Looking for a business in the restaurants sector? Attivita24 offers a wide choice of restaurants for sale in Italy. Contact owners directly, quickly and simply.
Here you'll find listings of restaurants for sale across Italy: family-run trattorias, restaurants in historic centers, venues with outdoor seating and seasonal businesses in tourist destinations. Each listing shows the asking price, revenue, area and a description of the venue with photos and equipment. You can filter by region and price range and contact sellers directly; if pizza is your world, there's also a dedicated page for pizzerias for sale.
In the Italian market an established restaurant is usually valued at 2 to 4 times EBITDA; price and appeal depend on location, outdoor seating, online reputation and the condition of the kitchen and systems (compliant flue, HACCP in order). Watch out for reliance on the chef or the owner: if the kitchen “is” the seller, goodwill has to be negotiated down or backed by a handover period. Remember that employees transfer with the business (art. 2112 c.c.) and that the buyer is also liable for the debts recorded in the books (art. 2560 c.c.).
Compare several listings, ask for the sales of recent years and arrange a visit during service: half an hour at a table tells you more than many financial statements. For the steps of the purchase read the guide buying a restaurant; if you're selling, start with an estimate from the valuation tool and publish your listing from €37 + VAT, one-off payment, no subscriptions and no commission on the sale.
Frequently asked questions
Small provincial trattorias usually sell for €50,000 to €150,000; an established restaurant in a city is often worth €150,000-€400,000, while premium locations or high-end names go beyond €500,000. The property is almost never included: the premises stay on a lease and the rent weighs heavily on value. On top of the price, budget for inventory, any compliance works and a few months of working capital.
The benchmark is the EBITDA multiple, usually between 2 and 4 times, adjusted for location, covers, outdoor seating, seasonality and the condition of the systems. A long lease at a sustainable rent raises the value; heavy reliance on the chef lowers it. If you are the one selling, you'll find targeted advice in the guide selling a restaurant.
Ask for the sales and tax returns of the last 2-3 years, check the lease (term, rent, assignment), the compliance of kitchen, flue and systems, and the position of employees and suppliers. Employment contracts continue with you under art. 2112 c.c. and you are jointly liable for the debts recorded in the books under art. 2560 c.c. Check reviews and bookings too: the online reputation is part of the goodwill you're paying for.
If the restaurant is run by an S.r.l. you can buy the company's shares (you take on everything, debts and disputes included, with a fixed registration tax) or the business alone (premises, equipment and goodwill, with 3% registration tax). A business transfer protects the buyer more, a share sale can be more tax-efficient for the seller: the differences are explained in the guide share sale or business branch transfer.
Yes: serving food and drink requires the SAB professional qualification (formerly REC), obtained through a course accredited by the Region, with at least 2 years' experience in the sector over the last 5, or with a relevant educational qualification. When you take over, the SCIA is filed with the municipality and the existing permits are transferred. These are quick formalities, but start them before the deed.