Barberio Osteria

Pappardelle with 10-Hour Bolognese

Hand-cut pappardelle in a slow-cooked ten-hour bolognese - house signature.

Oxtail-Stuffed Fried Olives

Castelvetrano olives stuffed with braised oxtail, breaded and fried.

Giardiniera di Agrodolce

Pickled seasonal vegetables in a sweet-and-sour brine — a bright, acidic opener that primes the palate for the richer courses ahead

Grilled Fish (Market Selection)

Whole or filleted fish grilled simply and served with seasonal accompaniments — changes weekly based on what's fresh

Heirloom Tomato Salad

Peak-season heirlooms, a summer-menu staple when farmers deliver.

Handmade Pasta

Beyond the bolognese, the kitchen turns out a rotating selection of handmade pastas showcasing different Italian regions each week

Seasonal Antipasti

Peak-season produce prepared simply — the kitchen lets ingredients speak for themselves with minimal intervention

Pork Belly with White Beans

Grilled Steak with Seasonal Vegetables