Osteria Oggi: a pasta bar. We cook food that we love to eat using seasonal produce, and serve it in a way that is designed to share. Pasta is made fresh daily, with a carefully chosen wine list to match.
‘Oggi’ is ‘today’ in Italian – this sums up what we offer – sophisticated Italian food, inspired by tradition but in keeping with today’s tastes and best available produce. We have created an Italian piazza setting in the heart of CBD Adelaide, complete with a cobblestoned floor, arches, arbour, meat room, private cellar, intimate booth seating, and a mezzanine-level kitchen
Andrew Davies is a celebrated, Adelaide-based chef, who has enjoyed a broad exposure in French kitchens such as Jaques Reymond’s, Alain Blanc’s Chantilly, La Semillante and restaurant pied-a-terre in London.
He has received critical acclaim in his current role as Executive Chef and partner of Press Food and Wine, Bread and Bone Wood Grill and the newly opened and already much acclaimed Osteria Oggi, an Italian pasta bar with a great mixture of traditional icons and contemporary interpretations.