HOURS: THURSDAY-SATURDAY 5PM to CLOSE
1444 NW COLLEGE WAY BEND, OR 97703
Dinner at the Trattoria is a truly intimate and authentic Italian experience. Our a la carte menu, served Thursday through Saturday, 5pm to close, offers a rotating selection of seasonal dishes. Everything we cook is made from scratch with all of the finest ingredients imported from Italy and the best local produce and meats.
Takeout is available during regular business hours.
We invite you to join us for a unique dining experience at the Trattoria!
Chef Juri Sbandati, born in Florence, Italy has been cooking all of his life. He started alongside his mother, father and grandmother when he was a child. They were all extraordinary cooks. Then he learned from other professional chefs in the kitchens of Florence.
As a teenager, Juri worked as a vegetable vendor in Il Mercato Centrale, Florence’s Central Market. Later, to put himself through Florence’s prestigious university, L’Universita’ di Firenze, Juri started to personal chef for an elite international crowd in Florence. He graduated with a doctorate in history, while also growing as a chef. Juri’s clients quickly saw his talents in the kitchen, and soon he began to bridge his two passions, food and history.
Juri moved to Bend in 2005 and ran a personal chef and catering company for four years before starting his next great venture, Trattoria Sbandati.
To Chef Juri, Italian food is about history, tradition, people and culture. With his talent, experience and knowledge in the kitchen, along with his research in history, Chef Juri Sbandati has a truly unique perspective on the culinary arts.
Juri has two young children, a son, Ugo, and a daughter, Viola.
- Meatballs made with love at Trattoria Sbandati, Bend Magazine, Nov/Dec 2017
- Restaurant of the Year: Trattoria Sbandati, Source Weekly, April 22, 2015
- Area’s best Italian place offers flavors you can’t find elsewhere, Bend Bulletin, January 23, 2015
- Trattoria Sbandati offers Florentine-style Italian dining on northwest side of Bend, The Oregonian/OregonLive, February 27, 2014