Pick whatever you like at Brio — The team behind Little Collins brings rule-bending antipasti, handmade pasta, and Italian-ish spirit to De Pijp

Brio is Italian in instinct, Mediterranean in reach, and not especially interested in borders. From the longtime team behind neighboring Little Collins, this warm De Pijp restaurant uses “Italian-ish” as shorthand for cooking grounded in Italian ingredients and ideas, with freedom to follow flavor wherever appetite leads.

At the bar overlooking the open kitchen, Wagyu hits the yakitori grill before meeting shiso and balsamic. A fritto misto of zucchini flowers comes with a squeeze of lemon and whipped sun-dried tomato ricotta. Pappardelle carries osso buco ragù enriched with bone marrow, while spaghetti alla chitarra tangles with caramelized courgette, shrimp, and saffron. Gnocchi gets salsa piccante, burrata, basil, and hot honey. Fig-leaf panna cotta and tiramisu layered with sabayon finish the job.

Call it Italian. Call it Mediterranean. At Brio, cravings make the rules.