Long-regarded as one of the city’s best Italian restaurants, Beccofino continues its high standards almost two decades after it opened, delivering simple, understated but always excellent fare with warm and attentive service.

Diners may begin by sharing classic antipasti, say, rings of flour-dusted, fried baby calamari or oregano-scattered focaccia straight out of the oven with oozy burrata. But it’s the authentic, handmade pasta and 48-hour fermented pizza that will always be the drawcard. 

Opting to share a pasta? The kitchen team will split it into individual bowls, with a half portion of the guanciale-strewn, delightfully creamy, egg-based carbonara large enough to be almost a full serve. As for the much-lauded pizza, it comes in white or red-based options, the dough soft through the centre, charry on the bottom from the wood-fired oven and crisp on top. 

Purists could opt for the margherita, but go one better and choose the “Number 1” – the classic tomato, fior di latte and basil line-up porked up with paper-thin slices of butter-soft prosciutto. It’s a standout, especially when paired with a glass of Valpolicella from the well-crafted, predominantly Italian wine list at friendly suburban trattoria prices.

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