ReccoLab

29/07/2025

26/02/2025

Summer Vibes, treat yourself with a cocktail or two. Classici Italiani such as Campari Spritz, Cynar Spritz, Aperol Spitz or a Negroni.

25/08/2023

Pesto alla genovese: local garlic, pine nuts, coarse salt, living basil leaves, parmigiano reggiano, pecorino sardo and the best cold pressed EVO (extra virgin olive oil) you can put your hands on! Pesto is used with Trofie, Trenette, Corzetti, Gnocchi, Spaghetti, Lasagne. Home made pesto at Reccolab 🔝

24/08/2023

Since 2016 we serve roman style pizza with a thin crispy crust. On your next visit try Capocollo a pork cold cut made from dry cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck (collo) served with tomato, rocket, buffalo mozzarella, capocollo and grana.
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10/08/2023

It’s 1932, aperitif is a moment of meeting knowledge and the pleasure of being together. At the Camparino in Milan you drink Campari bitters with a splash of seltzer. It’s good, sparkling and lively. It is served in a particular cone shaped glass which enhance its taste and aromatic notes. Davide Campari has an extraordinary intuition: to combine Campari and seltzer in a small bottle and have it designed by the futurist Fortunato Depero. The bottle becomes an icon of the aperitif and the habit of drinking Campari with a splash of sofa fhus transforms into the fashion of drinking Camparisoda.

Do you Camparisoda? ...

04/08/2023

Melanzane alla parmigiana, a great vegetarian option!

03/08/2023

Noi la fügassa la vogliamo bassa, ünta e bisünta così diciamo noi in Liguria A welcome return for L’Aperitivo Italiano every Saturday and Sunday from August 19,2023

22/07/2023

Carciofi alla Giudia, is among one of the best known dishes of Roman cuisine. Now serving until in season (August, September, October)

25/11/2022

ReccoLab is hiring!
Reopening on Wednesday 07 December, 2022 we are looking for new ambitious talent to join the team.
Located in Rozelle, 120 Terry Street we are a fun environment and the love and care for the guest experience is essential.
We are currently looking for 1 x chef, 1 x breakfast chef, 1 x kitchen hand, 1 x bartender, 2 x floor staff
Open from Wednesday till Friday for dinner, Saturday and Sunday lunch and dinner until the proper team is configured.
We offer 35/40 plus hour a week positions available based on the candidate can be casual, part time or full time.
If you think you are the right candidate send us through your resume and a bit about yourself to

[email protected]

27/07/2022

RECCOLAB is temporarily closed.

Antonio and the ReccoLab Team

27/12/2021

End of the year Trading hours:
Open for Lunch and Dinner

Monday 27 Dec 12pm - 09pm
Tuesday 28 Dec 12pm - 09pm
Wednesday 29 Dec 12pm - 09pm
Thursday 30 Dec 12pm - 09pm
Friday 31 Dec 12pm - 10pm

Closed:
Saturday 01 Jan, Sunday 02 Jan, Monday 03 Jan, Tuesday 04 Jan