After conquering the Sydney hospitality scene, Alessandro and Anna Pavoni set their sights on Queensland with Cibaria Noosa – an offshoot of their Sydney venue of the same name. The Pavonis’ love affair with Noosa has been going strong for 20 years, ever since they first visited the annual Food and Wine Festival. At Cibaria Noosa, the flame of this beachy love affair has never burnt brighter.

The menu and the kitchen are divided up into a cruderia, cicchetteria, salumeria, antipasteria, bisteccheria, forneria, spaghetteria, contorneria and a pasticceria. All unified by the suffix -ria, the concept is based on an Italian piazza, where you can spend hours visiting different eateries for different specialities. There’s something for everyone here.

The 120-seat venue flows from Hastings Street out to the Elysium Noosa pool terrazzo. With tables scattered throughout, it feels both modern and rustic at the same time.