This is a study in balance — fettuccine is soft and wide enough to carry sauce, and here the salsa piccante (chilli sauce) brings heat without burn. The burrata arrives in a final shower, its creaminess tempering the chilli, and the basil is added just before plating to preserve its freshness. Reviewers note the brightness and the refusal to let any single element dominate.
Tips from diners
The salsa piccante is genuine chilli heat, not just flavour — ask for less sauce if you're not comfortable with spice.
Pappardelle is wide enough to cradle a serious sauce, and the beef ragu here shows commitment to time — many kitchens cut corners with cooking times, but this version tastes like it's been building flavour for 4-8 hours minimum. The pasta is fresh, rolled to a consistent thickness, and cut with enough width to avoid becoming mushy under the weight of the sauce.
Tips from diners
One portion per person is satisfying but not overwhelming — you'll have room for a second course or dessert.
Tiramisu sits on the line between homemade and restaurant pastry — the layers must be even, the ratio of cream to cake must be balanced, and the cocoa dust shouldn't be applied so heavy that it masks the subtle flavours underneath. This version is refreshingly light for a dessert that can veer toward cloying.
Tips from diners
Order the tiramisu if you have room — the wine pairings work especially well with the coffee and cocoa.
Cime di rapa (turnip greens) has a bitter edge that many eaters find unfamiliar — the chilli provides heat that cuts the bitterness, and the cavatelli's ridges hold sauce and greens without becoming heavy. This is the kind of dish that works best when diners are open to slightly unconventional flavour.
Tips from diners
If bitter greens aren't your thing, ask what other pasta options are available — the kitchen changes pasta daily.
Beef cheek is a secondary cut that requires proper technique to transform into silkiness — it needs low heat over a long period. The result here is meat that pulls apart with a fork and absorbs the braising liquid deeply. The seasonal vegetables are chosen to complement without competing.
Tips from diners
This is a full meal that justifies the price — the portion is generous and the cooking shows skill.
Brio opened as a restaurant and wine bar in De Pijp, the neighborhood where locals eat. The menu is rooted in Italian tradition but builds around what the kitchen finds at market and what the chefs are in the mood to cook. The kitchen focuses on homemade pasta and slow-cooked meats. The wine list is small and purposeful — every bottle is chosen for character and honest winemaking, not label prestige.
Reservations strongly recommended, especially Thursday through Saturday. Walk-ins welcome if space is available.
The space is cozy without being cramped. Window tables offer pleasant street views of the neighborhood.
The wine list is short and changes — ask the staff for guibalance. Bottles are priced fairly, with good options under €40.
The kitchen changes its pasta offerings daily based on what the market offers. Check Instagram or call to hear what's available.
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