Capitano

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As with many good trattorias, Capitano’s chaotic charm is the reason it has such a chokehold on Melbourne’s dining public.

Waiters ferrying more carb-piled plates than they have hands dance around a queue of confident walk-ins, wearing out the hinges on a seemingly revolving door.

It’s loud and loose, but the frenzy fades with your first mouthful of that good-as- ever vodka pasta: bitey tortiglioni tumbled through a luscious, blushing sugo that demands to be mopped up. That’s where the crust of your Detroit-style deep-dish pizza comes in, studded with caramelised cheesy stalagmites and topped with winter greens, creamy fonduta and near-glowing hot sauce.

Add faultless cocktails – such as the Australiano, made with all-Aussie amaro and salted grapefruit soda – and you can see why, after just five years of operation, Capitano already feels like part of the furniture.

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