What are the opening hours?

Tuesday 5pm - 8pm Wednesday 5pm - 8pm Thursday 5pm - 8pm Friday 5pm - 8pm Saturday 5pm - 8pm

Necce's Ristorante

Name: Necce's Ristorante
Address: 311 Main Avenue S, Park Rapids, MN, 56470, US
Telephone: +12182374625
Price range: $$$
Rating: 4.9

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Necce's Ristorante

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Open Tuesday - Saturday for Authentic Italian cuisine! Steaks, pasta, pizza, steak burgers & house made desserts! W**e, crafted cocktails, tap b**r!
(433)

We are now offering lunch inside and on the patio (weather permitting) Lunch is Tues.-Sat 11:00-2:00pm.

11/12/2026

Some people truly make a community a better place simply by being part of it. I’ve had the privilege of knowing this wonderful family for many years. They are kind, fair and the most genuine people I know. They are such a special family, and now it’s our turn to surround them with the same kindness they have always shown others. Please consider helping this lovely family during such a difficult time. ❤️

11/12/2026

It’s Burger Night tonight! Thursdays are for burgers. And friends. But mostly burgers!

Join us —and you might need a reservation, it’s becoming a fan favorite tradition! You’ve been asking for our special turkey burger …..it’s on the menu tonight while supplies last! This burger is made from 95% white ground turkey, cilantro, fresh ginger, spices, and more!

11/11/2026

It’s especially meaningful to be in Europe on Veteran’s Day.

One thing that has struck me during our travels through Sicily is how deeply World War II remains part of the family history here. Many Sicilians had relatives who had already immigrated to America, making that connection even more personal.

Although more than 80 years have passed, people still speak of the American soldiers who helped liberate Sicily from Fascism as though it happened yesterday. The gratitude is still very much alive, and it’s touching to experience firsthand.

Another thing we’ve noticed during our three weeks in Europe is how closely people follow American politics. They are certainly paying attention!

We’re now boarding a little jet back to Paris, where today is Armistice Day, a national day of remembrance in France. There’s something particularly special about being an American in Europe on a day like today. 🇺🇸🇫🇷

I also want to share some of the wonderfully authentic Sicilian food we’ve enjoyed over the past few days. Tap on the photo captions and I’ll tell you a little about each dish!

Tomorrow, I’ll share some of the special w**es we’ve discovered along the way. 🍷

11/09/2026

Sicily is so old school with folks doing their daily shopping at fish markets and vegetable markets. Such a selection! I went with Chef Tina di Nuzzi to the fish market to pick up fresh sardines and anchovies for the cook. Man, they drive fast and the roads are more potholes than road. I needed something bracing after that drive so Tino bought me a Limone e Sale, which is nothing more than about a half a teaspoon of flaky salt, 2 to 3 freshly squeezed organic lemons,right off the tree, water and a pop of seltzer! I thought it would be like gargling saltwater, but it was so delicious and fresh. Ridiculously thirst-quenching! They said it’s all due to the quality of the lemons. I felt Sicilian! I had a private two-day cooking class with Tino and his Mama at their Agriturismo, Minissale Farmhouse in
Calatabiano near Taormina and Castello di San Marco.
They specialize in authentic Sicilian farm-to-table cooking. I was somewhat concerned when the menu featured anchovies and sardines but I was in for a surprise. No fishy taste, just umami! The first dish we stuffed an anchovy fillet with a typical Parmesan bread, breadcrumb egg, stuffing and grilled it sandwiched on lemon leaves. They do a lot of cooking on lemon leaves and it impacts a bit of lemony bite while preventing the tender fish or meatball from burning. We made another anchovy pasta with braised and chopped fennel, tomatoes, and cheese. The traditional cheese is ricotta Salata not Parmesan here. It’s made from sheep and adds a sharp richness. Then we made the very Sicilian dish, Pasta alla Norma.
It's a classic dish from Catania. We first salted, then briefly fried the roughly chopped eggplant for a rustic dish adding pasta, tomato sauce, basil, and grated ricotta salata. With a salty local white w**e, it was a standout! They were very generous in continually refilling my glass and we ended clinking glasses ALOT and boogied to American pop music! The language barrier was deep, but by the end of the two sessions we all thought I spoke Italiano:)!!

