Tipo 00

The story

Crafted with passion, served with love

The Name Says Everything

Tipo 00 takes its name from the finely milled flour at the heart of everything it does. As the restaurant puts it plainly: "a name to reference the flour used in what we specialise in — pasta." That clarity of purpose, established by founders Andreas Papadakis, Luke Skidmore, and Alberto Fava, has made this Little Bourke Street address one of Melbourne's most enduring Italian restaurants.

A Track Record That Speaks for Itself

The accolades have accumulated steadily since the restaurant opened: Best New Restaurant at the Age Good Food Guide, a spot in Monocle's top five restaurants in the world in 2017, recognition as one of the top 50 Italian restaurants outside Italy, and most recently Gambero Rosso's 2 Forks — the Italian food bible's seal of approval for serious Italian cooking far from home. These aren't the kind of honours collected by accident; they reflect a consistent, focused kitchen.

What Arrives at the Table

The menu is anchored in pasta and Italian tradition, but executed with sharp seasonal instinct and quality Australian produce. Starters range from freshly shucked oysters with shallot vinegar to WA scallops with lardo and saffron, chargrilled octopus with leek and friggitelli peppers, and a beef carpaccio finished with parmigiano reggiano.

Pasta is the main event. Squid ink tagliolini comes with squid and bottarga; tortelli is filled with Jerusalem artichoke, goat's cheese and walnut; mafaldine is paired with Sher wagyu beef, cavolo nero and a parmigiano crumb. The carnaroli risotto with spanner crab, mussels and parsley sits comfortably alongside these as a showcase of the kitchen's range. For those who prefer to leave the decisions to the team, a chef's menu at $100 or $125 per person offers a curated selection of starters, pasta and dessert.

Beyond the Plate

The passion for Italian food extends to a cookbook — Tipo 00: The Pasta Cookbook — co-authored by Andreas, Luke, and Alberto, containing over 80 recipes that trace the restaurant's evolution. Signed copies are available for pickup at the restaurant.

Walk-ins are genuinely welcomed, with bar stools and a handful of tables kept free each service. For larger groups of six or more, set menu options apply. The wine list is treated with the same seriousness as the food, making this a natural fit for a proper wine pairing dinner.