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Pinocchio Ristorante

50 Unley Road,
Unley SA 5061
Tel : +61 414 157 974
Cuisine: Italian
License: Licensed & BYO (Wine Only)
Price Range: $$$$
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Pinocchio Ristorante, in the dining hub of Unley’s is a restaurant for fun, warmth and traditional Italian fare all made with love by playful Italian chaps Edoardo and Marco. Edoardo who hails from Umbria in the heart of Italy will bring you into a new dimension of taste, color and sensations and offers his interpretations of traditional Italian dishes made to extract the best from local ingredients.

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In the dining hub of Unley Road, just five minutes from the city.

Pinocchio conjures up images of a cheeky little boy up for games and adventure. Enter Marco and Edoardo; two equally passionate Italian lads who share a fondness for good food and good times. They named their labour of love Pinocchio Ristorante to bring people together with a sense of playfulness and mostly for a wonderful meal. Both hail from Italy, arriving in Australia only a few years ago. Unknown to each other, fate and food brought them together while working at Gusto on The Parade, then again at Terranova in Torrensville. Coming from families of chefs and a hospitality lifestyle, they yearned for the uniqueness of their central Italian cuisine. Now they would like to present it to you at their own, elegant restaurant in Unley.

Marco will greet you with his infectious smile and energy. You will be seated at a linen-clad table on glossy polished floorboards. A lounge area up the front welcomes relaxation and coffee. Its toy basket welcomes children. The room extends to a courtyard in the making, with talk of a wood-fired pizza oven – Marco’s speciality. In the meantime there is Eduardo’s menu. It offers his interpretations of traditional Italian dishes made to extract the best from local ingredients. Now this chef, who trained at the Hospitality School of Spoleto, Umbria, is cooking with kangaroo, crocodile and Adelaide Hills olive oil. You will taste the latter dressing a carpaccio of fish with orange, black pepper and pistachio. Eduardo jokes his roo ravioli is where Australia meets Italy. Aussie lamb cutlets are rosemary-scented and sided with baked spuds and crisped pancetta. Black and white Belgian chocolate budino – infused with Grand Marnier – sounds as enjoyable as the charming Pinocchio pictures, storybooks and memorabilia that surround you.

Roz Taylor
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- Readers' Reviews
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Pinocchio Ristorante - User Reviews

Stefano Tuscany:

I strongly recommend this restaurant, beautiful food and atmosphere. Talk to the chefs, both native Italians (as I am) and very  28/03/2013

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Enjoyed an excellent lunch with family. Service was impeccable. Staff extremely accomodating to individual needs and requests. The food was excellent particularly the homemade pasta and seafood combinations. Decor was reminiscent of restaurants visited recently in Italy. I thought the prices were very reasonable. Would definitely return next time I am in  05/07/2012

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My husband and I had an amazing meal at Pinocchio's. I love the home made pasta and locally sourced seafood. The portion size was perfect - far too many times I have left a restaurant feeling bloated and have had to refuse the dessert menu because I was too full. My pet hate - Many Italian places can go overboard with the garlic. I thought the subtle combination of flavours was a welcome change to the usual garlic loaded dishes. I loved the complimentary olives. They were sweet but with a hint of chilli and drizzled with an amazing olive oil. Perfect to fill me a little before the mains come. The prices for pasta are a little bit high when you think about the actual cost of the ingredients but whenever I am selecting a dish from a menu choose a dish that I can't replicate myself and I certainly couldn't make the pasta the way they do or cook the seafood to perfection. The staff were lovely and professional. Decor is lacking a bit of flair, I think the surroundings is what invites people in. The food is on the money so I personally don't care - but to get bums in seats might be a change to consider. Anyone who gives it a try will definitely come back again and  30/11/2010

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