How is Ripiena restaurant rated?

Name: Ripiena
Address: 1/826 Ann Street, Fortitude Valley, AU-QLD, Australia, 4006
Telephone: (07) 3705 3729
Price range: $40 and under
Rating: 4.8

Ripiena

4.8 (37)

$40 and under

Italian

1/826 Ann Street, Fortitude Valley, AU-QLD 4006

About this restaurant

Innovative
Romantic
Neighborhood gem

Ripiena is a pasta workshop on Ann Street in Fortitude Valley. We make all of our products fresh, in house, all day. We make only pasta, and we make it according to tradition, as it's supposed to be. For booking inquiries please head to our website at www.ripiena.com.au

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Additional information

Dining style
Casual Dining
Price
$40 and under
Cuisines
Italian
Hours of operation
Lunch Wed, Thu, Sat, Sun 12:00 pm–2:30 pm Fri 11:30 am–2:30 pm Dinner Wed, Thu, Sun 5:00 pm–9:00 pm Fri, Sat 4:45 pm–10:00 pm
Phone number
(07) 3705 3729
Website
http://www.ripiena.com.au/index.html
Payment options
AMEX, JCB, Mastercard, Visa
Dress code
Casual Dress
Executive chef
Mr & Mrs Campagnari
Catering
Casual authentic Italian

Location
1/826 Ann Street, Fortitude Valley, AU-QLD 4006
Neighborhood
Fortitude Valley
Parking details
Ann Street, Church Street, East Street
Public transit
Fortitude Valley Train Station, Teneriffe Glider
Additional
Beer, Cocktails, Full Bar, Gluten-free Options, Kosher, Wheelchair Access, Wine

TagliatelleA$19.00
Long, hand-cut pasta, roughly 5mm wide. Served either in bianco (with butter and Parmigiano Reggiano), or with Ragù alla Bolognese
Pappardelle al CinghialeA$25.00
From Tuscany. Long, hand-cut pasta, around 1.5cm wide. Pappardelle al Cinghiale is a wild boar ragù that has an intense flavor, achieved by slow simmering the boar in a rich sauce of tomatoes, red wine, and herbs
Bigoli All'AnatraA$25.00
Bigoli with duck ragù is a traditional dish originating in Veneto in the 1600s. Bigoli are a dense pasta, made with a manual extruder that gives them a rough surface that is perfect for absorbing this rich, slow-cooked duck ragù
Trenette alla PortofinoA$17.00
Directly from Portofino, Trenette alla Portofino is similar to the basil based Pesto alla Genovese, but with the addition of tomato passata
Cacio e PepeA$17.00
From Rome. While Cacio e Pepe sounds simple in its ingredients - tonarelli pasta with pecorino cheese and black pepper - it is because of this simplicity that it's difficult to perfect. The method used to cook this dish creates a creamy peppery effect

Contorni [Sides]

Prosciutto di ParmaA$10.00
Better known as the king of prosciutti. Directly imported from Parma in the Emilia-Romagna region, where it has been aged for 24 months. Sliced on order to maintain the quality
Mozzarella di BufalaA$10.00
Buffalo mozzarella is a fresh, soft, semi-elastic, textured cheese made from buffalo milk. Imported directly from Campania, its home

Pasta Ripiena

Tortellini di BolognaA$22.00
Pork loin, Prosciutto Crudo di Parma DOP, Mortadella, Parmigiano Reggiano 24 months, egg, salt, and nutmeg, wrapped in our free range egg pasta. Served in the most traditional way: in a slow simmered chicken broth
Tortellini di ValeggioA$22.00
Traditional recipe from the medieval town of Valeggio sul Mincio, dating back to the 14th Century. These tortellini have a different style of folding and a different filling to the Bologna. They are filled with a mixture of chicken livers, beef, veal, and pork. Served with butter and sage, and topped with Grana Padano cheese
PansotiA$20.00
From Liguria. Pansoti are made with an eggless dough and are filled with prebuggiùn - a mix of wild herbs. Pansotti are served in a traditional walnut sauce, which exalts the earthy flavour of the filling
AgnolottiA$17.00
An iconic dish from Piemonte, agnolotti del plin gets its name from the regional dialect for "pinch," which describes how the pasta is closed. Our agnolotti are filled with a fondue of Fontina cheese DOP

Dolce [Desert]

BarozziA$6.00
Created in Vignola, Modena in 1907 and dedicated to the Italian Architect Jacopo Barozzi, this flourless cake has an rich and earthy taste due to the almond flour, coffee, and dark chocolate
SbrisolonaA$15.00
Literally meaning "big crumbly one", Sbrisolona ia a tart of humble provenance. Its modest ingredients consist of nothing more than polenta, flour, butter, sugar, eggs, hazelnuts and almonds. As per Veronese tradition, at Ripienawe we serve the sbrisolona in chuncks, with a shot of Grappa di Capo di Stato

What 37 people are saying

Ripiena reviews from people who’ve dined at this restaurant. Based on recent rating.

