PASTA RIPIENA

Perfectly crafted stuffed pasta, pairing our dishes with exceptional wines, elevating hospitality to an art form and creating an atmosphere that’s intimate, playful and dynamic.

FOOD

At Pasta Ripiena the ingredients we use take centre stage with a strong lean towards Italian and Spanish produce. From field to fork at Ripiena our stuffed pasta is created and served with pride.

A LA CARTE MENU

SET WEEKDAY LUNCH MENU

Food

Wine

We’ve taken a lot of care to produce a wine list that has something for everyone. Your drinking pleasure is important to us, whether it's a top-shelf bottle of something outstanding or an affordable bottle.

WINE MENU

‘Tears of joy? With food? It was the mezzaluna of black truffle that did it.’

William Sitwell, The Telegraph

Meet the Team

These guys will show you a good time...

MANAGER

TOM HENSON

ABOUT ME
I was dragged up in the sticks of the rural East Midlands by a butcher’s family.
I then went off to uni and pretended I wanted to be a poet whilst lying about finishing the books I was writing essays about.
I then went back home and tended bar in pubs like every good literature graduate should.
After invariably getting bored back home, I travelled the world a bit before finally landing in Bristol.
I jobbed around for a few years before landing with the Bianchis group.
After working in all of the Bianchis restaurants in turn, I ultimately refused to leave Ripiena... now I’m running it!
When I’m not in Pasta Ripiena I’m usually spending my time listening to sad-boy music and messing around with the guitars I spend my money on (whilst going to great lengths to not actually practice).

FAVOURITE VENUE
Besides my predictable bias to Pasta Ripiena, Bianchi’s has to be a close second – it’s just such a great space, with a properly classic menu.

FAVOURITE DISH
I’m a big fan of the pork belly starter we have on the menu right now, I’m a sucker for a really buttery polenta and who doesn’t love crispy pork belly?
My affection sways like the wind, however, so my answer will probably be different in a few days…

VENUE SHOUTOUT

Big fan if Gigi’s pizza – finally a place I can get an enormous pizza just for myself.

head CHEF

DYLAN OTTERBECK

ABOUT ME

I was born and raised in St Werburghs, Bristol, one of seven siblings, so I’ve always been used to a bit of noise and a busy environment. I got into cooking at 19, when Ben Harvey (Bianchis Group Director) gave me the chance to learn how to make pasta. I started out at Ripiena and spent time working across a few different sites, just trying to learn as much as I could.

After that, I went travelling for a while, which gave me a lot of perspective, both in and out of the kitchen. Eventually I came back to Bristol and rejoined Ripiena, where I’ve been ever since. I’m now Head Chef, which still feels a bit surreal at times, but I’m just focused on keeping things simple, consistent and done properly.

Outside of work, I like running, travelling when I can and a cider in the sun.

FAVOURITE DISH

My mum’s spaghetti bolognese, or just a really well-made classic burger

DRINK OF CHOICE

Crisp Somerset cider

VENUE SHOUTOUT

New Ki-Lee Fish & Chips – I’ve been going there since I was a kid and it’s never let me down

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