Nicolini's

Serving a slice of Naples since '97, Nicolini's on Blair Street is Wellington's answer to the classic Italian trattoria. Unpretentious and generous, this beloved family-run institution is where wine flows, formalities fade, and one mission underpins it all: carry generational recipes to the shores of the capital.

Founder Raffaele Abbate began his food journey as a teenager selling pasta in Naples. Years later, in Wellington, he and his family ran a mix of businesses before spotting a gap for something more relaxed: bigger portions, the same high-quality ingredients, and a ‘welcome-to-our-home’ feel. What ensued was an icon of Courtenay Place. After 25 years, they moved to a larger spot on Blair Street, bringing nearly everything with them while adding a piano to the bar for good measure.

A bold green and red facade beneath blue scalloped awnings sets the tone before you've even stepped inside. Enter to find chequered tablecloths and wax candles in Chianti bottles. Service remains proudly old-school, with orders still handwritten in docket books. Adorning the walls are eclectic touches accumulated over decades: framed Italian streetscapes, vintage posters, a mounted Vespa and a suspended model Ferrari. The atmosphere is cosy yet bustling; intimate enough for conversation, spirited enough for celebration. Live piano on Thursdays and Fridays completes the picture.

With almost everything made on site, the kitchen honours precious family recipes. Napoli sauce and Bolognese Ragu reduced low and slow, as tradition demands; lamb shanks braised for nine hours, and focaccia baked in-house and slathered with nine-ingredient garlic butter. The signature Spaghetti Pescatora and hefty Fiorentina-style marinated rib-eye have earned loyal followings. At the bar, Martinis follow the teachings of a third-generation London butler: stirred, never shaken. A brick-lined cellar houses over 100 wines, many ageing until ready. Pair with any of the classics and finish as the Italians do: espresso with dessert.

At Nicolini's, five generations of great cooking influence every plate, and the invitation is simple: eat like it's your last supper.