La Braceria Pizza & Grill

About La Braceria Pizza & Grill

La Braceria Pizza & Grill is a family-owned Italian restaurant tucked behind the more conspicuous row of restaurants in the Greenwood enclave on Greendale Avenue, Bukit Timah. Fabio Iannone, his family and his staff opened the doors in September 2005 — first on Greenleaf Road along Sixth Avenue, then, after three successful years, at the current Greendale Avenue address, where it has quietly earned a reputation as a hidden gem.

The kitchen is renowned for authentic southern Italian cuisine, a gastronomic tribute to Italy's Napoletan region. Menus change seasonally to keep the food true to its roots while using the finest Italian ingredients and whatever is freshest in local markets. Expect antipasti piled with burrata and 30-month Parma ham, homemade pastas, a long pizza list, and grills running from porchetta to a 1kg Black Angus T-bone.

Beyond the plates, La Braceria offers a cosy setting with down-to-earth décor and rustic charm — a rendezvous spot for families and friends, backed by a strongly Italian wine list and party trays of roasts and sweets to take home for celebrations.

La Braceria Pizza & Grill: Family-Run Southern Italian in Bukit Timah's Greenwood Enclave

Tucked behind the more conspicuous row of restaurants in the Greenwood enclave of Bukit Timah, La Braceria Pizza & Grill is the sort of place people describe as a hidden gem — and the restaurant itself cheerfully agrees. It opened its doors in September 2005 under Fabio Iannone, and nearly two decades on, Iannone, his family and his staff are still serving what they like to call the best Italian food in Singapore.

From Greenleaf Road to Greendale Avenue

La Braceria's first home was on Greenleaf Road, along Sixth Avenue, where it spent three successful years before moving to 5 Greendale Avenue. The new address, tucked behind a busier strip of eateries, only deepened the hidden-gem feel. Inside, the mood is cosy and unpretentious: down-to-earth décor, rustic charm and hearty aromas — a room built around long meals with family and friends rather than fanfare.

A Tribute to Southern Italy

The kitchen is renowned for authentic southern Italian cuisine, a gastronomic tribute to Italy's Napoletan region. Menus change seasonally to keep things honest to their roots, built on the finest Italian ingredients and whatever is freshest in local markets. That philosophy runs from antipasti — burrata with 30-month Parma ham, baked eggplant parmigiana, grilled scamorza — through to sweets like the Braceria cheesecake, flagged on the menu as a must-try.

Pizza, Pasta and the Grill

The site makes bold claims about the best pizza in Singapore, and the list backs the bravado with real range: a classic Margherita; the white-based Alla Bismark with cooked ham, egg and a creamy truffle aroma; the loaded Carnivora with pork sausage, ham, bacon and spicy salame; and a Rucola e Prosciutto di Parma finished with 30-month Parma ham, fresh rocket and parmesan. Pastas are homemade, from Mamma's lasagna — made with Australian prime beef — to spaghetti alle vongole, linguine with fresh crabmeat and a fettuccine al tartufo nero served with fresh black truffle from Alba.

Braceria means grill, and the grill section is the heart of the menu. There is crispy rolled porchetta, a free-range spring chicken alla diavola with spicy rosemary garlic sauce (a minimum 25-minute wait, and worth it), Australian lamb chops, organic grass-fed Angus tenderloin and wagyu striploin. For the whole table there are two showpieces: a 1kg grain-fed Black Angus T-bone and a 1.2kg prime wagyu tomahawk. Seafood holds its own, led by the must-try filetto di orata all'acqua pazza — Italian seabream poached Mediterranean style — and a 650-750g deep-sea Italian branzino.

The Wine Cellar

The wine list leans proudly Italian, running from Prosecco, Moscato d'Asti and Franciacorta through Gavi, Gewürztraminer and Vermentino to Chianti Classico, Barolo, Barbaresco, Brunello di Montalcino and Amarone. The Super Tuscan shelf is where celebrations happen — Tignanello, Solaia, Ornellaia and Sassicaia all appear — alongside bottles from Australia, South Africa, Argentina and Chile for the cosmopolitan palate.

Roasts, Trays and Takeaways

La Braceria also cooks for your table at home. Party orders — porchetta and classic roast beef by the kilo, lasagna trays for nine, plus cheesecake, tiramisu and chocolate cakes — need two days' notice. Around the holidays, a festive takeaway menu adds roasts and sweets for gatherings, birthdays and corporate events, ordered three working days in advance with a 10% discount and collected Wednesday to Sunday, either 12:30pm to 2pm or from 5:30pm.

Before You Go

Lunch is served 11:30am to 2:30pm and dinner from 5:30pm to 10:30pm, Tuesday through Sunday; the restaurant closes on Mondays except public holidays. Reservations are easy to make by phone or email. Vegetarians are well looked after with marked dishes from caprese and gnocchi sorrentina to quattro formaggi pizza and porcini-and-truffle risotto. And if one Italian family restaurant in the enclave is not enough, sister restaurant Limoncello awaits across town.

