Robertas

Pizzas — Lots of them. Most of them seasonal with ingredients sourced as locally as possible and cooked in our wood oven. House cured meats and salumi — Cured by Chef Carlo and his dad Ezio, using heritage animals and traditional techniques. Fresh pasta — Made in-house by Mauro. Dry aged grass fed beef, chops, lamb, veal, chicken, fish, oysters — from ‘sustainable’ farms. Many of them roasted in our wood oven. Pies, pastries, custards — all made in-house by Elissa and Anjelique Craft brews on tap and a growing wine list that won’t kill your wallet in these rough and tough days… we are getting there!