Since 2008
It Started with a Notebook
Marco came to town with a battered notebook of his grandmother’s recipes and a plan to cook them exactly as she did. Elena found the room: an old bakery with a stone arch, a wood oven and space for twelve tables.
Seventeen years later the tables have doubled, the notebook has a few new pages, and many of the guests who came on opening night still book the same table on Fridays.
Meet the Team
Two Names on the Door
Marco Bellini
Head Chef
Raised between Bologna and the coast, Marco trained in Florence before opening Oliveto. He still rolls the first batch of pasta every morning, before anyone else arrives.
Elena Ricci
Owner & Sommelier
Elena looks after the dining room and the wine list. Ask her for a pairing and she will pour you a taste before you decide, and remember what you liked next time.
Our Kitchen
An Open Kitchen, Nothing to Hide
Our kitchen faces the dining room, so you can watch the pasta being cut and the sauces reduced. Six cooks, one pass, and a rule that nothing leaves the kitchen until it tastes right.
Our Ingredients
Good Food Starts at the Market
Tomatoes, greens and herbs come from three farms within an hour of the restaurant. Cheese, cured meats and olive oil come from small Italian producers we have known for years.
- Pasta and bread made in-house every day
- A menu that changes with the seasons
- Vegetarian and gluten-free options on request
Join us
Save Yourself a Seat
Come for a weeknight bowl of pasta or a long Saturday dinner. We’ll be glad to see you.