Russafa · Valencia
Slow cooking, Roman recipes and pasta we roll by hand every morning, here in Russafa.
The Slow-Cooked Italian Experience
Mixed and cut by hand every morning, here in the house.
Low temperature, no rush. That's why it tastes the way it does.
Carbonara, amatriciana, cacio e pepe. The way they're made there.
A look inside the kitchen and the plates that leave it each night.
Immerse yourself in the essence of Rome through a genuine Italian ristorante, where the art of slow cooking blends with the flavours of the best local ingredients.
The pasta is made by hand every morning and everything is cooked to order. If a dish takes a little longer, take it as a good sign — it's being made for you, right now. That extra moment is exactly what makes it worth it.
We're a small house and we like to look after every table, so book ahead and we'll keep yours.
Made with care by chef Bruno Giorni and Giada
“It's like walking into a house in Italy and sitting down at their table.”Ivanna C.
“Homemade pasta with incredible sauces and a very well-chosen wine list.”Google
“We'd both been to Italy recently — this pasta was even better.”Adrian
While Google's hours load, what is almost always true:
There are two of us and the day off moves from week to week. The hours above come straight from Google, which Giada keeps up to date herself. If you are coming from any distance, message us on WhatsApp and we will confirm.
Yes. The fresh pasta is mixed, rolled and cut by hand in the restaurant, every day. It is the whole point of the place.
C/ de la Reina Na María, 9, in the Russafa (Ruzafa) neighbourhood of Valencia — a few minutes' walk from Gran Via and from Estació del Nord.
The room opens at 18:30 and you can have a drink from then, but the kitchen starts at 19:30 and stops at 23:00. That last order time is real: arrive at 22:15 and you will eat well; at 22:50 you will not.
The room is small and weekends fill up. The quickest way is a WhatsApp message; we confirm as soon as we can.
Yes. Dishes marked «veg» on the menu are vegetarian: pastas, salads, burrata, focaccia and the desserts.
Italian with a Roman accent: carbonara, amatriciana and cacio e pepe made the Roman way, plus fish, burrata and Italian desserts.
There are gluten-free dishes on the menu — starters and mains — but we cannot guarantee there is no cross-contamination: we mix and roll fresh wheat pasta by hand every day, in a small kitchen. If you are a diagnosed coeliac that risk is always there, and we would rather tell you before you book.
Nine tables inside, seating eighteen to twenty, and yes, there is a terrace. Which is why booking is worth it — the room fills with very few people.
Message us on WhatsApp or give us a call. We'll get back to you as soon as we can.
