Review of Rina’s Restaurant

Updated October 12, 2026,first published November 18, 2024

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A dinner at Rina’s starts with a small leap of faith. The set menu reveals itself only as food arrives, maybe lightly battered zucchini skewers, ricotta and peppers, cured meats and porcini on fried polenta to begin. Scrawled on the little osteria’s mirrors are wines from Mount Etna (and beyond) to match four courses – antipasti, pasta, main and dolce.

Flavours are guided by what’s in season, or sometimes what’s in a neighbour’s backyard. That may mean bitter cavolo nero and chicory greens in the early winter alongside lamb topped with tangy anchovy sauce, or dense handmade pasta that catches every bit of rich pork ragu.

Owner Daniel Natoli enthuses about the wines he pours – whether you know a little or a lot, he’s happy to help. Rina’s offers a relaxed take on the tasting menu: home-style cooking that asks diners to simply settle in and trust the kitchen.

Good to know: You’re welcome to drop in for pasta and a cocktail, or a late-night cannoli if space permits.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

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