About us

Welcome to the restaurant!

We know the best in Italian cuisine. Traveling through this beautiful country and working in Italian restaurants, we have collected the best recipes for dishes from different regions of this country.
two men cooking dishes

Tradition and quality

We prepare Italian specialties using fresh ingredients and original Italian products. In this way, we obtain dishes that tempt with aroma and delight with taste..
cook holds in the hands of the pasta

our speciality

The best desserts!

Classic Italian sweets for small and large gourmands. It is worth it to be tempted and try them all!

Amazing breakfasts!

Our version breakfast is not a simple sandwich, but a fragrant, beautiful-looking meal that will provide energy and good mood for the whole day!

Real Italian pizza!

Thin dough, excellent quality Italian cheese, perfectly selected ingredients ... You will eat a traditional pizza, the same as the one you order in Italy.

Traditional recipe!

We know Italian cuisine from the inside. All dishes served in our restaurant are prepared according to traditional recipes.

You want to reserve a table or organize a celebration with our help? Fill out the contact form below!​​​


Our team

the cook prepares a burger

Luigi Vercetti

He grew up in Italy, but decided to return to the country. He cooked and dreamed about opening his own restaurant since he was a child. Today, he is proud of the place he creates and the fact that many customers treat the restaurant as a home where they can always have a bite to eat. In Italian cuisine, he loves to celebrate every meal to the max. A big fan of coffee, slow food and sublime flavors.
two chefs cooking in the kitchen

Paolo Carrera

A keen traveler, and culinary enthusiast. Joanna loves Mediterranean countries, especially Italy. She appreciates that every corner of this country is abound in rich culinary traditions that can be discovered without end. Joanna can prepare over one hundred Italian pasta dishes! A lover of sweets, especially Italian ones.

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