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This restaurant is the place to go for authentic Tuscan-inspired dishes. Owner Luca is always there to talk you through the menu and the specials, adding to the truly authentic Italian hospitality experience.
The Tuscan-influenced menu features dishes such as chicken tortellini in a herb broth, trippa alla Parmigiana, rabbit cacciatora and a 1kg Florentine T-bone steak.
Start with the house salad for the table to share. This includes mixed salad leaves with fresh avocado (seasonal), robiola cheese and Luca’s famous narcotic salad dressing. The Schiacciatta, a garlic bread, a great accompaniment to the salad. The fettuccine frutti di mare comprises succulent fresh mussels and clams served with baby calamari and prawns tossed in a tomato, garlic and fresh parsley sauce with a splash of white wine. The flavours are balanced beautifully and the seafood is fresh and delicious.
On a cold winter night, the appetising fennel-infused salsiccia will warm you up. If you happen to be a fan of veal, then you’ll appreciate the veal Milanese and veal saltimbocca. Lucas serves ice cream from Baglios and their chocolate truffle cake is to die for.
There are also banting, gluten and wheat-free meals, as well as whole-wheat pizza base and gluten-free pasta – all you need to do is just ask!
A well-priced list that includes a large selection of local and international wines as well as a few craft beers. Poretti, an Italian craft beer, is also on offer.
Luca, the owner, is always on hand making sure that everything is running smoothly, and he’s supported by a great team of friendly staff.
Warm environment, great for huge groups and special occasions. Especially for bachelorettes, with a hugely festive ‘club’ right next door, tailored to the bridal party market.
For birthdays you can bring your own cake at R10 ‘cakeage’ per head. You can also bring in your dishes and they will fill them up with delicious home-cooked meals. They also cater for office lunches.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.