Acqua Al 2 Ristorante Restaurant - San Diego, CA | OpenTable
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Acqua Al 2 Ristorante
Acqua Al 2 Ristorante

Acqua Al 2 Ristorante Details

  • Dining Style: Casual Elegant
  • Website: http://www.acquaal2.com
  • Phone: (619) 230-0382
  • Hours of Operation: Lunch, Monday - Friday: 11:30am - 2:00pm Dinner, Sunday – Thursday: 5:00pm - 10:30pm; Friday & Saturday: 5:00pm – 11:00pm
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Italian
  • Executive Chef: Martin Gonzalez
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Counter Seating, Full Bar, Late Night, Non-Smoking Area, Patio/Outdoor Dining, Personal wines welcome (corkage fee applies), Smoking Area, Takeout, Wheelchair Access, Wine
  • Private Party Facilities: Please call restaurant for details.
  • Private Party Contact: Martin Gonzalez (619) 230-0382

Getting there

  • Cross Street: J Street and K Street
  • Parking: Street Parking
  • Parking Details: There’s a public lot across from the restaurant.
A word from Acqua Al 2 Ristorante
The original restaurant was born in Florence in 1978, on Via dell'acqua, right next to the oldest museum of the world. The idea is to give an alternative to the traditional cooking. The passion for the creative Toscan cuisine using the finest and freshest ingredients, makes this one of the most loved restaurants in Florence. Tonight come and dine in the new culinary adventure guided by Martin in the Gaslamp Quarter.Continued
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Acqua Al 2 Ristorante
3.9
60 $31 to $50 restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerNotable Wine List
Featured Reviews
  • "The food is incredible...the Filetto al Mirtillo (Blueberry Filet) is TO DIE FOR! The Strozzapreti al Pomodoro is scrump..."
    Dined on 5/7/2013
  • "We enjoyed the sampler dinner. First course was pasta sampler, followed by steak and chicken sampler, then dessert sampl..."
    Dined on 4/24/2013
  • "An authentic taste of Florence in the heart of San Diego's Gaslamp District...."
    Dined on 3/25/2013

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