The 12 best Italian restaurants in Brisbane

What is it? A long-standing favourite perched on the river.

Why go? If a decade of chic, contemporary Italian food under its belt doesn’t convince you to try Popolo, its dazzling views of the Brisbane River will. Whether you’re dining outside under the foliage or inside between their sandy walls, Popolo – and its menu – whispers of Italian summer. Starters, like head chef Francesco Vitagaliano’s signature linguine with pops of Moreton Bay bug, spanner crab and rich lobster bisque, make for elegant Italian with a breezy Australian touch. Up the char factor with grilled lamb cutlets featuring goat curd, or one of their pizzas with 24-hour fermented dough.

What is it? A family-run garden restaurant serving Italian classics.

Why go? Hospitality is at the heart of Angelo and Yuliya Leonforte’s cosy courtyard venue, from the warm service to the comforting gluten-free and vegan pizza and pasta options. Their woodfire oven pumps out Neapolitan-style pizzas featuring delightfully, fluffy outer crusts, with the same dough making their voluminous rosemary and confit garlic focaccia. Silky sheets of house-made pasta are used to make a lasagne that Garfield would envy, with piping hot layers of bechamel and rich ragu. Dining here is the perfect way to end a trip to the nearby City Botanic Gardens.

What is it? Chic modern Italian inspired by the Amalfi Coast.

Why go? Massimo sits prettily on the river and puts the luxurious charm of the Amalfi Coast into its clean, modern space and menu. Brick-red striped booths and terrazzo tables host a menu that celebrates the sea. Oysters shine with Massimo’s tomato and limoncello granita, and live lobster and marron from tanks await to be chargrilled with lemon or garlic butter, or tossed through house-made spaghetti. Their $50-a-head banquet menu is fantastic value, with highlights including crispy calamari with nduja (spicy fermented sausage paste) cream, and a perfectly cooked eye fillet.

What is it? An internationally recognised restaurant serving traditional Roman fare.

Why go? After more than 15 years, owners Dan Clark and Manny Sakellarakis are still rocking the best Roman cuisine in the city. In fact, they’re up there with the best Italian restaurants in the world, according to Italian outlet Gambero Rosso, thanks to their artisanal wine list and menu committed to Roman tradition. Fried globe artichoke, a staple in Roman Jewish cuisine, is served with lemon mascarpone and gremolata, and their renditions of cacio e pepe and carbonara are a masterclass. Generously portioned mains, like their veal saltimbocca, will have you booking a trip to Rome as soon as you leave, or, another trip back to the restaurant.

What is it? Food Inspired by Naples operating in a grand dining room since 2010.

Why go? Tartufo is the shining result of owner Tony Percuoco’s decades-long career uplifting Italian cuisine. The mosaic floors and red leather booths in the expansive dining room have an air of occasion, but the food here is straight from the heart. Special regional dishes you may not find in other Italian restaurants pop up on the seasonal menu, like mafalde pasta with braised rabbit, and grilled hiramasa kingfish served in fish broth and drizzled with fennel and parsley oil. Percuoco, who hails from Naples, also makes a mean sfogliatella – a neapolitan dessert of flakey pastry filled with a semolina ricotta filling.

What is it? The twin restaurant to Sydney’s waterfront venue, Otto Brisbane continues to celebrate the legacy of evocatively simple yet polished Italian cuisine. 

Why go? An indulgent summer romance: the affair of Otto’s al fresco osteria and ristorante with the South Bank waterfront radiates seasonal allure. The unashamedly simplistic interpretations of Italian classics only intensify our summer lust to saturate in summer rays and share stories between nimble bites of citrus oil-enrobed crudo and curvaceous Skull Island prawn mafaldine.

What is it? Sleek modern Italian in an airy terracotta-toned dining room.

Why go? Bianca Restaurant is all about is all about taking Italian classics and touching them with some modern Australian magic. It’s out with focaccia here and in with sourdough from sibling venue Agnes Bakery, topped with capocollo (cured pork neck), radicchio and pecorino. The rest of Bianca's extensive antipasti menu features gems, like Skull Island tiger prawns bathed in a seriously special mussel butter, and housemade ricotta with zucchini, squash and pine nuts. Pasta is kept simple and traditional, such as the pappardelle served with wild boar ragu, but modern moments, like lemon sorbet with yuzu olive oil, make Bianca an exciting addition to Brisbane’s Italian dining scene.

What is it? A cruisy all-rounder Italian with river views.

Why go? It’s hard to feel down with an Italian feast and a sparkling view of the river at Ciao Papi. Take your oysters here naturally or with a fiery nduja dressing. Other raw delights come in the form of swordfish with fennel and orange. Pizza aficionados get the best of both worlds at Ciao Papi, with the option for a thin Roman-style base, or a puffy-edged Napoli style, both from their busy woodfire. Keep things low-key with their Margherita, or get luxe with their Moreton Bay bug pizza. Their woodfire is also put to work with mains like their pork neck with grilled apple and chilli jam.

What is it? A buzzy, casual restaurant focusing on woodfired pizzas and quality produce.

Why go? Beccofino has committed to the art of the thin middle, puffy crust bases, and simple, ingredient-forward toppings since 2004. Their 'Number 1' pizza has earned its name with slices of Prosciutto di Parma, and their white base pizzas, like the mortadella, burrata and crushed pistachio number, are a match made in heaven. Keep an eye out for inventive seasonal specials too, to dine in or take away, like porchetta with kipfler potatoes, porchetta, taleggio cheese and radicchio. Beccofino's strong pasta and secondi menu will have you leaving the house to dine in and try their linguine with local tiger prawns, or their juicy roast chicken with fennel puree and charred lemon.

What is it? Refined modern Italian cuisine with a top wine list to match.

Why go? Much like the elegant interiors of Rosmarino’s 120-year-old Hemmant Merchants building, this family-owned restaurant is all about updating Italian tradition with style. Farinata, a chickpea pancake from the Liguria region, is the best way to kick off a meal, topped with stracciatella and basil oil. Snapper crudo is dressed with a refreshing yet punchy chilli tomato water, and burrata is spruced up with truffle-infused abbamele (Sardinian citrus-infused honey caramel). Pasta and mains are driven by the country’s best produce, and is best enjoyed with their extensive Italian wine list.

What is it? Brisbane's first Italian pasta lab, specialising in fresh, filled and regional pasta. 

Why go? Behind Ripiena's very unassuming façade lies a hive of activity with Nicolo Campagnari and his team kneading, folding and coaxing handmade pasta into delicate tortellini and silky ribbons of fettuccine. The dreamy carbonara is reason enough to visit, but the innovative Italian wine seals the deal. 

What is it? Top quality woodfired pizza from the team behind Beccofino.

Why go? Julius’ woodfire oven is busy blistering some of Brisbane’s best pizza in its brick dining room. The feel here is cool and casual, but pizza is taken very seriously. Flavours here are tried and true, ranging from a simple Margherita to a white pizza with roasted potatoes, porchetta and rosemary. Non-pizza menu items shouldn’t be slept on here, though. Duck ragu pappardelle and braised lamb shoulder with polenta are heavy hitters. For dessert, Julius' ricotta and chocolate chip dumplings with pistachio praline gelato will talk to your inner child.