Signature items

• Calamaretti di Paranza
• 1kg Signature Black Angus T-Bone
• Fettuccine al Tartufo Nero
• Filetto di Orata all'Acqua Pazza
• Rolled Roast Pork Porchetta
• Braceria Cheesecake

Menu

Rose

• Giardino Rosato I.G.T. 2021, Antinori-Santa Cristina — Tuscan rose of sangiovese and canaiolo

Mains

• Rolled Roast Pork Porchetta — Crispy and juicy rolled pork belly marinated with herbs
• Galletto alla Diavola — 400g crispy free-range spring chicken, spicy rosemary garlic sauce
• Costolette di Agnello alla Griglia — Grilled Australian lamb chops with aromatic herbs
• Filetto di Manzo Organico — 200g grilled organic grass-fed Angus tenderloin
• Controfiletto di Manzo Wagyu — 300g grilled wagyu striploin, MBS 6, Victoria
• 1kg Signature Black Angus Beef T-Bone — Grain-fed Australian T-bone, made for the whole table
• 1.2kg Prime Tomahawk Wagyu Beef — MBS 5 Australian wagyu on the bone, a sharing showpiece
• Filetto di Orata Italiano all'Acqua Pazza — Poached Italian seabream fillet, Mediterranean style — a must-try
• Branzino Italiano di Profondo Mare — 650-750g fresh deep-sea Italian seabass
• Brodetto di Molluschi Saute — Clams, prawns and squid in natural white wine broth
• Saute Vongole al Profumo di Mare — Sautéed clams in white wine sauce

Pasta

• Penne alla Bolognese — Penne with hearty beef ragout of Australian prime beef
• Gnocchi Sorrentina (v) — Homemade potato gnocchi with tomato, mozzarella and basil
• Lasagna — Homemade Mamma's recipe using Australian prime beef
• Ravioloni Ricotta e Spinaci, Burro e Salvia (v) — Spinach and ricotta ravioli in light butter and sage sauce
• Ravioli di Crostacei con Ristretto di Vongole e Bottarga — Homemade ravioli stuffed with lobster, crab and scallop
• Angel Hair N'duja — Angel hair with spicy southern Italian sausage paste in tomato
• Spaghetti alle Vongole — Spaghetti tossed with clams in white wine sauce
• Linguine al Granchio — Linguine with fresh crabmeat in light bisque sauce
• Pasta Mista al Sapore di Mare — Mixed pasta with prawns, scallops, clams and squid in seafood broth
• Risotto con Funghi Porcini e Tartufo Nero (v) — Carnaroli rice with porcini mushrooms and black truffle
• Fettuccine al Tartufo Nero — Homemade fettuccine in light cream with fresh Alba black truffle

Pizza

• Margherita (v) — Tomato, mozzarella and fresh basil
• Calzone — Folded pizza with tomato, mozzarella, cooked ham and mushroom
• Diavola — Tomato, mozzarella and spicy salame
• Bufala — Tomato, bufala mozzarella and basil leaves
• Prosciutto e Funghi — Tomato, mozzarella, cooked ham and mushroom
• Alla Bismark — White base with mozzarella, cooked ham, egg and creamy truffle aroma
• Vegetariana (v) — White base mozzarella, mixed grilled vegetables and black olives
• Quattro Stagioni — Ham, mushroom, artichokes and black olives on tomato and mozzarella
• Quattro Formaggi (v) — White base with emmental, gorgonzola, mozzarella and parmesan
• Frutti di Mare — Tomato, mozzarella, fresh mixed seafood and parsley
• Alla Braceria — White base with beef sausage, porcini, button mushrooms and parmesan
• Carnivora — Pork sausage, cooked ham, bacon and spicy salame on tomato
• Rucola e Prosciutto di Parma — Cherry tomatoes, 30-month Parma ham, fresh rocket and parmesan

Desserts

• Homemade Artisan Gelato / Sorbet — Single scoop of vanilla, chocolate, lemon or strawberry
• Affogato al Caffe (Tipsy Affogato) — Gelato drenched with espresso, with Frangelico or Amaretto
• Limoncello Cake — Limoncello, almonds and white chocolate with vanilla gelato
• Torta al Cioccolato — Chocolate layer cake with a rich chocolate mirror top
• Braceria Cheesecake — The house must-try cheesecake
• Tiramisu — Mascarpone, espresso and savoiardi

