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From Our Editors
Powered by the sustainable bounty of local producers, Ristorante La Piola crafts rustic Italian dishes that brim with freshness and authentic flavour. Galvanize the gastronomical gala with an order of the cotto verde ($10), a salad of prosciutto, capers, and caramelized onions and fresh greens harvested directly from island farms. The carne pizza's salami sopressa and Village butcher sausage toppings are laid to sleep on pillows of crust culled from the Italian bakery next door ($16). Chef Jolyon Ade sculpts classic pasta in-house with durum semolina wheat and free-range local eggs, before employing it in such dishes as the carbonara ($16) and puttanesca ($16). Like spy toupees, La Piola's carne and pesce offerings change regularly, based on local and import availability.