Overall ratings and reviews

4.8

4.8 based on all time ratings

4.9Food
4.7Service
4.3Ambience
4.7Value

Noise • Energetic

37 Reviews

HM
HannahM
Brisbane2 reviews
5.0
Dined on March 22, 2020
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 5
Best pasta in Brisbane, will take everyone I know here!
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KL
KarenL
Brisbane2 reviews
5.0
Dined on March 18, 2020
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 4
Authentic cuisine proudly presented....outstanding service....relaxed surrounds....great wine list.
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NM
NicoleM
Brisbane1 review
5.0
Dined on March 18, 2020
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 4
Amazing authentic pasta! A must try! Have so far tried three of the pastas morning n the menu and all were delicious. The meat and cheese board was also great!
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a
alectw88
Gold Coast2 reviews
5.0
Dined on January 23, 2020
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 5
Heaven on earth
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N
Nikk
Oxford/Oxfordshire2 reviews
5.0
Dined on January 16, 2020
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 5
Wonderful pasta. Great service and tips from the staff. Will definitely be back!
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GR
GeordieR
Los Angeles1 review
5.0
Dined on January 5, 2020
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 5
Best Italian in Brisbane! Have been numerous times and always 10/10!
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LF
LeesaF
Brisbane12 reviews
5.0
Dined on December 14, 2019
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 4
Great pasta and wines reminds me of being back in Italy. The pasta was silky smooth, simple but very tasty. The service was very genuine and pleasant. We will be heading back with friends on a regular basis.
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KB
KerryB
Brisbane2 reviews
5.0
Dined on November 20, 2019
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 5
Love this place. The homemade pasta is to die for, and they do a mean tiramisu.
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M
Maxtheodore
Sunshine Coast2 reviews
5.0
Dined on November 16, 2019
1. Overall 5
2. Food 5
3. Service 5
4. Ambience 5
It’s a my favourite restaurant. The food is amazing I have been 4 times now. The wine list is great. Brisbane needs more places like this.
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BD
BrisDix
Brisbane9 reviews
4.0
Dined on November 7, 2019
1. Overall 4
2. Food 4
3. Service 5
4. Ambience 4
Wonderfully fresh pasta. My husband and I loved our Bologna. One of our party thought that the pumpkin pasta was good but the amaretti in it was a bit sweet. Service was excellent. Prompt and friendly.
RipienaResponded on November 10, 2019
Hi Bernadette, I'm glad you enjoyed your dining experience with us! The tortelli di zucca is a traditional pasta from Mantova, Lombardia. It's definitely a bit sweet, and not to everyone's taste. Hope to see you again soon!
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FAQs

Ripiena is rated 4.8 stars by 37 OpenTable diners.

Not available on OpenTable

Unfortunately, this restaurant is not on the OpenTable booking network. To check availability, please contact them directly.

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1/826 Ann Street, Fortitude Valley, AU-QLD 4006

Additional information

Neighborhood
Fortitude Valley
Hours of operation
Lunch Wed, Thu, Sat, Sun 12:00 pm–2:30 pm Fri 11:30 am–2:30 pm Dinner Wed, Thu, Sun 5:00 pm–9:00 pm Fri, Sat 4:45 pm–10:00 pm
Price
$40 and under
Cuisines
Italian
Dining style
Casual Dining
Dress code
Casual Dress
Parking details
Ann Street, Church Street, East Street
Public transit
Fortitude Valley Train Station, Teneriffe Glider
Payment options
AMEX, JCB, Mastercard, Visa
Executive chef
Mr & Mrs Campagnari
Additional
Beer, Cocktails, Full Bar, Gluten-free Options, Kosher, Wheelchair Access, Wine

Website
http://www.ripiena.com.au/index.html
Phone number
(07) 3705 3729
Catering
Casual authentic Italian

Ripiena

About this restaurant

Not available on OpenTable

There’s more to explore

Additional information

Menu

Pasta Lunga

TagliatelleA$19.00

Pappardelle al CinghialeA$25.00

Bigoli All'AnatraA$25.00

Trenette alla PortofinoA$17.00

Cacio e PepeA$17.00

Contorni [Sides]

Prosciutto di ParmaA$10.00

Mozzarella di BufalaA$10.00

Pasta Ripiena

Tortellini di BolognaA$22.00

Tortellini di ValeggioA$22.00

PansotiA$20.00

AgnolottiA$17.00

Dolce [Desert]

BarozziA$6.00

SbrisolonaA$15.00

What 37 people are saying

Overall ratings and reviews

FAQs

How is Ripiena restaurant rated?

Not available on OpenTable

Additional information