Osteria
A northern Italian restaurant under the Graspa Group, opened February 2022 in the MiMo Historic District. Headed by Veneto-born Chef Nicola Bortoluzzi, who trained under Joël Robuchon and Pierre Gagnaire; the menu centers on handmade pastas, branzino al sale, wood-fired rib-eye, and house-made tortelli.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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The Vibe
A northern Italian room with candlelit tables and unpretentious elegance, run by Veneto-born Chef Nicola Bortoluzzi who trained under Joël Robuchon and Pierre Gagnaire. Fresh tortelli, salt-baked branzino, and a focused Italian wine list make it one of the quiet achievers in the MiMo stretch.
What to Order
- Handmade tortelli — Veneto chef Nicola Bortoluzzi's signature pasta; changes with seasonOsteria Miami website
- Branzino al sale — salt-baked sea bass, a signature of the northern Italian menuOsteria Miami website
- Wood-fired rib-eyeOsteria Miami website
- Formality
- Smart casual
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