Leonardo's Ravioli Bar

The story

Leonardo's Ravioli Bar Brings Seasonal Italian to Amsterdam

The maker and his mission

At Leonardo's Ravioli Bar in Amsterdam, the kitchen dedicates itself entirely to handmade Italian cuisine. Owner and chef Leonardo Pacenti established a private pasta factory to oversee production, rolling out dough until it reaches a precise thickness that preserves the filling. This disciplined method prioritizes seasonal vegetables and high-quality dairy over complex preparations.

Seasonal plates and collaborations

The menu rotates according to the harvest, ensuring that fresh pasta remains the undisputed centerpiece of service. Diners typically encounter gnocchi alongside the signature parcels, both crafted using regional produce and artisanal cheeses typical of Italian cooking. A temporary partnership with chef Merijn van Berlo from Choux introduces a pea and ricotta filling enclosed in delicate sheets.

A neighborhood ravioli bar

Situated between the Albert Cuypmarkt and Sarphatipark, the dining room operates as a focused pasta counter where guests observe the preparation process. The layout fosters steady conversation while maintaining a relaxed Italian pace during evening service. This uncomplicated vision recently secured a twelve-and-a-half score in the Gault&Millau guide, reflecting the staff’s commitment to consistent execution.