5 Questions with Chef Francesco from Agostinis Italian in Canberra

Our first stop on our recent Foodie trip to Canberra was Agostinis Italian at The East Hotel, and it definitely set a standard for the rest of the trip with some of the most delicious Italian I’ve ever tasted.

From the welcoming greeting by one of the owners of East Hotel Dion Bisha ( brother Dan Bisha is the other owner ) to the introduction to Chef Francesco Balestrieri, we felt right at home each step of the way. The restaurant is quirky and stylish at the same time, and the service was absolutely delightful.

We were blown away by the food which was lovingly created from the hand made pasta with lashings of fresh Canberra truffles to the delicious smoked Burrata, Chef Francesco Balestrieri has thought the menu through and utilised local produce to bring this to life so we couldn’t miss the opportunity to ask Chef Francesco Balestrieri  a few questions.

1. What’s your first memory of cooking or wanting to cook?
I was cooking a cake with my mother when I was 12 years old – A chambella cake, a typical breakfast cake.
2. How did you end up in Canberra?
I was called from Canberra when I was working in Italy and made a job offer to move to Canberra and run a small restaurant in Kingston.  I was there for two years and then returned to Italy.  Not long after that I moved back to Canberra.


3. What’s the inspiration behind the food for Agostini’s ? 
Northern Italian family food – Northern Italy is the area the Agostinis family came from – Udine region.
4. What’s your favourite dish when you’re not working?
A good roast chicken with roast potatoes.

5. What keeps you inspired with Agostini’s? 
Great local produce and feedback from our regular customers.
So when you’re next visiting Canberra make sure you pop in to Agostinis Italian, whether for a drink or for some of their delicious food you definitely won’t regret it.



by Arrnott Olssen
Editor Rogue Homme