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I am obsessed with this place! Lulu La Delizia opened in late 2016, with Chef Joel Valvasori being both the owner and head chef. 

There’s some truly innovative stuff happening with his pasta – with the likes of pig blood mixed into the dough and served with prawns, pappardelle with rooster ragu, and ridiculously airy gnocchi with spanner crab. 

The venue is small and quaint, reminiscent of Italian cafes, and there’s something quite romantic about being there, with your knees touching your partner’s as you share plate after plate of phenomenal food. Run, don’t walk to this place. 

Every pasta on offer is made in-house and rolled by hand (no machines here).
 

The décor is modest and warm, with bottles of wine lining the shelves.

 

My go-to entrée every time is the stracciatella – this one had pickled vegetables, mint and oil.
 

The chef works with local suppliers and rotates new specials based on what’s in season and available that day.
 

The food speaks for itself… it looks good and tastes even better!

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