La Cantina

La Cantina is a family-owned restaurant that reopened with a clear idea: strip it back to what we love making, and do it properly.

Same family. Same name. A more modern, more focused take on Italian — fewer dishes, no shortcuts.

Our pasta is made in our kitchen — extruded in-house or rolled, stuffed and sealed by hand. Nothing from a packet.

Every pizza base slow-ferments with natural leaven for 48 hours before it hits the oven.

Our menu is short by design — we’d rather do fewer things brilliantly than many things adequately. This is the kind of cooking we want to eat. We hope you feel the same.