Pippo is breezy and filled with light, with plenty of pastel pink, rattan cane chairs and timber detailing inviting you in. Travertine tiles cover the floors, and lush greenery features throughout.
On the weekend brunch menu you’ll find French toast with caramelised banana, pistachio gelato and strawberries; beetroot cured salmon with a poached egg, heirloom beets and a fennel and watercress salad; and a zucchini-and-chorizo omelette with toasted pine nuts and labneh. Pasta is made in-house: there’s hand-rolled agnolotti, papardelle, gnocchi and more available from brunch until dinner.
Larger proteins include parmesan-and-thyme-crumbed veal cottoletta, Atlantic salmon and woodfired chicken. If you’re in the mood for sharing there’s slow-cooked rosemary lamb shoulder, or a whole woodfired fish. For a quick snack, the grab-and-go counter offers sandwiches with charcuterie, and pastries made by in-house pastry chef Domenico Derosa.
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