Lupolab

Mirko Silvestri’s lifelong career in hospitality started at his parents’ restaurant in Rome. At university, he discovered a love of coffee and trained in all aspects of speciality coffee, from roasting to brewing. After working in Melbourne as a coffee-roasting consultant, he moved back to Perth to open Lupolab. It’s a pretty space, with a fit-out that screams quality and attention to detail, from the glass-enclosed kitchen to the furniture.

Lupolab’s food is based around Silvestri’s family’s recipes, with modern tweaks here and there. Breakfast dishes are mostly familiar – think dukkah-spiced avocado and toast, and basil-infused scrambled eggs. The “Roman-style” borlotti bean dish with herbed tomato sugo, pesto and a poached egg is an exception.

Superb hand-cut pasta is the focus at lunch and dinner, with dishes featuring simple sauces such as a beef ragu or guanciale (cured pork cheek) and pecorino. You’d be remiss not to order a couple, alongside a selection of antipasti and secondi.

Lupolab’s coffee is roasted inside the restaurant. Its “Larentia” house blend is direct-trade and Silvestri regularly visits the plantations where his coffee is grown. He’s also passionate about supporting farmers and has funded community projects in El Salvador and Brazil.