The lowdown
The next-door sibling to Tipo 00, the pasta here is just as fine, but the menu extends to more primi and secondi options, with the wine list also turned up a notch or three.
The regular’s tip
Grab a seat at the bar, perfect for two or solo diners, and have a look at the vermouth and amaro list it’s one of the best in town.
The nuts & bolts
Opened 2017
Function spaces: 8–14 guests
There were audible sighs of relief when Osteria Ilaria opened in 2017, as it alleviated the wait times for its ever-popular older sibling, pasta restaurant Tipo 00. It also gave the chefs and owners a broader reach and freedom to offer a more extensive menu and wine list.
Head chef Stefano Rosi’s food, steeped in seasonality and built on local produce, is a modern twist on Italian cuisine. You may find nettle gnocchi, pistachio and broad bean or swordfish with cipollini onion, calamari and bottarga, but the wine list gets just as much attention and finesse as the finished dishes brought to the table.
“We like to put a lot of effort into cellaring of our wines and releasing when we see appropriate,” says wine buyer and sommelier, Gavin Cremming. “We have a passion for conventional and natural winemaking and like to showcase wines that are good examples of vintage and terroir.”
Book a table and take in the quality and vibrance of a schmick team over a few courses at lunch or dinner. Or settle onto a bar stool at a high table for a quick snack and glass of something beautiful. It’s up to you, that’s the key, whether at Tipo 00 or Osteria Ilaria, breath out and relax. You’re in very good hands.
