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About

Pasta Ripiena is the sister restaurant to Bristol’s award-winning Pasta Loco. Like all siblings they share things in common; both cherish a warm welcome and food is served from the heart and the kitchen in equal measure.

 
Christmas Opening Hours
Monday 20th – Closed
Tuesday 21st – 5:30pm – 9pm
Wednesday 22nd – 12pm – 2pm / 5:30pm – 9pm
Thursday 23rd – 12pm – 2pm / 5:30pm – 9pm
CLOSED: 24th December – 3rd January
Open from Tuesday 4th January – 5.30pm

Ben & Dom

It only seemed proper that Joe, brother and cousin, and a talented chef in his own right should open Pasta Ripiena with Ben and Dom. It’s been win-win ever since. The innovative and independent spirit that the Loco boys are widely recognised for has found further inspired expression. Joe’s distinctive technical skills have brought another dimension to it. Together the team of three, bring their guests their best.

Joe Harvey

Joe grew up with four siblings in a household where family, hospitality and home cooking were all celebrated. His approach to food can be mapped directly onto this heritage. Joe’s art is in serving unpretentious honest dishes, which are served in a comfortable, busy atmosphere. When he became Head Chef at Bellita, a focus on Italian food joined the table. From there the step across the street to Pasta Loco seemed inevitable.

Emilio Mora Lázaro

Emilio was born in Seville, a city where tapas, wine and the hospitality industry have a massive impact in everyday lives. He grew up in a family where home cooking is a traditional heritage passed from one generation to another, where travelling and trying different wines and cooking styles were the most celebrated family moments. In 2014, Emilio moved to Bristol and decided to make hospitality his life career, working in different Bristol indies. He then crossed paths with Dom and the rest of the Bianchis group team. Their shared love for food and wine did the rest.

Paty Armenteros 

Born and bread in Jaén, a hidden gem of Andalusia, a small city far from the sea amongst 65 million olive treas. Humble dishes are made here with seasonal products and plenty of olive oil. After my chef training, I travelled with an apprenticeship in France and several Spanish cities. The first time I heard of Bristol was when I was living in Bilbao and it was life changing. I was amazed how much Bristol had to offer and after fours years being here I am still amazed at what this vibrant, gastronomic city offers.

Paty Armenteros 

Born and bread in Jaén, a hidden gem of Andalusia, a small city far from the sea amongst 65 million olive treas. Humble dishes are made here with seasonal products and plenty of olive oil. After my chef training, I travelled with an apprenticeship in France and several Spanish cities. The first time I heard of Bristol was when I was living in Bilbao and it was life changing. I was amazed how much Bristol had to offer and after fours years being here I am still amazed at what this vibrant, gastronomic city offers.

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