Coastal Italian. House-pulled pasta, sea-fresh frutti di mare, and the slow rituals of a long Roman night — a hundred steps from the harbour.
The pasta lab pulls fresh tagliolini before service. Tonight's run goes with jumbo lump crab, Calabrian chili, and fennel pollen — the kind of plate that asks for a second glass of Falanghina.
A short menu, made every day, by people who care.
Chef Renata Sebastiani
Renata trained in Trastevere, then spent six years on the Amalfi coast running line at La Caravella. Bellaria opened in 2014 with one rule: nothing on the plate that wasn't pulled, picked, or pulled-from-the-sea that day.
Long Roman nights. Pasta that bites back. Wine that argues. The room books up — but the bar always has a stool with your name on it.
Tell us the occasion in your own words. The agent picks up dietary needs, party size, time preference, and books the right room.
118 Harbour Street
Toronto, ON
Tue–Thu · 5:00–10:30
Fri–Sat · 5:00–11:30
Sun · 5:00–9:30
Mon · Chiuso
(416) 555-0114
reservations@bellaria.example
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