Viterbo eats well without fuss. The local cuisine is rooted in the Lazio inland tradition — pasta with game, porcini mushrooms from the Cimini hills, roast pork, and the distinctive acquacotta ("cooked water"), a poor man's vegetable soup elevated with eggs and Pecorino that has been a staple of the Maremma and Tuscia for centuries. The wines of the volcanic soils around Lake Bolsena and Lake Vico are improving steadily and worth trying alongside food.
Most of the best eating is in and around the old town; avoid the tourist traps immediately adjacent to the Papal Palace.