Giulia
Recipes passed down through generations, served with the reverence they deserve
The Special Occasion — dress accordingly
Handmade pasta perfection in an intimate setting. Chef Michael Pagliarini crafts Roman-inspired dishes with seasonal New England ingredients. Known for exceptional wine program and house-made pasta. Reservations essential.
The Maitre d' Recommends
The Vibe
Giulia is the kind of Italian restaurant you dream about—intimate, candle-lit, with handmade pasta that makes you close your eyes in gratitude. The tiny Harvard Square space holds maybe 40 seats, creating an atmosphere of exclusivity and romance that feels transported from a side street in Rome.
Comfortable conversation level
Why It's Great
Handmade Pasta Perfection in the Heart of Harvard Square
Every strand of pasta at Giulia is made by hand, daily, by people who treat the craft with reverence. The rigatoni is perfect. The tagliatelle is transcendent. The gnocchi achieves that impossible lightness that makes you question every gnocchi you've ever eaten. This is Italian cooking at its most devoted.
Chef-owner Michael Pagliarini trained in Italy and brought back more than recipes—he brought a philosophy. The menu is tight because everything on it is perfect. The ingredients are the best available. The technique is flawless but invisible; you don't think about the skill, you just taste the result.
The space is deliberately small. Giulia could have expanded, could have opened multiple locations, but instead chose to remain intimate. There are maybe 40 seats, each one occupied by someone who really wants to be there. Reservations are coveted. Tables are close together. Strangers become friends over shared appreciation of the bread basket.
The wine list leans Italian, as it should, with selections that complement rather than compete with the food. The service is warm without being intrusive. And the desserts—especially the tiramisu—provide the perfect ending to what feels less like dinner and more like a love letter to Italian cooking.
A corner table for two, a bottle of Barolo, and the rigatoni. This is what date night was invented for.
Rigatoni with Spicy Sausage Ragù
The signature dish—perfectly al dente pasta, rich meat sauce, just enough heat
Tagliatelle with Bolognese
Ribbons of fresh pasta with the classic sauce, slow-simmered to perfection
Gnocchi
Light as clouds, dressed simply to let the pasta shine
Grilled Branzino
Whole fish, perfectly cooked, with lemon and olive oil
Why It's In Our Guide
Giulia proves that Italian food in America can match Italy. The handmade pastas are worth the reservation struggle, and the intimate atmosphere creates dining memories that last.
“If you love pasta—really love pasta—Giulia is your temple.”
— Boston Magazine“The kind of restaurant that reminds you why you fell in love with Italian food in the first place.”
— Boston GlobeThe reservation struggle is real, but Cambridge pasta devotees consider it a test of worthiness. Those who secure a table guard the secret like treasure.
Insider Tips
Early in the week (Tuesday, Wednesday) for easier reservations. Weekend tables book up weeks in advance.
Book 2-3 weeks ahead for weekend dinners. The bar sometimes has walk-in availability. Persistence pays off.
Corner tables offer the most romance. Bar seating provides a front-row view of the kitchen.
At least one pasta dish per person. The rigatoni is legendary. Trust the daily specials. Don't skip dessert.
Harvard Square is challenging—use the Church Street garage or take the T.
Ratings & Reviews
Based on 1,599 reviews
876 reviews
Updated 2024-12
723 reviews
Updated 2024-12
Frequently Asked Questions
For weekend dinner reservations, book 2-3 weeks in advance. Giulia is one of Cambridge's most popular restaurants, and tables fill quickly. Tuesday and Wednesday are slightly easier. For last-minute visits, try the bar (no reservations) or check for cancellations on OpenTable.
Reddit Mentions
Contact Details
1682 Massachusetts Ave, Cambridge, MA 02138
Dinner: Mon-Sat 5PM-10PM, Closed Sunday
8 min walk from Harvard
RedThe academic palate demands both substance and style.
“She was my Rushmore.”
— Herman Blume, on Cambridge dining