriciana filling. They're crunchy and tasty — a great start.
Fonduta Morbida con Crema di Patate, Crumble di Parmigiano, Asparagi, Fave e Pancetta Croccante
This fondue is soft and creamy with potato cream, parmesan crumble, asparagus, fava beans, and crispy pancetta. It's very soft and fresh — when I taste the fava beans it's delicious. This is the best advertisement for the fact that in this place they know how to make bread.
Paccheri alla Cifra di Baccalà
These paccheri with baccalà cifra really pulled me in when we studied the menu. The trippa-like consistency of the baccalà has a delicate sea flavor, with fresh first motor, good oil, and the pasta is super al dente. There's a ratatouille of zucchini on the side.
Coniglio al Forno con Verdure Croccanti di Stagione e Salsa all'Aglio Nero
This is a simple dish — a piece of meat with vegetables and a sauce — but it's delicious. The vegetables are crunchy, the meat is so tender I can cut it with just a fork. The black garlic mayonnaise gives it a special touch: black garlic tastes vaguely like garlic but more like licorice, from a long fermentation process. I found it online and it's a great ingredient to have at home for twists.
