Trattoria Trullo

“Such a nice place! Everything was splendid from the food to the service. Shoutout to Jordan, and really every team member was so sweet. The food is all fresh and made on site and you can really taste the difference. My dish which had asparagus is around for spring. The dessert I had is also a spring offering. They said some dishes change up every 6 weeks or so. Everyone in our party enjoyed their dinner and desserts very much. We'll surely return.”

“Great spot! Parking can be a little tricky in the front when it’s crowded, so I recommend parking behind the restaurant—it makes things much easier. The food was delicious, and you should definitely ask about the specials. I had the focaccia sandwich special and it was so good I finished it pretty quickly. Even the desserts were impressive—the picture I included was taken within the first minute of it hitting the table because we couldn’t wait to dig in. I would absolutely come back again. It’s definitely on the pricier side, but worth it for the quality and experience 😅”

“We went here every week for two years up until we had are son and we’re starting to go again. It’s truly the best Italian food I’ve ever had. The waitresses are always a pleasure and know us well at this point. The owner is super kind and makes his restaurant look and feel so lovely and cozy. Not to mention the delicious menu he comes up with every season.”

“Finally, a truly authentic Italian restaurant in Orange County. The food is exceptional—simple, high-quality ingredients prepared the right way. Marco, the chef, does an outstanding job sourcing and importing many of the ingredients directly from Italy, and you can taste the difference in every dish. Coming from someone born and raised in Italy, this is the real deal. I’ll be coming back again and again. Highly recommended.”

“12/17/25: We were excited to join for the feast of 7 fish dinner but the experience was a mix bag of disappointments, especially the wine pairings. The wine pairing charge was $35. No one explained what it entailed so we assumed each pour for each course. After we finished the first glass and asked for a refill, we were told each glass for 2 courses, otherwise it would be an a la carte... we had to order extra glass for the 4th one . Mind you, the dinner was about 3 hrs long and served only 2 main glasses of wines over 4 courses? Foodwise... 1. Yellow tail crudo: 4/5 - delicious. Fresh fish , simple, well seasoned and balanced with flavors. 2. Fritti: 2.5/5 - good but nothing special. No sauce came with it. The breading was hard crispy vs light feathery crispy like tempura. Very plain and average dish. 3. Linguine Al Frutti De Mare: 3.5/5 - pretty good but can be improved. Lacked of complex flavors and taste. 4. Sole Oreganata: 5/5 - elegant and delicious. Fish was fresh, well seasoned and balanced with flavors over lemony creamy sauce. The baked potato wedges were tasty and perfectly cooked. 5. Purcidduzzi Struffoli: 1/5 - the most disappointing desert. The deep fried dices got no flavor and weird texture, not crispy and somewhat dense. I felt like eating a carton board. I was done after 3 dices. It was a $400 dinner for 2 and only 1/2 was great. The wine experience was embarrassing and disappointing. 6/28/25: We came back just because ... 😍. 1. Arancini: delicious, crispy on the outside and super creamy moist in the inside. Flavors are spot on including the sauce. 2. Peach and Burrata Salad was very good but not memorable. 3. Sword fish: cooked perfectly and still moist tender, not dry at all. Quite expensive just for small portion of fish with caponata "relish" for $36. 4. Spaghetti pomodoro was tasty, well balanced with bright acidity but not overwhelming tomato sauce, fresh with a touch of sweetness, subtle garlic and basils, and the richness of VOO. 5. Tiramisu was perfect this time, light and creamy but not runny like the first time I had. Rebust espresso flavor. Needs more cocoa sprinkles. 6. Vanilla and chocolate gelato was a hit and miss. The vanilla was delicious, creamy and light with real vanilla beans. The chocolate was hard so not creamy at first sight. 4/19/25: So after our first visit, we wanted to come back but brought our friends to celebrate her birthday. With 4 of us, I had to have the fungi risotto in the Parmigiano wheel. The risotto was cooked perfectly, creamy with so earthy mushroom flavor, of course the star was the Parmigiano chunks from the wheel, so creamy and flavorful, not salty at all. The Branzino fish dish was so fresh and moist, simply delicious. The Bolognese rigatoni dish was packed with flavors and well balanced. The meatballs were amazing with flavors in bright but not so acidic tomato sauce. Emily, our server was awesome as well as the staff. Great to chef Marco again to serve us the risotto. 🥰 3/5/25: I am a sucker for authentic Italian food, especially learned chef Marco from Puglia. 1. Super Tuscan Tenuta Leoni: pretty good, got plenty of red fruits, not super dry or tannic, bouquet aromas. 2. Pugliese was very moist and spongy. Gotta order the pistachio basil ricotta spread to go with it. Delicious. 3. Mandilli with lemon cream was absolutely delicious, very lemony and very velvety. The homemade handkerchief pasta was to die for, so soft and silky. 4. The Lasagna plate looked gorgeous but I didn't get to try that night because of the Ash Wednesday but I did taste the leftover tonight, it was abit salty, didn't find "any" bechamel... however, good flavors and silky homemade lasagna pasta. 5. The Insalata "Acqua Sale" was delicious, very refreshing. 6. Tiramisu was a bit of disappointment. The cake seemed not to hold up its shape on the plate. The Mascarpone cream layer was grainny and runny. However, the lady fingers layer was spot on, so robust with the real espresso flavor and taste. Our waitress was great.”