A Family Table Since 1987

La Tavola Italiana began as a twelve-seat trattoria run by Nonna Rosa and her two sons. Nearly four decades later, we still roll our pasta by hand every morning and greet every guest like family.

Our chefs preparing fresh pasta in the kitchen

From Emilia-Romagna to Your Table

Rosa Conti arrived from Bologna with a rolling pin, a notebook of recipes and very little else. Her ragù, simmered for six hours and never rushed, is still the heart of our menu today.

Today her grandchildren run the kitchen and the floor. We source flour from a single mill in Piemonte, tomatoes from the slopes of Vesuvio, and vegetables from growers within an hour of the restaurant.

years of service

100%

pasta made fresh daily

60+

Italian wines by the bottle

What We Believe In

Three simple promises that have guided every plate we have served.

Fresh, Every Morning

Our pasta is rolled by hand before the first espresso is poured. Nothing on the menu sits in a freezer, and the specials change with what the market brings.

Wood Fire & Patience

Our oven is fired with oak at dawn and our ragù simmers for six hours. Good Italian food is not complicated, it simply refuses to be hurried.

Hospitality Above All

A table at La Tavola is an invitation, not a transaction. We remember your name, your favourite wine, and that you like your tiramisù with extra cocoa.