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Taste The Finest
Food In Town
Handcrafted with the freshest ingredients, every bite is an experience. Order now and get it delivered hot to your door.
Mushroom
Spicy
Fresh
Passion On Every
Plate We Serve
11 Expert Chefs crafting every dish with love
At Restrova, food is more than sustenance — it's a language of love. Since 2012, our kitchens have been alive with the aromas of hand-selected spices, farm-fresh vegetables, and slow-cooked traditions passed down through generations.
Every dish we create is a promise: the finest ingredients, the boldest flavors, and an experience that lingers long after the last bite. Whether you dine with us or we come to your door, Restrova brings the restaurant to you.
Explore Our Flavours
Seven cravings. One destination. Swipe through our handcrafted categories and find your next favourite meal.
Four Decades of Flavour
From a humble family kitchen
tucked in the old quarter to a celebrated dining institution
every dish we craft carries the weight of tradition, the warmth of love, and the fire of
ambition.
A Family Dream Takes Root
Antonio and Maria Rossi opened a tiny 12-table trattoria, arming it only with three-generation family recipes and a wood-fired oven. The aroma alone drew queues around the block from opening week.
The First Star on the Map
Eight years of unwavering consistency earned the restaurant its first major regional award. Critics singled out the slow-cooked lamb shank and hand-rolled pappardelle as revelations of authentic flavour.
A Grand New Home
Tripled in size. The new flagship introduced an open kitchen theatre so diners could watch chefs work live, a cellar bar stocked with 400 labels, and a private dining hall for celebrations.
Heritage Meets Innovation
Chef Marco Rossi returned from training in Lyon and Tokyo to reimagine the menu — weaving classical Italian soul with contemporary precision techniques. Old recipes found thrilling new form.
One Million Meals. One Promise.
Four decades. Two generations. Three hundred covers a night. The flame never dims. Every plate that leaves our kitchen still carries the soul of that first family recipe — cooked with nothing but love.
Fresh Burrata Classica
Velvety fresh burrata on San Marzano tomatoes, drizzled with 12-year aged balsamic, extra virgin olive oil, micro basil, toasted pine nuts and fleur de sel.
Ribeye Fiorentina
800g dry-aged Chianina ribeye grilled over applewood fire. Served with truffle butter, roasted bone marrow and hand-cut triple-cooked fries.
Pizza Diavola
San Marzano tomato, fior di latte, spicy Calabrian salami and chilli oil. Stone-baked at 485°C for 90 seconds.
Spaghetti Carbonara
Hand-rolled spaghetti with slow-rendered Guanciale, Pecorino Romano and farm egg yolks. No cream — ever. The authentic Roman way.
Classic Tiramisù
Our grandmother's original 1984 recipe. Savoiardi soaked in espresso and Marsala, layered with whipped mascarpone and Valrhona cocoa.
Fresh Burrata Classica
Velvety fresh burrata on San Marzano tomatoes, drizzled with 12-year aged balsamic, extra virgin olive oil, micro basil and fleur de sel.
Truffle Mushroom Velouté
Silky wild mushroom velouté infused with black truffle oil, topped with crispy shallots and a swirl of crème fraîche.
Crispy Calamari
Tender squid rings in a seasoned semolina crust, flash-fried golden. Served with smoked aioli and charred lemon.
Bruschetta Trio
Three golden sourdough crostini — classic tomato-basil, whipped ricotta with honey, and roasted pepper with goat cheese.
Antipasto Board
Cured meats, marinated olives, aged cheeses, roasted vegetables and house-made focaccia. Perfect for the whole table.
Ribeye Fiorentina
800g dry-aged Chianina ribeye grilled over applewood fire. Served with truffle compound butter, roasted bone marrow and hand-cut triple-cooked fries.
Cedar Plank Salmon
Wild Atlantic salmon glazed with citrus miso, roasted on a cedar plank over saffron risotto and wilted spinach.
