Buon Ricordo

The story

Crafted with passion, served with love

A Good Memory, Kept for Decades

Buon Ricordo — Italian for good memory — opened on Boundary Street in Paddington in 1987, founded by Armando Percuoco. Nearly four decades on, it remains one of Sydney's most enduring Italian restaurants, recognised by Gambero Rosso with 2 Forks and praised consistently by diners and critics alike. Concrete Playground described it simply as a place where "you'll find some of the best Italian food in Sydney."

Head Chef and Owner David Wright has carried the kitchen for six years, blending modern innovation with the traditions and family values that Armando established. His own words capture the ethos plainly: "I find immense satisfaction in continuously serving somebody else something amazing to eat and proud to be in charge of the legacy of Buon Ricordo." He is joined by co-owner Rosalba Bertocci.

The Food

The menu moves between faithful classics and seasonal dishes driven by what is fresh and right for the time of year. Figs and peppers appear in summer; stuffed artichokes, nettles and blood oranges arrive in winter. The olive oil used throughout — the basis of all Italian cooking here — is pressed from olives grown on the restaurant's own farm in the Wollombi Valley, which also supplies herbs, citrus and more.

Two dishes have become inseparable from the restaurant's identity. The Fettuccine al Tartufovo — fettuccine with cream and parmesan, topped with a fried truffle egg and tossed at the table — was described by Italy's Grazie magazine as "the best pasta in the world." The Braciolette Reginaldo, crumbed veal rolled with spinach, nutmeg and parmesan then grilled, was named after a regular guest who occupied his corner table nearly every Friday and Saturday.

The five-course Degustazione menu offers a structured path through the kitchen's range, with dishes such as diced snapper marinated in lemon juice and tarragon with bottarga and green apple, pan-fried swordfish with cherry tomatoes, olives and capers, and grilled Milly Hill lamb rump with a caponata of eggplant, capsicum and pine nuts.

The Room and the Wine

Throughout the dining room, works of art collected over 25 years — from artists with personal ties to the restaurant — line the walls. The atmosphere, as Concrete Playground noted, carries the feel of Europe: warm conversation, sun through curtains, service that is attentive and unhurried in the old continental style.

The wine list is Italian-focused, with a strong regional cross-section and a particular emphasis on Barolo and southern Italian whites, drawing from over 300 labels across the best Italian and Australian producers. For a more intimate occasion, the recently expanded private wine cellar seats up to 10 guests surrounded by the collection. An upstairs room with a reflective copper ceiling accommodates larger groups for functions, corporate dinners or private celebrations.