Lodge & Dine awarded Tre Lune a 5-star rating for its house-made pastas and steady, well-paced service.
Tre Lune has the feel of a long-standing local favorite. While newer spots continue to pop up along Coast Village Road, this place stays true to its classic, old-school Italian vibe. Inside, the walls are crowded with framed black-and-white photographs, set against the simple white tablecloths, dark wood, and leather booths. It’s usually packed and noisy, feeling more like a busy family dining room than a formal restaurant.
The meal begins with the tartara di tonno. The tuna is finely chopped and seasoned to emphasize freshness rather than masking it with heavy citrus or spice. It pairs well with a glass of Rosso Ciacci, a Tuscan red that arrives at the correct cellar temperature—cool enough to be refreshing but warm enough to let the cherry notes breathe.
The house-made pasta is clearly the kitchen’s priority. The fusilli aristocratici uses a heavy cream sauce that clings well to the spirals of the pasta, which are served strictly al dente. The penne vodka avoids the common pitfall of being overly sugary, leaning into a savory, slightly acidic tomato base. For something heartier, the penne ragù stands out; the meat sauce is deeply rendered and thick, tasting of a long, slow simmer rather than a quick toss in a pan.
The pollo marsala arrives in a generous portion. The chicken stays tender under a reduced mushroom sauce that carries a deeper, more savory profile rather than leaning sweet. For dessert, the tiramisu is layered lightly—the ladyfingers are soaked through but haven't lost their structure, and the mascarpone is dense and velvety. The chocolate mousse is equally simple, with a darker cocoa profile and a portion sized to share.
The service is a highlight. Despite the high volume of diners, the staff manages the room without looking rushed. Water is refilled and wine is checked on without interrupting the conversation. While many diners are obviously regulars, first-time guests are treated with the same promptness.
Tre Lune doesn't try to reinvent Italian cuisine. Instead, it relies on the mechanics of good hospitality and consistent, scratch-made food. Its 5-star rating is a result of doing the fundamentals—fresh pasta, wood-fired heat, and attentive service—exceptionally well.
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