New Italian restaurant Burlamacco Ristorante now open

Italian is one of those cuisines that never seems to go out of style here, and proof of that comes in the form of yet another newbie that’s joined the fold, Burlamacco Ristorante.

Located on Amoy Street in a conservation shophouse, this 50-seater’s moniker is a homage to the well-known festival which takes place in the Tuscan town of Viareggio—where executive chef and co-owner Gabriele Pegaia hails from.

The Tuscan native, who cut his teeth at various Michelin-starred establishments back in Italy, has partnered up with friend, co-owner and general manager Paolo Colzani to launch a cozy eatery with dark wooden furniture and a red and white color scheme, adorned with bright, carnivalesque artworks on the walls (all of which are for sale)care of gallery Ode to Art.

Look forward to starters such as chopped red tuna with slices of avocado ($20) and a unique beef tripe stew in fresh tomato sauce topped with Parmesan cheese ($18), and homemade pastas including linguine with lobster in spicy arrabbiata sauce ($26) and tagliatelle with black pig ragù that’s been marinated for seven days in red wine ($22). There are also mains like Cacciuco alla Burlamacco, traditional Tuscan fish and seafood soup with garlic bruschetta ($36) and slow-cooked beef short ribs ($30) if you’re feeling especially ravenous.

For dessert, choose from tiramisu ($10), chocolate tart with mint gelato ($14) or caramelized almond semifreddo with salted caramel sauce ($10).

Oneophiles will be pleased to know that the restaurant also houses a pretty floor-to-ceiling wine cellar with a collection of over 120 Italian wines (from $12/glass, $68/bottle), with 10 by the glass options including Prosecco Bortolomiol NV ($14/glass). If wine’s not really your thing, then be sure to try the limoncello which chef Pegaia makes in-house ($8).

As a bonus, they also offer three-course lunch sets for just $34 (select from three appetizers, three mains and two desserts) from Monday to Friday, which they change every two weeks.