CinCin Ristorante: A Love Letter To Italian Cuisine, 35 Years In The Making
A Vancouver classic, built to last.
In a city where restaurant expectations run high, longevity is a rare distinction.
Perched quietly above bustling Robson Street in downtown Vancouver, CinCin Ristorante has been charming guests with its contemporary take on Italian hospitality for 35 years. Ascend the winding stone stairwell and you’ll find yourself surrounded by the sights, aromas, and flavours of Tuscany.
Pasta, made fresh by hand each day, is a cornerstone of the menu. Classic renderings, such as the tagliatelle al ragu with luxurious six-hour bolognese, are the perfect embodiment of CinCin’s ethos: old-world flavours, farm-fresh ingredients, modern-day interpretations.
Linguine with Prawns, Clams and Humboldt Squid
Ravioli with Red Kuri Squash and Roast Aggasiz Hazelnuts
Linguine with Prawns, Clams and Humboldt Squid
Ravioli with Red Kuri Squash and Roast Aggasiz Hazelnuts
The wood-fired grill is a spectacle unto itself: the comforting smell of the wood, the dramatic flicker of the flames and, of course, the decadent flavours it draws out of each dish — whether the delicate and poised whole branzino or the perfectly moist Kurobuta pork chop.
What sets CinCin apart — and has helped it endure for more than three decades — is its strong sense of self. While evolution is important, so too is heritage.
“At CinCin, we’ve always tried our best to stay true to the traditions and not get too caught up in trends,” says executive chef Andrew Richardson, who has been with the restaurant for 15 years. “We have food on the menu that people recognize. It’s easy to understand, and there’s comfort in that. I think that has sustained us through the years.”
The hardest part may be deciding where to enjoy one’s meal: inside the restaurant’s immersive, Tuscan-inspired interior of warm reds, golds and clays, or outside on what is undeniably one of Vancouver’s best terraces (and best-kept secrets). Either way, CinCin remains a Vancouver institution. A shining light on the city’s culinary map, it’s a place to mark occasions both big and small. You don’t need an excuse to dine here — only an appetite.