About Us
Fifteen years at the same corner table
Our Story
From a six-table trattoria to a neighbourhood institution
Since 2009, Bella Vista has served seasonal Mediterranean plates built from local farms, day-boat fish, and a cellar of small-grower wines.
We opened in 2009 with a wood oven, a chalkboard, and a short list of suppliers we trusted. The oven and the suppliers are still here. The chalkboard now fills two walls, but the idea hasn't changed: buy well, cook simply, and give people a reason to stay for one more glass.
The Team
Who's in the kitchen
Chef Marco Rossi
Executive Chef & Founder
Trained in Bologna and Lyon, Marco brings 25 years of Mediterranean fine dining to every plate that leaves the Bella Vista pass.
Chef Amara Bright
Head Pastry Chef
A James Beard semi-finalist, Amara turns seasonal fruit and single-origin chocolate into the desserts our guests travel for.
Chef Diego Santos
Sous Chef
Diego runs our wood-fired grill station and leads the kitchen partnership with local farms and fishermen.
Sourced locally
We write the menu around the morning market and a network of farms, fishers and foragers within 90 miles.
Cooked over fire
The wood oven and grill are the heart of the kitchen — most mains pass over live flame before they reach you.
Built for lingering
No table turns. Once it's yours for the evening, it's yours — order another course, or just another coffee.
In Their Words
Guests on Bella Vista
“The charred octopus alone is worth the trip. Service was warm without ever being intrusive. Bella Vista is now my go-to for special occasions.”