11/07/2026

I am really looking forward to this next tasting when Scott joins us with an All-Italian lineup of delicious juice! I’m going to be making you a special complimentary appetizer from my travels in Sicily! We have about 15 more seats available as we are opening up the entire restaurant for this tasting so please sign up today if you’d like to join us! Saluti!!

11/06/2026

On to Sicily!!! Stunningly beautiful, like Hawaii with pasta! We are staying in the shadow of Mount Etna, which is often hard to see because of the clouds. Lush, lush foliage, castles, and a shimmering sea! We are staying at a place called Castello di San Marco, which is a stones throw from the Ionian Sea and so private and quiet! Switching from French to Italian hasn’t been the smoothest transition for me and then every once in a while I throw in a little Spanish. The French try to understand, but the Italians don’t even bother. I’m going to try to learn as much as I can about the fabulous w**es of Mount Etna so I can share it with you! My work never ends!

In the next couple of days I have two w**e tastings and two cooking classes lined up. On the first night we dined at the castle and the food was so elevated. And we drank w**e from Benanti, which is the first vineyard we will visit. In Sicily, the terroir plays such a role in the flavor and aroma of the w**e and you can taste this volcanic soil /soul in every sip ( or glug) W**es have great minerality, acid and smell as fresh as the sea with a large amount of salinity, which makes them so crisp and a perfect pairing for food. And the pizza is pretty damn good too! Can you ever have too much pizza? I’m going to challenge that premise :-)

11/05/2026

Tonite we delve into BURGERS!!!

11/04/2026

A day in Burgundy! Seriously?!!! Todd booked us a private tour to visit Cote de Beaune and Cote de Nuits! Maybe the two top w**e regions in France if not the world. Please weigh in on that statement! I’d like to know your thoughts. We took a train from Lyon to Beaune and our driver was there waiting for us! I guess when you read about Burgundy, it is such a revered area that it should be bigger than life in person . But it was in reality it was so much smaller than I imagined. Small picturesque village surrounded by farms growing grapes! Just World famous vineyards one right after the other, tiny vineyards worth millions and millions of dollars. One small vineyard— depending on the classification, could be sold for over $400 million and a Grand Cru maybe $900 million.. this is some of the most valuable vineyard Real Estate in the world. But it does not come up for sale. It has been handed down generation after generation. We were very fortunate to have Olivier as a driver. He was such a knowledgeable sommelier and friends withmany of the w**e makers. This led to two fascinating tastings with the actual owners of the Vineyard. And a lunch at a tiny place that is impossible to get into unless you know somebody. I really wanted to throw on my headscarf and sunglasses and pretend to be somebody!
At our first tasting the w**e maker and his wife gave us a tour and told us their story and how his son has now taken over the w**emaking and how proud they are. The w**es were beautiful, but what was even more fun as they took us down to their spectacular w**etasting room, they almost forgot we were there and just started talking politics—French politics and American politics are the subject of many conversations right now. And they just started treating us like friends. It was so amazing! They poured us four delicious w**es and I even got the French cheek kissing as we left! We then went to lunch at a phenomenal café with more delicious w**e. I felt it necessary to order a bottle of w**e from where we just visited :-) and it really paired beautifully with our mail. See the photos and captions! We then drove to Cote de Nuits and met the Brothers, who owned this very very renowned vineyard. Since I am a chef and Somm, they treated me like I belonge to the club— I had a touch of imposter syndrome. :-) before we caught the train, we stopped at a couple of adorable charming little places and devoured more French cheese for a light repast. One interesting note, Olivier has a great interest in coming to United States and he’s already visited family once in Minnesota. I invited him to come to the restaurant and we would do several tastings and a dinner and he said he would love to! Very soon he will be FaceTiming with Jackie, Jill and Becky and furthering their knowledge on French w**es. I see some new tasty things coming your way! Une bonne journèe!!

11/04/2026

This Thursday!!!

Address

311 Main Avenue S
Park Rapids, MN
56470

Opening Hours

Tuesday	5pm - 8pm
Wednesday	5pm - 8pm
Thursday	5pm - 8pm
Friday	5pm - 8pm
Saturday	5pm - 8pm

Telephone

+12182374625

Website

http://www.necces.net/

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