Antipasti

• Insalata Caesar — Romaine, croutons, egg white and parmesan in Caesar dressing
• Caprese (v) — Sliced fresh tomato with buffalo mozzarella, olive oil and basil
• Parmigiana di Melanzane (v) — Baked eggplant with tomato sauce, parmesan and mozzarella
• Scamorza Grigliata con Prosciutto di Parma 30 Mesi — Grilled smoked mozzarella with 30-month Parma ham
• Trippa Gratinata al Forno — Beef tripe stew in light tomato sauce and Italian herbs
• Burrata e Prosciutto di Parma — Half burrata with Parma ham and Italian cherry tomatoes
• Asparagi alla Bismark (v) — Green asparagus with sunny-side egg, parmesan and Alba black truffle
• Calamaretti di Paranza — Deep-fried Italian baby squid — flagged a must-try
• Antipasto Braceria (2-3 pax) — 300g burrata with 30-month Parma ham, salame, mortadella and grilled vegetables
• Minestrone Soup — Traditional Italian vegetable soup

Italian Reds

• La Cengia Valpolicella Ripasso Classico Superiore D.O.C. 2020, Begali — Corvina, rondinella and molinara from the Veneto
• Amarone della Valpolicella D.O.C.G. 2019, Montresor — Corvina and rondinella from the Veneto
• Kyrenia Amarone della Valpolicella D.O.C. 2018, Celestino Gaspari-Zyme — Five-grape amarone from Valpolicella
• Nero d'Avola Terre Siciliane I.G.T. 2021, Cusumano — Sicily's signature red grape
• Palas Barbaresco D.O.C.G. 2019, Michele Chiarlo — Nebbiolo from Barbaresco, Piedmont
• Barolo Marcenasco D.O.C.G. 2018, Renato Ratti — Classic nebbiolo from the Barolo hills
• Pinot Nero D.O.C. 2020, Franz Haas — Alto Adige pinot nero
• Riparosso Montepulciano D.O.C. 2021, Illuminati — Montepulciano from Abruzzo
• Neprica Rosso I.G.T. 2021, Tormaresca — Primitivo, negroamaro and cabernet from Puglia
• Chianti Classico D.O.C.G. 2020, Vignamaggio — Sangiovese-led Chianti classic
• Peppoli Chianti Classico D.O.C.G. 2022, Antinori — Sangiovese with merlot and syrah
• Al Passo Toscana I.G.T. 2019, Tolaini — Sangiovese and merlot from Tuscany
• Chianti Classico Riserva D.O.C.G. 2018, Carpineto — Sangiovese and canaiolo riserva
• Pian delle Vigne Rosso di Montalcino D.O.C. 2020, Antinori — Younger sibling of Brunello, pure sangiovese
• Brunello di Montalcino D.O.C.G. 2018, Tenuta di Collosorbo — Sangiovese from Montalcino
• Pian delle Vigne Brunello di Montalcino D.O.C.G. 2017, Antinori — Estate sangiovese from Montalcino
• San Giuseppe Morellino di Scansano D.O.C.G. 2020, Mantellassi — Maremma sangiovese blend
• Botrosecco Maremma Toscana D.O.C. 2019, Antinori-Le Mortelle — Cabernet sauvignon and franc from coastal Maremma
• Poggio ai Ginepri Bolgheri Rosso D.O.C. 2020, Tenuta Argentiera — Bolgheri blend of the classic Bordeaux grapes
• Campo di Sasso Insoglio del Cinghiale I.G.T. 2021, Ludovico Antinori-Biserno — Cabernet-led red from Bolgheri

Party Orders

• Rolled Roast Pork Porchetta (2kg+) — Crispy and juicy rolled roast pork belly marinated with herbs
• Classic Roast Beef (2kg+) — Roasted grain-fed Angus beef from Australia
• Lasagna Tray (serves 9) — Homemade recipe using Australian prime beef
• Braceria Cheesecake (1-1.2kg) — House cheesecake baked as a 21cm sharing tray
• Tiramisu Tray (1.1-1.2kg) — Mascarpone, espresso and savoiardi, party-sized
• Chocolate Cake (1kg) — Chocolate layer cake with a chocolate mirror glaze

Italian Whites

• Vermentino Bolgheri D.O.C. 2021, Antinori-Guado al Tasso — Coastal Tuscan vermentino
• Poggio Argentato 2022, Fattoria le Pupille — Aromatic Tuscan blend led by sauvignon blanc
• Pinot Grigio I.G.T. 2022, Reguta di Anselmi — Crisp Friulian pinot grigio
• Sauvignon Blanc I.G.P. 2022, Reguta di Anselmi — Fresh Friulian sauvignon blanc
• Sauvignon I.G.T. 2022, La Tunella — Expressive sauvignon from Friuli
• Rovereto Gavi di Gavi D.O.C.G. 2020, Michele Chiarlo — Cortese from Piedmont
• Gewürztraminer D.O.C. 2021, Franz Haas — Aromatic Alto Adige classic

