Founded by three close friends, the restaurant’s décor and exposed ceilings were built to reflect the ambiance of old Italian neighbourhood eateries.
Ravioli & Co.’s head chef Eros Brambilla, who hails from Northern Italy, has curated a menu that consists of made-from-scratch pasta and other Italian dishes made daily by an in-house sfoglina or pasta lady.
Brambilla added: “We wanted our customers to feel comfortable, as though they are at home. Comfort food is not only about the dish itself, it’s the way you share it with your family and friends and create memories that last a lifetime. Italian food is not all about pasta and pizza; you can travel for an entire year from North to South and taste a different dish every day, which is what our menu aims to do; highlight every aspect of Italy. We hope our customers get a taste of Italy through every dish.”
The restaurant can seat up to 40 guests indoor and has additional space in the outdoor terrace.
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