Shop 119 Claremont Quarter, Claremont
Ph: (08) 9385 2914
www.dolcebellissimo.com.au
A Taste of Italy in Every Detail
Dolce Bellissimo has brought its much-loved Italian charm to Claremont Quarter, revealing a bright new space on Level 1 that feels both modern and relaxed. Sunlight pours into the restaurant and spills out toward the pavement seating, perfect for long lunches, people-watching and soaking up the Quarter’s lively atmosphere.
Inside, the restaurant strikes a beautiful balance between contemporary design and classic Italian warmth. Timber accents and touches of deep red complement crisp white tablecloths and earthy tones, creating an ambiance that feels refined yet comfortingly familiar, true to Bellissimo’s authentic spirit. There is a sense of ease to the space, as if everything has been thoughtfully placed to welcome friends and family, the kind of hospitality that invites you to settle in.
Having dined at the original Bellissimo more than 15 years ago, it was refreshing to find that the current menu still honours its Italian classics, while introducing some thoughtful new dishes. It is a confident mix of tradition and progression, reflecting a kitchen that respects its roots, while embracing new flavours.
Owner Albasio La Pegna pulled up a chair and joined us at our table, sharing insights into sourcing local produce, kitchen technique and the philosophy that guides his menu. His passion for quality ingredients and the craft of Italian cooking, is clear in every dish. There is a clear pride in preserving the Bellissimo legacy, along with a genuine commitment to delivering an authentic taste of Italy to Claremont, in a way that feels both welcoming and refined.
We began with a simple yet elegant vegetarian starter: creamy stracciatella sourced from Melbourne artisans That’s Amore Cheese, served with roasted capsicums and lightly toasted crostini. Fresh, soft and simply presented, it allowed the cheese to shine. A wonderfully light opening.
Next was the Grigliati, a vibrant plate of grilled baby squid tossed with chilli and balsamic, finished over rocket and shards of fennel. Light, fresh and textural, it was a lovely showcase of quality seafood prepared with confidence.
A long-standing favourite, the Risotto Nero was a highlight. Albasio affectionately calls this dish his ‘quiet achiever’, and for good reason. The briny black squid-ink risotto is cooked in a house-made stock and topped with grilled seafood: peeled prawns, tender baby squid and pieces of fish. More than a decade on the menu, it remains rich and deeply satisfying, a true standout on the menu.
Our pasta selection was the Rigatoni with Meatballs in a classic tomato ragù. Homely and rustic, the slow-simmered meatballs were tender and full of flavour, evoking the comfort of a Nonna’s kitchen, but with a professional’s touch. Simply delicious.
The surprise dish of the lunch was the Capretto al Forno – braised baby goat with peas, tomato, potatoes, herbs and wine. Sourced from P. Princi Butchers, the goat was unexpectedly tender and full of character. Having only tried goat a handful of times, I was not sure what to expect, but this dish was incredibly tasty.
Albasio shared a thoughtful tip: “Goat is a strong, gamey meat, it’s hard to get right. But with the right herbs and quality extra-virgin olive oil, you can soften that strength and bring forward its best flavour. It’s a careful balance.”
Bellissimo’s Head Chef Michael Van Grootel also noted that the goat is one of his favourite dishes to prepare, both for its complexity and the reward of getting every element just right.
A delightful indulgence came in the form of the Olive Ripiene – crumbed olives stuffed with spicy ’Nduja (spreadable pork sausage) and served on a creamy parmesan sauce. The olives are brined, then washed with lemon water to reduce salinity before being filled, coated and fried. Addictive and perfectly nuanced, this simple side dish is an ideal accompaniment for any of the mains and would match well with a cold beer or a crisp wine.
Dessert featured a pair of Italian classics. The first was the Coppa Alla Frutta, a light and refreshing combination of meringue, fresh cream, mixed berries and passionfruit, a deconstructed Italian take on a pavlova. The mix between sweetness and acidity made it a bright, satisfying way to cleanse the palate. We then sampled the Bigne, delicate profiteroles filled with smooth custard and topped with warm chocolate. Comforting and familiar, it was a simple yet elegant finish to an afternoon of quality Italian dining.
After visiting Italy in 2024, I fell deeply in love with the country’s food culture, so it was a pleasure to speak with Albasio, originally from Naples, about his inspirations across Italy and his enduring love for Tuscany. He shared the story of being invited as an honorary member by the Tuscan Government more than 20 years ago to help launch their region’s home-grown saffron, a memory that still shapes his connection to Italian produce today, and his ongoing pursuit of authentic Italian flavours in Western Australia. His commitment to honouring regional traditions, while adapting them thoughtfully for local diners, adds a meaningful depth to the Bellissimo experience.
By Cam Allen
