The Best Italian Restaurants in Sydney

This cozy bistro, Bar Vincent, offers a shared dining experience with a menu that frequently changes to reflect the seasons. The restaurant is known for its simple but beautifully prepared Italian dishes and its selection of natural and minimal wines. Whether you're looking for a place to dine in a small or large group, you can always expect a warm and welcoming atmosphere.

Recommended by

Daniel Puskas

chef – Sydney, Australia

Simple but beautiful Italian neighbourhood restaurant. I love Bar Vincent it’s a no fuss simple Italian restaurant that always delivers the most delicious food! Always a great vibe, good for smaller or larger tables the friendliest restaurant in Sydney.

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LuMi Dining offers a unique blend of Japanese and Italian cuisines, delivered through a tasting menu that showcases the creativity and flawless execution of Chef Federico Zannelatto. The restaurant is known for its stunning presentation and prioritizes flavor above all else. Open from Thursday to Sunday, it also offers special hours during the last week of November until the end of December.

Recommended by

Lesley Pittaway

Food Enthusiast – Stockholm, Sweden

Casual fine dining at its Sydney-style best! This tasting menu-only restaurant delivers an artful unification of Japanese and Italian cuisine, which may strike as strange at first glance but absolutely works. Creativity that knows no limits, near flawless execution and stunning presentation backed by a team that understands that flavour counts above all else.

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This establishment offers a unique twist on traditional Italian cuisine, with dishes like tagliatelle al ragù di cortile, a flavorful pasta dish made with a rich sauce of braised rooster, pork shoulder, guanciale, and duck liver. The venue is a combination of a bottle shop, wine bar, and elegant dining room, offering a diverse experience for its visitors. The wine list is particularly impressive, focusing on Italian wines and providing a comprehensive exploration of the country's viticulture.

Recommended by

Pat Nourse

Food Writer – Melbourne, Australia

If you like Italian food or (mostly) Italian wine with a subtle subversive twist, you’re gonna love it. Half serve, full flavour: tagliatelle al ragù di cortile. Which translates, in Enrico Tomelleri's talented hands, to supple ribbons of fresh tagliatelle with a sumptuous sauce made with braised rooster, pork shoulder, guanciale and duck liver. I had a feeling I was going to fall hard for Paski Vineria Popolare, and fall hard I did. If you like Italian food or (mostly) Italian wine with a subtle subversive twist, you’re gonna love it. With Enrico, Mattia Dicati and the force of nature that is Giorgio de Maria on the case, it’s a thing of wonder and delight.

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Alberto's Lounge is a unique Italian restaurant where good food, music, wine, and company are equally valued. The eatery's menu offers a variety of flavors from across Italy's regions, with daily made gelato and ricotta, and pasta sharing the spotlight with dishes from a robata grill. Their cellar boasts a selection of Barolo and Barbaresco wines, alongside offerings from artisan producers around Italy, Australia, and beyond.

Recommended by

Duncan Welgemoed

Chef – Adelaide, Australia

My favourite Italian restaurant in Australia. Smart menu and booze with quirky dishes like the braised and fried tripe cooked with a touch of madras curry. I go here on every Sydney trip.

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This modest-sized spot boasts big flavors, with the staff being well-informed and capable. The drinks list is comprehensive, offering a wide range of options for every taste. Known for its exceptional pasta, it is currently considered one of the best in Australia.

Recommended by

Duncan Welgemoed

Chef – Adelaide, Australia

Small place, massive flavours. The front of house is smooth and knowledgeable, excellent drinks list. The food is fucking insanely good. Seriously. Best pasta in Australia right now, hands down, see ya later.

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With a focus on simplicity and taste, Sixpenny offers dishes that leave a lasting impression. One such dish is the mid-course cacio e pepe, cooked by Chef Daniel Puskas, which is not typically part of the menu but is a delightful surprise. The aim here is to provide an impressive meal that goes beyond the ordinary.

Recommended by

Nathaniel French

Chef – Copenhagen, Denmark

Was surprised with a midcourse of cacio e pepe. Chef Daniel Puskas admitted that it had nothing to do with the menu we were in the middle of. Rather, he wanted to cook something delicious and simple for us. It left a lasting impression on an already impressive meal.

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