Head Chef David Dellai serves up popular dishes that have stood the test of time, but continues to innovate with quality produce and creative twists on the classics. Il Bacaro has a handsome central bar and crisp white linen-dressed tables. It is a popular lunchtime spot for businesspeople; as the evening rolls in, the intimate lighting draws romantic couples.
Chef Dellai is extremely choosy when it comes to the ingredients for his dishes, and this is reflected in his well-thought-out Italian menu. Looking dramatic on the plate, squid-ink tagliatelle is served with pan-fried spanner crab and an earthy cauliflower puree. A crab bisque effortlessly pulls the flavours together. Maiale con patate is suckling pork rotolo surrounded by crispy crackling and accompanied by smooth potato puree. Charred fennel, poached apple and smoky pork broth round out this hearty and flavoursome dish.
PSST! The pasta and risotto menu offers both small and large servings, so you can try a few different dishes.