Braised Lamb Shank
12-hour braised lamb shank in a rich red wine jus, served with pomme purée and fresh gremolata.
Spatchcock Chicken
Herb-brined free-range chicken, wood-roasted and glazed with preserved lemon and harissa butter. Served with roasted vegetables.
Wild Mushroom Risotto
Carnaroli rice slow-stirred with wild mushrooms, aged Parmigiano Reggiano and a generous shaving of black truffle.
Pizza Diavola
San Marzano tomato, fior di latte, spicy Calabrian salami and chilli oil on a hand-stretched Neapolitan crust. Stone-baked at 485°C for exactly 90 seconds.
Pizza Margherita
San Marzano tomatoes, fresh fior di latte mozzarella and fragrant Genovese basil on a hand-stretched crust. A timeless classic.
Quattro Formaggi
Four-cheese pizza with mozzarella, gorgonzola, aged pecorino and smoked scamorza on a white base with fresh thyme.
Spaghetti Carbonara
Hand-rolled spaghetti with slow-rendered Guanciale, Pecorino Romano, Parmigiano Reggiano and farm egg yolks. No cream — ever. The authentic Roman way, always.
Wild Boar Pappardelle
Wide egg pappardelle with slow-braised wild boar ragù, juniper berries, rosemary and a finish of aged Pecorino.
Cacio e Pepe
Tonnarelli pasta tossed with aged Pecorino Romano, cracked black pepper and a touch of pasta water. Deceptively simple, profoundly flavourful.
Classic Tiramisù
Our grandmother's original 1984 recipe. Savoiardi soaked in strong espresso and Marsala, layered with whipped mascarpone cream and dusted with Valrhona cocoa.
Vanilla Panna Cotta
Silky Madagascan vanilla panna cotta with a seasonal berry coulis, candied pistachios and edible flowers.
Cannoli Siciliani
Crisp fried pastry shells filled to order with sweet whipped ricotta, candied orange peel and dark chocolate chips. Dusted with icing sugar.
Rossi Negroni
Barrel-aged gin, blood orange Campari and sweet vermouth stirred over a hand-carved ice sphere. Finished with a flamed orange zest ribbon — our most-loved cocktail since 1992.
Barolo 2018
Single-vineyard Barolo from Serralunga d'Alba. Garnet with orange rim, notes of tar, violets and dried roses on the palate.
Espresso Martini
Freshly pulled espresso, premium vodka and coffee liqueur shaken hard over ice until perfectly frothy. A brilliant after-dinner pick-me-up.
The Chefs Behind Every Plate
Passion, precision and decades of craft — meet the team that makes every meal unforgettable.
Marco Rossi
Italian · French · Wood-Fired
Priya Nair
Patisserie · Chocolate · Plated Desserts
James Carter
BBQ · Prime Cuts · Smoke
Michel Clark
Mediterranean · Vegetarian · Sauces
Words From Our Happy Guests
Every plate tells a story — here's what our guests say about theirs.
"Absolutely the best dining experience I've had in years. The wood-fired pizza was perfectly charred and the truffle pasta melted in my mouth. We'll definitely be back every weekend."
"From the ambiance to the desserts — every single detail was on point. Priya's saffron crème brûlée was a showstopper. Highly recommend for any special occasion."
"James's smoked ribeye was out of this world — perfectly seasoned, cooked to perfection. The staff were warm and attentive all evening. Five stars without question."
"The ratatouille tian was a revelation — vibrant, fresh and beautifully presented. I came for a quick dinner and ended up staying for two hours. Worth every moment."
"Celebrated our anniversary here and the chef's table was magical. Marco came out personally to explain each course. An evening we will never, ever forget."
"Absolutely the best dining experience I've had in years. The wood-fired pizza was perfectly charred and the truffle pasta melted in my mouth. We'll definitely be back every weekend."
"Absolutely the best dining experience I've had in years. The wood-fired pizza was perfectly charred and the truffle pasta melted in my mouth. We'll definitely be back every weekend."