Reccolab - Rozelle

The food at this restaurant is incredibly delicious and tastes just like what I had in Italy. The pizzas are very fresh and orders are served quickly with short waits. I especially loved the piccolo dish, which is difficult to find done perfectly at many places, but this restaurant nailed it. They also have wheelchair accessible entrances and unisex toilets, and offer indoor and outdoor seating options. The restaurant is closed on Mondays, but open from 7 am to 10 pm on other days. The convenient location and exceptional Italian cuisine make it the best I've ever tried in Sydney. I highly recommend it.

I really enjoyed the pizza at this restaurant! The garlic oil really elevated the flavor. The salad was a bit of a letdown, but the atmosphere was nice and the drink was delicious. I definitely plan on returning to try more dishes.

Inner west Sunday sessions are in full swing after the launch last weekend of ReccoLab’s L’ Aperitivo Italiano Sunset Sessions.  It’s bitter and twisted with the unveiling of their Aperitivi cocktail menu, designed in collaboration with Campari Australia. Apertivo Cocktails, like food and art, are woven into the fabric of Italian culture, often distinguished by color, and can include drinks like Aperol (orange), Campari (red) and Cynar (red). Popular aromatized wines include vermouth, chinato and americano. Combining the two with a dash of soda, a top of prosecco or, Negroni, a shot of gin, brings to life some of Italy’s most notable and great tasting aperitivo drinks and Reccolab brings that northern Italian tradition to Inner West Sundays!

This is the taste of Italy in Rozelle. There is great food and great drinks including the divinely refreshing Aperol spritz, and great service too. There is a lovely room at the back but in the front there’s a party zone as well as an ornately tiled wood-fire pizza oven that has a Wow factor that holds court near the entry.

Recco may not be a well-known tourist destination, but many people visit this little Italian coastal town south of Milan for one thing –  its Focaccia al Formaggio made with stracchino. Lucky for us we found one of the few places in Sydney, if not the only one, that serves this unique dish. Combining his passion for music and food, chef and owner Antonio opened Recco Lab in 2017 named after his hometown. He sees his kitchen as a lab where chefs create unique individual experiences using quality ingredients and traditional recipes.