The Story of Bottega B - Why Bottega?
Husband and wife team, Antonio Mendes and Fiona Nicol, deliver something special to the town of Bundanoon.
Not just a pizza and pasta restaurant, but something authentic and unique in the Highlands.
The organic B references Bundanoon the township and the previous business of Bundanoon Pizza and Pasta, providing a link to the physical location and past identity. Its organic nature represents the strong focus on seasonal and fresh food and the desire to use organic, locally grown produce wherever possible.
Bottega is translated from the Italian as ‘the workshop of a major artist’. It is a word that holds many meanings for this restaurant. A chef is a creative and food is the medium, truly an artist whose kitchen is their workshop. The word specifically recognises the past life of Antonio – a skilled photographer with four notable studios – all workshops in their own right.
And Bundanoon deserves a Bottega – with a potter’s studio as a close neighbour, a community filled with artisans, a local theatre company exploring local works in a theatre workshop environment, an active ukelele club and the Bundanoon Sings ensemble, Bundanoon is overflowing with creative talent.
Bottega is the perfect word to reflect Bundanoon, and the perfect place to experience Bundanoon.
The best food is made from the best ingredients. We source fresh wherever possible and the best of imported ingredients when we need a specific flavour or quality.
We're buying from Brillig Farm in Exeter and source our rocket from a local organic gardener. We're keen to establish more relationships with local providers and growers to make our food even better, more sustainable and kinder to our environment.
Contact us if you have fresh fruit, vegetables or produce.
We also have a dedicated kitchen garden that supplies our restaurant with tomatoes, spinach, carrots, asparagus, capsicum, chilis and a range of herbs through much of the year.
We are proud to serve great Italian food to the residents of Bundanoon and all the visitors our little village sees - especially during summer, over Easter and throughout the Brigadoon weekends.
We're here from 5pm Wednesday to Sunday, including public holidays.
We're always happy to see friendly faces - old or new.
We take great pride in employing local talent and have a team of 20 staff to keep the restaurant humming.
We're not your average pizzeria. We make our dough from scratch on premises and we do like to experiment with seasonal produce and authentic Italian flavours, so pop in and check out our dine-in specials.
Gluten Free Options
We understand the challenges of a gluten-free diet, whether you're Coeliac or simply intolerant.
Every effort is made to isolate gluten free products with separate utensils, ingredients, oil and processes. However, we handmake our pizzas and so we do have flour dust in our kitchen.
All our pizzas and pastas are available as gluten free. Because we use fresh ingredients, we also stock gluten free crumbs so that we can make gluten free calamari and schnitzel on request. Please allow extra time for the cooking.
We usually have at least one dessert on offer that is gluten free so you can satisfy your sweet-tooth as well.
We're exploring the regions of Italy during 2020 and 2021. We're offering set menu events - limited to 30 people during Covid 19 - on a Tuesday evenings each month.
When we visit a region, we research the local produce, history and land use and how that translates into the food of the area. We offer unique dishes that do not normally appear on restaurant menus.
We match the wines to suit the food, so be open to new tastes and pairings.
And with such an intimate number you can be assured of exceptional service throughout the night.
Each course is explained by the owner and we source traditional ingredients where required.
Our regional nights are special - come and join us one Tuesday.
Four or five course menu - $100 pp with paired wines.