Large Format Bottles

• Al Passo Toscana I.G.T. 2016, Tolaini (1.5L) — Magnum of the sangiovese-merlot Tuscan red
• Costasera Amarone Classico D.O.C.G. 2017, Masi (1.5L) — Magnum amarone from the Veneto

Sparkling & Champagne

• Prosecco D.O.C. Treviso Extra Dry NV, Zardetto — Venetian sparkling made from glera
• Moscato d'Asti D.O.C.G. 2022, Antinori-Prunotto — Gently sweet, fizzy Piedmontese moscato
• Franciacorta Extra Brut D.O.C.G. NV, Berlucchi — Chardonnay and pinot nero sparkler from Lombardy
• Franciacorta Rose D.O.C.G. NV, Berlucchi — Pinot nero-led rose from Lombardy
• Cartizze Valdobbiadene Superiore D.O.C.G. NV, Bisol — Top-cru glera from the Cartizze hill
• Brut Reserve NV, Billecart-Salmon — Champagne of chardonnay and both pinots
• Brut Rose NV, Billecart-Salmon — Pink champagne of chardonnay and pinot

Reds From Around The World

• Merchant of Venice 2021, Arlequin — Barossa Valley shiraz
• Filius 2021, Vasse Felix — Margaret River cabernet sauvignon
• Full Berry Pinotage 2021, The Winery of Good Hope — Stellenbosch pinotage
• Vista Flores Malbec 2019, Catena Zapata — Mendoza malbec
• Reserva de Propiedad 2019, Haras de Pirque — Chilean cabernet, carmenere and syrah

Whites From Around The World

• Y Series Chardonnay 2022, Yalumba — Australian chardonnay

Super Tuscans & Special Vintages

• Solengo 2019, Argiano — Bordeaux blend from the Montalcino estate
• Cepparello 2018, Isole e Olena — Pure sangiovese flagship
• Guado al Tasso Bolgheri Superiore D.O.C. 2018 — Antinori's Bolgheri blend
• Tignanello 2019, Antinori — Sangiovese with cabernet sauvignon and franc
• Mazzano Amarone Classico D.O.C.G. 2013, Masi — Amarone from the Mazzano vineyard
• Ornellaia Bolgheri Superiore D.O.C. 2018 — Cabernet-led Bolgheri blend
• Solaia 2017, Antinori — Cabernet, franc and sangiovese from Tuscany
• Sassicaia D.O.C. 2019, Tenuta San Guido — Cabernet franc and sauvignon from Bolgheri

Frequently asked questions

Does La Braceria take reservations?

Yes — call +65 6465 5918 or email [email protected] to reserve a table.

What are the opening hours?

Tuesday to Sunday, with lunch from 11:30am to 2:30pm and dinner from 5:30pm to 10:30pm. The restaurant is closed on Mondays, except public holidays.

What kind of food is served?

Authentic southern Italian cuisine inspired by the Napoletan region — antipasti, homemade pastas, pizzas, grilled meats and seafood, and desserts — with menus changed seasonally.

Are there vegetarian options?

Yes. Vegetarian dishes are marked (v) on the menu, including caprese, parmigiana di melanzane, gnocchi sorrentina, quattro formaggi pizza and porcini risotto with black truffle.

Can I order roasts or cakes for a party?

Yes. Party orders such as porchetta, classic roast beef, lasagna trays and cakes are available with two days' advance notice. The festive takeaway menu requires three working days' notice and comes with a 10% discount.

Do any dishes take a long time?

Yes. The galletto alla diavola has a minimum 25-minute wait and the whole branzino takes about 35 minutes, so order them early in the meal.

Where exactly is the restaurant?

At 5 Greendale Avenue, Singapore 289501 — tucked behind the more conspicuous row of restaurants in the Greenwood enclave, Bukit Timah.

Tips

• {"body":"Lunch runs 11:30am-2:30pm and dinner 5:30pm-10:30pm, with a break in between; the restaurant also closes on Mondays except public holidays.","title":"Mind the afternoon gap"}
• {"body":"The galletto alla diavola needs at least 25 minutes and the whole branzino around 35, so flag them when you sit down.","title":"Order slow dishes early"}
• {"body":"Porchetta, roast beef and lasagna trays can be pre-ordered two days ahead; festive orders need three working days and carry a 10% discount, collected Wednesday to Sunday.","title":"Roasts for a crowd"}
• {"body":"Several dishes come finished with fresh black truffle from Alba — the asparagi alla Bismark, fettuccine al tartufo nero and porcini risotto among them.","title":"Truffle lovers, take note"}
• {"body":"The Antipasto Braceria, built for two to three, is a good way to taste the burrata, 30-month Parma ham, salame and mortadella together.","title":"Start by sharing"}

Good to know

• {"family":"Cosy, family-run room that welcomes families and groups of friends","dietary":"Vegetarian dishes are marked (v) on the menu"}