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“Great regional Italian cuisine, including focaccia con formaggio!”
Review of ReccoLab

Ranked #8 of 67 Restaurants in Rozelle
Certificate of Excellence
Description: Opening Hours Cafe, Focaccia Bar / Bakery - 7:00 am - 3:30 pm Restaurant - 5:30 pm -10:00 pm on Tues - Thurs, Sun 5:30 pm -11:00 pm on Fri - Sat Takeaway Pizza available from 5:30 pm
Restaurant details
Description: Opening Hours Cafe, Focaccia Bar / Bakery - 7:00 am - 3:30 pm Restaurant - 5:30 pm -10:00 pm on Tues - Thurs, Sun 5:30 pm -11:00 pm on Fri - Sat Takeaway Pizza available from 5:30 pm
Reviewed 22 September 2017

Pizza, a true expert once told me, is twenty percent worse by the time it gets to your home. I try my best to honour food by eating restaurant food in restaurants wherever possible. So while I did cheat and try out ReccoLab’s pizzas before dining at the restaurant, I don’t review home delivery. Needless to say though, they were good enough takeaway for me to wonder what they’d be like in-house.

Cue me: taking a trip to this buzzing glass box in an upmarket part of Rozelle.

It’s a grander enterprise than I’d imagined, with two distinct dining spaces running alongside three separate kitchens. In the front café there’s a gleaming white brick wood fire pizza oven, and a busy white-clad pizzaiolo firing off pizzas. The second glass-fronted laboratory style-kitchen is where the Neapolitan pizzas (and their naturally proofed 48-hour dough) are created. The third kitchen, responsible for the rest of the menu, is in the bar and restaurant section of the long space. It’s a convivial atmospheric room with dark wood detailing adding something organic to the modern, minimalist space.

The hard working bartenders turn out cocktails of a very high calibre. Ananas Mezcalito ($17) is a beautifully balanced cocktail based on a super smoky mescal. It rolls around your mouth with an integrated mix of fresh pineapple, Cointreau, lime juice and homemade habanero syrup. If you prefer an aperitivo – an appetite stimulating pre-dinner cocktail – hit up Sbagliato Al Basilico ($15). Garnished with a basil leaf cupping a trio of pine nuts, it’s Campari, Cinzano Bianco and Tio Pepe sherry that has been shaken with lemon juice, homemade basil syrup and aquafaba emulsifier (which mimics the properties of egg white).

There is also the 2015 St. Michael-Eppan Gewürztraminer ($69), a lovely easy-drinking wine with floral notes, white stone fruit and some underlying spice. It goes down well with the chalkboard special – Sarde Beccafico ($18). Presented on brown paper, three baked sardines have their oiliness tamed with pine nuts, currants and breadcrumbs. This dish unlocks the wine’s sweetness and varietal characteristics.

The food here is not Italian-inspired, or Italian-influenced, it’s real Italian regional dishes from specific places. The owner, Antonio Zambarelli (who is also a DJ), is Genovese. The name pays homage to the costal town of Recco, which is famous for focaccia con formaggio, so obviously you should try some! It’s basically two layers of very thin focaccia dough filled with melted Italian stracchino cheese. We tried it Molto Buona ($29) which is topped with thinly sliced (they have a Berkel) prosciutto di San Daniele and Italian truffles. It eats somewhere between a pastry and a pizza, and is great for sharing as an entrée.

Battuta ($21), a hand-cut beef rump dish that’s Italy’s answer to French tartare, sits on creamy burrata with hazelnuts and anchovies. It’s one of the gentler and more easily charming raw beef dishes you can eat.

The busy floor team are fresh off the plane with thick accents and wonderful rolling r’s. We got genuine warmth, connection and enthusiasm across three different staff members, despite every table being full. Good service is also found in the details, like heated share plates, landing right before our Spaghettone Verace ($28). This spaghetti dish dotted with pipis, parsley, garlic, white wine and chilli was perfectly al dente. The shellfish were in a few seconds too long, but the briny juices were excellent.

The only dish I wouldn’t order again was the Cauliflower ($13) side of flash-fried cauliflower with gremolata and good ricotta salata. It was too raw in places, too cooked in others, though improved by their excellent orange, fruity house-made chilli oil.

Clearly though I forgot to try the pizza I actually came here to eat - so I'm going to need to revisit. I'm tempted to try a Tuesday night when it's Giro Pizza (all you-can-eat) for an astonishing $20 per head.

Date of visit: September 2017
    • Value
    • Service
    • Food
Thank Jackie M
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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Reviews (59)
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24 - 28 of 59 reviews

Reviewed 21 September 2017 via mobile

Focaccia is AMAZINGGGG! Very good staff! Congratulation! I will be back soon!! 5stars! The "Molto Buona" focaccia remains the best I have ever eaten. Seriously.


Date of visit: September 2017
Thank Aless_8813
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 17 September 2017 via mobile

After many years of waiting focaccia di Recco has finally made it to this side of the world. If you have never tried it you don't know what you are missing! Imagine two paper thin layers of focaccia dough with melted Stracchino cheese in the middle. Don't know what Stracchino cheese is? One more reason to try it. And the best news is that at Recco Lab they do it to a level of perfection that it s hard to find even in Recco (a small village in Liguria) itself. On top of this they have amazing Pizza and various other Italian dishes. Since they have opened I ordered through Uber Eats at least once a week and have finally visited in person this weekend! Must try for anyone!

Date of visit: September 2017
Thank Alter77
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 12 September 2017 via mobile

Google reviews

Most helpful

34 years in hospitality.Worked in 2 and 3 hat Restaurants all over the world.
Eaten pizza from Italy to
Kathmandu (One of the best at Fire and Ice)
Their Capricciosa pizza is up there with the best.
Perfect balance of cheese and toppings.
Stays crisp even after sitting there for 10 minutes.
So sick of getting Napoli Style pizza which is soggy within a minute of arriving at the table because their base can't deal with the toppings and they overdo it with the buffalo mozzarella.
I have eaten in and ordered via Ubereats and the quality was exactly the same.
At $25 it's a few dollars more than your average but seriously it's 100% worth it.
Well done guys. Keep up the good work and consistency.

Date of visit: September 2017
Thank dazholt
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Management response:Responded 14 September 2017

Thank you for your review!

Report response as inappropriate
This response is the subjective opinion of the management representative and not of TripAdvisor LLC
Reviewed 1 September 2017 via mobile

Had a family dinner here on a Friday night. Really friendly service from all the staff and the pizzas were high quality and authentic Italian. The man in the 'Lab' also added a bit of theatre and was happy to show the kids what he was baking. Definitely recommend and will return. Well done guys!

Date of visit: September 2017
Thank ATravellerC
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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