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Dining
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Fisherman's Wharf Restaurant

Pescatore Trattoria

An epicurean adventure is just steps away at our neighborhood trattoria. Let our warm, friendly, and delightfully satisfying restaurant in San Francisco’s Fisherman’s Wharf be your gateway to the city’s famed culinary scene. At Pescatore Trattoria, authentic Italian delights are just an order away.

Make a Reservation

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Hours of Operation

Menu

Days

Hours
Breakfast Monday-Friday 7:00–11:00am
Breakfast Saturday & Sunday 7:00–10:30am
Brunch Saturday & Sunday 11am–3:00pm
Happy Hour Daily 3:00pm –5:00pm
Dinner Daily 5:00–9:00pm
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Menus

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Yes, Chef!

Leading the team at Pescatore Trattoria since 1999, Executive Chef Rafael Mayoral pays homage to Fisherman’s Wharf and the nearby North Beach neighborhood of Little Italy with every dish. To learn a little more about Chef Mayoral, check out the Q&A we had with him.

Get to Know the Chef
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In-Room Dining

No matter when your craving strikes, allow us to provide our in-room dining services and bring your meal to you. We’ll even help you pair your meal with the perfect drink.

Delightful Delicacies

In His Own Words

Who is your culinary mentor?
I’m lucky enough to consider two exemplary chefs as my mentors: Chef Mark Franz, of Farallon fame, and Chef Daniel Scherotter, who was at Palio d’Asti from 1990 to 2012 when he changed tracks to teach the ProStart curriculum at a high school in the Mission district of San Francisco.


What do you usually cook yourself for breakfast?
My favorite thing to make for myself is food redolent with the flavors of my native Mexico. For breakfast, I love fried beans with chorizo, fried eggs, green tomatillo salsa, and a handmade tortilla.


What is your favorite ingredient to cook with?
While there are many things that I love to cook with, there is one ingredient I can’t live without: garlic.


Who would you most like to cook for?
Jeremiah Tower. He is one of the founders of California cuisine, with a creativity and vision that put Stars restaurant at the top of the San Francisco culinary scene in the late 1980s and 1990s. His innovation influenced many chefs.


What is your favorite part of your work day?
I still prefer the actual creation of the food. When I cook on the line I love to be surrounded by flames and great food; the line is the heart of the kitchen.


What is your favorite cookbook?
No Reservations: Around the World on an Empty Stomach by Anthony Bourdain. Have you read it? Great photos, insights into his old show, No Reservations, and interesting, witty, well-written anecdotes about traveling around the world to eat good food.


Any other facts you'd like to share?
I think having a family is the foundation of stability in this business, and I’m happy to have a family of three beautiful women — my wife and two daughters.