Right in the heart of Belfast’s buzzing Cathedral Quarter, Coppi is Belfast’s first cichetti bacari/restaurant inspired by those found in Venice and named after cycling legend Angelo Fausto Coppi. Coppi has proved to be hugely popular since opening in 2012 and is one of three restaurants by the team behind successful eateries, Il Pirata in Ballyhackamore, and Bartali Restaurant and Bar in Portballintrae on the stunning North Coast. Open seven days a week Coppi specialises in simple Italian classics big on flavour and offers a range of cichetti (Italian style tapas), starters, main courses, pizzette and pasta freshly made daily.
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Coppi’s cuisine is also ‘on the road’ with its unique Coppi Truck, a 40-year old French HY van which you can find most days serving quality Italian deli style sandwiches, pastries and coffee outside ‘The Pasta Factory’ or ‘Pastificio’ at Portview Trade Centre on the Newtownards Road, Belfast. This is the development kitchen for the restaurants where a team of chefs perfect the highest standards of fresh pasta, sour dough breads, pastries and lots more. More information can be found via Twitter @ThePastificio
Coppi gift vouchers are the perfect gift for any foodie in your life. They can be purchased and redeemed in any of our sister restaurants, Coppi and Il Pirata in Belfast and Bartali in Portballintrae, Bushmills.
Coppi is blessed with the vision of Sam Spain and the sheer brilliance of Tony O’Neill. The adherence to quality ingredients — meat from Peter Hannan’s, which must surely be the best in Ireland — is rewarded with excellent cooking and the result is an experience which demands applause.
Joris Minne (Belfast Telegraph)
Coppi, launched by a veteran Belfast chef and restaurateur called Tony O'Neill. It looks like a Jamie's Italian on steroids, all heavy wood tables and white tiling. The intention is similar. It is meant to be a casual place, lighting sparklers rather than fireworks.
There is a wood-fired oven for terrific charred breads, and a selection of steaks supplied by the extraordinary local meat producer Peter Hannan, who ages beef from shorthorns fed on clover, in a chiller room walled in Himalayan salt. Yes, really. Apparently the salt acts as an antibiotic.
I've tried the beef, and it is something special. It has a depth of flavour and dense texture without that "something just died in the corner" flavour you get with less-cared-for muscle. Best of all at Coppi was a stonking duck pasta dish, for a very reasonable £12.50, of fat ravioli stuffed with a fine ducky ragu, overlaid with more of the same, the whole spun through with fat flakes of crisped duck skin. It was deep and outrageous and completely unfinishable. Naturally I finished it.
Jay Rainer (The Guardian)
Set on the ground floor of a purpose built property in the Cathedral Quarter. It's big and buzzy, with rustic furnishings and leather booths, and staff are bright and friendly. Good value Italian dishes; start with a selection of cichetti.
MICHELIN guide inspectors