Contemporary Italian Dining

TAVOLA

Seasonal Italian cooking, poured with warmth and served with thoughtful contemporary restraint.

A Table Awaits

Dinner, thoughtfully arranged.

Choose your preferred time and tell us how we can make the evening feel especially yours. Reservation requests are saved directly for our restaurant team.

Table Reservation

Join us at TAVOLA for contemporary Italian dining

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The Seasonal Menu

Made for lingering.

Thoughtfully sourced ingredients from local Italian producers, prepared with unhurried technique and restrained elegance.

Seasonal

Burrata & roasted grapes

Creamy Puglian burrata, rosemary grapes, toasted hazelnut and aged balsamic.

VEGETARIAN€18

House-made

Ricotta ravioli

Silken ricotta-filled pasta, browned butter, sage and lemon zest.

VEGETARIAN€24

Seasonal

Charred market fish

Line-caught catch of the day, cannellini beans, preserved lemon and herb salsa verde.

GLUTEN FREE€36

Dolce

Olive oil cake

Citrus olive oil sponge, mascarpone cream and a ripple of late-harvest honey.

VEGETARIAN€14

Chef's Cut

Carpaccio di manzo

Dry-aged Piedmontese beef, shaved Parmigiano-Reggiano, wild rocket and caper berries.

GLUTEN FREE€22

House-made

Tagliolini al tartufo

Hand-cut egg ribbon pasta tossed in cultured butter and seasonal black truffle shavings.

VEGETARIAN€29

Seasonal

Agnello scottadito

Flame-grilled herb-crusted lamb cutlets, charred wild broccolini and rosemary jus.

GLUTEN FREE€38

Dolce

Classic tiramisù al bicchiere

Savoiardi biscuits dipped in dark espresso and marsala, whipped zabaglione cream.

VEGETARIAN€14

THE PEOPLE BEHIND THE PASS

A kitchen with heart.

EXECUTIVE CHEF

Chef Luca Moretti

Luca cooks from memory and the market: generous northern Italian flavours, sharpened with a contemporary eye.

Signature: saffron risotto with smoked marrow

PASTRY CHEF

Chef Sofia Bellini

Sofia brings restraint and joy to every dessert, pairing old-world technique with bright seasonal fruit.

Signature: rosemary panna cotta with poached pear

The Osteria, In Moments

Come in, stay awhile.

Warm candlelit dining tables set for evening service with wine glasses

Intimate Dining Spaces

Chef delicately plating artisan dishes in the active kitchen pass

The Open Kitchen

Artisan hands dusting fresh tagliatelle pasta ribbons with flour

Handcrafted Daily Pasta

Twirled spaghetti with fresh basil, shaved parmesan, and roasted tomatoes on a fork

Seasonal Specialties

Farm-fresh regional Italian ingredients including ripe tomatoes, wild mushrooms, fresh herbs, and peppers

Our Philosophy

Let the season lead.

We begin with the best ingredients we can find, then cook them with Italian instinct: a little patience, a little fire, and nothing unnecessary.