Café Bistrot CBD brings an authentic slice of Italy to Genge Street

Posted on 3 June, 2024

A slice of Italy awaits city workers searching for a new lunch destination – and it’s called Café Bistrot CBD.

Officially opening in early May to bring easy grab-and-go Italian goodies to Civic regulars craving something wholesome and warm in this wintery weather (because who doesn’t love the idea of a thick, homemade slice of pizza for lunch?) the new café is transporting tastebuds to Europe.

Located in the Griffin Centre, just near the corner of Bunda and Genge Street, Café Bistro is small and intimate, with only a few seats inside for those quick enough grab one. But it’s not all about dining in. Instead, the focus is the large display window facing the street, overflowing with pizzas, focaccias, sausage rolls, toasties, and desserts – all of which are made fresh daily by owner Federico Ferrario and manager David Prette.

Federico Ferraio

Bringing his experience as Head Chef at Mocan and Green Grout, Mezzalira Ristorante, and the Italian Place Providore to the kitchen, Café Bistrot is Federico’s first business and its opening marks 10 years of living and working in Canberra after moving from Milan – and the grant of his Australian Residency.

And with mushroom and brie toasties to hand-made pastries (including chocolate croissants, ricotta tarts, and Sicilian Cannoli), and pizza sold by the slice on the menu, from the moment you walk up to the counter the sights and smells will transport you straight to Federico’s homeland.

“It’s very fresh,” says Federico.

“I met David a couple of years back at the Italian Place and we worked together for a bit. After I got my permanent residency, we saw an opportunity on the market, and we decided to give it a go and see what we could offer Canberra.”

The answer is: plenty.

Cooking up freshly made Italian favourites that are easy to grab and go or enjoy with an espresso in the little café, every morning Federico and David handmake every element of the pizza (which always includes a vegetarian or meat option), the croissants, desserts, cakes, and the sausage rolls. Yes, they even make the jam in the tarts.

Starting at 6 am each day to get this mammoth task done, it’s obvious that Federico enjoys the diversity of the café – especially creating the mouthwatering sweet options.

“In the kitchen, you do a bit of everything,” says Federico with a smile.

“A good chef should be able to make dessert. He’s not a pastry chef but he needs to be able to make dessert. Also, I like dessert myself!”

But let’s not forget about the focaccia. Overflowing with fresh, seasonal ingredients, Federico and David currently use fresh Sonoma focaccia and bread for all of their tasty toasty options. There’s talk about them making their own in the future, but until they get settled nothing is certain – and why fix what currently isn’t broken?

Serving everything from focaccia filled with homemade roast pork, provolone, cheese, fresh tomatoes, rocket and aioli to a Caponata sandwich on wholewheat miche, stuffed with eggplant, capsicum, zucchini, onions and baby spinach, each bite offers an authentic taste of Italy.

Sourcing the meat and vegetables from Canberra (the duo uses Paradox Coffee from Sydney), there are hopes to turn the path outside Café Bistrot into an alfresco space for the summer and add a two or three-course lunch deal for those looking for something delicious and quick. But ultimately Federico wants to keep things casual and cater to the needs of the workers around the café.

But if it were to happen?

“A small thing first while you’re waiting for the more substantial thing so you can have a little snack. And you’d get the main course with maybe a drink and a little dessert or pastry. Something like that.”

Bringing some Italian culture to the CBD, Café Bistro is open five days a week from 6 am until 3 pm. And as Federico says: “Once people try it, they come back. It’s a good sign.”