I
Aperitivo
L'inizio
Negroni sbagliato, Castelvetrano olives, warm focaccia torn by hand. You arrive. You exhale. The night begins.
Est. by candlelight
A pop-up supper, four nights only
Seven courses.
One long table.
No apologies.
An Italian dinner the way it was meant to be — slow, loud, candlelit, and a little romantic. You arrive hungry. You leave quoting your grandmother.
— Friday 14 Nov —
— Saturday 15 Nov —
— Friday 21 Nov · few seats —
— Saturday 22 Nov —
— Seatings at 19:30 —
"Mangia, mangia."
The premise
We're not a restaurant.
We're an evening.
Bellisimo is a pop-up — born of too many trips to Italy, a stubborn belief that pasta is a love language, and the suspicion that most modern dinners have forgotten how to take their time.
One menu. One seating. A long table dressed in linen, lit by candles that won't stop flickering. You'll be served seven courses, paired with wine chosen the way it should be — by someone who actually drinks it.
Come hungry. Come a little late. Stay later.
Il menu della sera
A prix fixe, the Italian way
No substitutions, no apologies, no à la carte. Trust the chef — he's been doing this longer than you've been picky.
II
Antipasto
Il saluto
Burrata from Puglia, late-summer tomatoes, Sicilian olive oil, a tear of basil. Three ingredients. Don't overthink it.
III
Insalata
Verde
Bitter chicories, shaved fennel, Castelmagno, a vinaigrette of saba and lemon. Sharp, like a good comeback.
IV
Pasta
La pasta
Tagliatelle, rolled this morning. Brown butter, guanciale, Parmigiano aged thirty months, a crack of black pepper. The course you'll remember.
V
Secondo
Il piatto
Bistecca alla Fiorentina, rosemary embers, salsa verde. Or branzino al sale, lemon, capers. Choose at the table.
VI
Dolce
La dolcezza
Tiramisù, made the way his nonna made it. No shortcuts. No deconstruction. Just the real thing, with espresso pulled at the bar.
VII
Digestivo
La fine
Amaro of the house, an espresso, a story or two. Stay as long as you'd like. The chef might sit down.
$145 per guest
+ $65 wine pairing — recommended, obviously
La pasta
Rolled by hand.
Every morning.
Semolina from Gragnano. Eggs with yolks the color of marigolds. A wooden board older than most of the staff. We don’t sell dried pasta and we don’t apologize for the price of butter.
7
Courses
35
Seats / night
4
Nights only
La cantina
Wine that means something.
Five small producers. Five regions. No points scores, no scoring, no nonsense. Just bottles we’d open at home.
Prenotazioni
Pull up a chair.
Thirty-five seats per night. We release them in small batches because, frankly, we like keeping things personal.
Confirmation within 24 hours. A 50% deposit holds your seat — because no-shows ruin nights for everyone.
Osteria Bellisimo
A pop-up dinner. Italian, mostly. Honest, always.
Where
A private kitchen,
address sent upon confirmation.
Stay close
hello@osterialunare.com
@osteria.lunare
© Osteria Bellisimo — Buon appetito."La vita è una combinazione di pasta e magia." — Federico Fellini