La Bottega is an Italian restaurant and enoteca on Joo Chiat Road in Katong, Singapore, led by Chef Antonio Miscellaneo. Its roots trace back to Casa Nostra, Antonio's private dining concept born from a family tradition — his mother used to host regular dinners for friends and family, and Antonio continued this himself in Singapore, cooking for friends on weekends for over a decade before opening La Bottega in 2021 as an intimate space to gather, eat and drink together.
Antonio's food draws on his own path through Italy and beyond: his mother is from Sardegna and his father from Abruzzo, he grew up in Belluno in the Veneto, studied in Bologna, and has lived and worked in Milan, London and Singapore, all while staying closely connected to regions like Umbria, Rome, Napoli and Sicily. The kitchen makes as much as possible in house, from aged salumi such as guanciale, pancetta, coppa, bresaola and salame, to fresh pastas including tagliolini, pappardelle, ravioli, cavatelli and orecchiette, plus its own sorbets and gelatos.
Pizza is one of Antonio's deepest passions, and La Bottega serves two distinct doughs: the Newpolitan®, a contemporary take on Neapolitan pizza built on a long slow ferment for a soft, fluffy, slightly crispy crust, and the DoubleCrunch®, inspired by Rome's "Pizza in Pala" tradition, fermented for 24 hours for a light, crackling crust unique to La Bottega. The restaurant has been recognised on the 50 Top Pizza Asia-Pacific 2024 list, with Chef Antonio also profiled by thebestchefpizza.com.
La Bottega's story starts long before its doors opened on Joo Chiat Road. Chef Antonio Miscellaneo's mother used to host regular dinners for friends and family, and Antonio carried that tradition with him when he moved overseas. In Singapore, he spent more than a decade hosting friends on weekends, cooking and refining the food that would eventually become the menu for Casa Nostra, his private dining concept. Three years on, Antonio decided to bring that food to a proper venue — one built around his ideal of convivial Italian dining. La Bottega opened in 2021 with a simple aim: an intimate place for people to gather and connect over a good meal and a drink, in the spirit of fun and making memories.
Antonio's cooking reflects his own path through Italy and beyond. His mother is from Sardegna and his father from Abruzzo; he grew up in Belluno in the Veneto, studied in Bologna, and spent years working in Milan and London before Singapore — all the while staying closely connected to regions like Umbria, Rome, Napoli and Sicily. That geography shows up across the menu, from Venetian cicchetti to Sardinian fregola and Sicilian cannoli, each dish tied to a specific place rather than a generic idea of "Italian food."
The kitchen leans heavily on raw, unprocessed ingredients, with vegetables and cheeses sourced from Italy and as much as possible made in house. That includes aged salumi — guanciale, pancetta, coppa, bresaola and salame — fresh pastas such as tagliolini, pappardelle, ravioli, cavatelli and orecchiette, and even the restaurant's own sorbets and gelatos, a tradition Antonio inherited from his hometown.
Pizza sits at the centre of Antonio's cooking, and La Bottega serves two distinct styles. The Newpolitan® is a contemporary reinterpretation of Neapolitan pizza, built from a mix of unrefined and low-refined Italian flours and fermented through different stages and temperatures for a soft, fluffy, slightly crispy crust. The DoubleCrunch®, by contrast, takes its cue from Rome's traditional "Pizza in Pala" — a particular mix of flours and a 24-hour fermentation produce a light, crackling crust, with toppings placed right in the centre to create the pizza's signature double-crunch. It's a format unique to La Bottega.
Across starters, pasta, pizza and dolci, the menu stays true to Antonio's regional approach. Starters include a Burratina with tomato sorbet and basil, a Venetian Sarde in Saor served on a mini maritozzo, and a classic Carpaccio di Manzo. On the pasta side, Rigatoni e Guanciale offers what the kitchen calls an umami take on carbonara, while Cavatelli alla Nduja brings together San Marzano tomatoes, nduja and stracciatella in what's described as a marriage of Puglia and Calabria. Mains lean into comfort and place — Salsiccia e Polenta nods to Antonio's own hometown, while a Barramundi in tomato and lobster bisque sauce comes with Sardinian fregola. To finish, there's a classic Tiramisú, a shareable Cannolo a Pezzi with homemade pistachio gelato, and a Pannacotta finished with VSOP hazelnut sauce and chocolate.
La Bottega's pizza has drawn recognition beyond its own dining room, featuring on the 50 Top Pizza Asia-Pacific 2024 list, with Chef Antonio Miscellaneo also profiled directly by thebestchefpizza.com.
La Bottega runs dinner service every day of the week, offering an à la carte Italian experience with classics revisited by Chef Antonio alongside the Newpolitan® and DoubleCrunch® pizzas, pastas and mains meant to be shared communal style. On Fridays, Saturdays and Sundays, the restaurant also opens for a more relaxed, family-style lunch — closer to a brunch or a Sunday dinner feel — in keeping with its Joo Chiat neighbourhood setting.
La Bottega is located at 346 Joo Chiat Road, Singapore 427596. Dinner runs Monday to Thursday and Sunday from 5.30pm to 10.30pm, and Friday and Saturday from 5.30pm to 11pm, while lunch is served Friday to Sunday from 11.30am to 3pm. Reservations and enquiries can be made by phone or WhatsApp at +65 9071 8400, or by email at [email protected].