Pitzi Pasta Bar — Restaurant in Hobart

Located in Hobart, Pitzi is the brainchild of the dynamic husband and wife duo behind Fico, Oskar Rossi and Federica Andrisani, along with chef Dana Gleeson, formerly of Fico. This absolute gem of a restaurant offers a refreshing departure from its upscale sibling, Fico, providing patrons with a laid-back yet utterly satisfying dining experience centered around the simplicity and excellence of pasta along with refined Italian home comforts embracing local and seasonal produce.

From the moment you step foot into Pitzi, you're greeted with an ambiance that strikes the perfect balance between welcoming familiarity and a unique flair. Adorned with a striking metal artwork by the late artist Tom Samek, father of co-owner Oskar Rossi, alongside an exquisite collection of Samek's works on paper, and custom furnishings, the space captivates with its homage to creativity, heritage, and family.

As you settle into the buzzing atmosphere, fueled by the laughter and chatter of Hobart locals and blow-ins alike, you'll find yourself immediately excited by Pitzi's carefully curated offerings. Whether it's a classic negroni or a glass from their impressive wine list featuring Tasmanian stars and Italian favorites, every sip is a testament to the restaurant's dedication to quality and taste.

But obviously, it's the food that steals the show at Pitzi. Each dish is a masterpiece in its own right, crafted with precision and passion. The rich flavors of fusilloni, generously coated in a wild venison ragu and parmeganio fondue, the delicate simplicity of spaghetti with spanner crab, grilled octopus with bullshorn peppers, or the decadent finish provided by the rum baba – each bite is a revelation that leaves you craving more.

In every aspect, from the impeccable service, to the thoughtful attention to every detail, Pitzi delivers an unforgettable dining experience. So whether you're a seasoned local or a curious traveler, make sure to add Pitzi to your list of must-visit destinations in Hobart. You won't be...

Our visit to pitzi was a mixed experience. When we arrived for our 630 booking we were seated straight away and given food menus and pre dinner drinks menu. We were notified the dishes were for sharing which suited us fine. It took a good 20 minutes before we were able to flag our waitress to order. The oysters were delicious, we assume boomer bay although our waitress was unsure. The focaccia equally delicious. The risotto was bland and disappointing although well presented. The tuna was ok. Our venison pasta was good. At 8 o'clock we were informed our table was booked for 830 and we'd need to be finished. We were subsequently told twice more in the next half hour, including when the next guests arrived early and we were pretty much asked to leave before our time was up! We rushed through our ice cream sandwich. My husband had to eat his over a serviette as we had no share plates and duly left. A disappointing end to a mixed and expensive meal. We didn't need to be told over and again of the time restrictions, we had no intention of overstaying our booking. Definitely better food and service available...

Walk in for 4 on a Friday night. Greeted with lovely ambience, and advised table outside was free but needed within 1 h (no one ever arrived to take it).

Had 4x focaccia, 2 x quail skewers, 4 x main (2 x venison ragu, 2 x duck ravioli), 2 x soft drinks, 1 x wine, 1 x beer. $310.

Quail skewers were nice, split among four as taster. Pasta was dense and a meagre portion - ragu had barely any meat, and was basically a sauce with a feint venison flavour if you searched for it. For a pasta shop, we hoped for a-grade pasta, but it was not so. Focaccia was the highlight: oil with rich anchovy was moreish. If I returned, I'd skip mains and dine on the bread before eating elsewhere.

Service was fine, but very intermittent- perhaps outside is out of mind.

A pity we walked away feeling underwhelmed and hungry: the kitchen and service are out of phase with the setting, and the price reflects a misjudgement of their value. I sadly would...