From Nonna’s oven, to your desk: Fresca arrives in the city 

Posted on 28 August, 2026

Fresca is bringing the warmth of an Italian family table to Canberra city, with a new venue that pairs old-school hospitality with a modern, luxe fit-out. It opens Monday 31 August.

Born from owner Melinda Koteski’s memories of freshly baked bread, homemade salami and long days spent in her Nonna Rosa’s kitchen, Fresca reimagines the simple Italian sandwich shop as a polished city destination for schiacciata, coffee, sweets, drinks and share-style moments. 

At the heart of the story is Rosa, the 91-year-old matriarch of a large Calabrian-Australian family whose food traditions have shaped the business from the beginning.  

“She came to Australia at 19, one of 10 children, and like so many migrant families of that generation, they arrived with very little and relied on the kindness of people who helped them find their feet,” says Melinda. 

But this big family has subsequently given back. Nonna Rosa once served former Australian Prime Minister Robert Menzies at a fancy dinner. Her extended family has worked on projects including the Lake Burley Griffin fountain and Snowy Hydro, and built businesses of their own, from fruit shops and restaurants to the building industry. 

To pay homage to all that Nonna Rosa has built, Melinda now features her face in Fresca’s refreshed branding, wearing the headscarf she once wore while baking bread, while the menu pays tribute to family members through schiacciata named after grandparents, parents, aunties and uncles. 

There’s the Carmela (Nonna Rosa’s mum) with prosciutto, Pecorina crema, rocket and semi-dried tomato, the Luigi (Nonna Rosa’s brother) with hot sopressa, truffled eggplant crema, hot honey and parmesan and the Rosa (the woman of the hour) featuring potato crema and roasted Mediterranean vegetables.  

With a small front counter holding each day’s fresh ingredients, you can also choose your own adventure. Take a sneak peek through the arches to see the massive ovens cranking out the bread at the back. And because these bad boys are larger than your average sandwich, you can choose to have a half serve. 

The signature schiacciata is the star: house-baked using a long fermentation process to create a crisp exterior, light centre and satisfying chew, then filled with quality Italian produce. One of the simplest options, the Fresca, is also the most personal – warm schiacciata with your choice of Italian deli meat, a direct nod to Melinda’s childhood memories of bread fresh from the family forno. 

“For me, the best way to have bread is fresh from the oven slathered in butter,” she says. Who dares to disagree? 

The new city-based Fresca is designed to be more tha a place to grab lunch. Inspired by the way Italian families gather without needing an occasion, the venue invites people to stop for coffee (Zest beans from Melbourne) and something sweet, linger over a drink, or settle in for something to share when hours extend in the warmer weathers to Friday afternoon aperitivos. Many of the sweets will continue to be made by Melinda’s mum Mala, carrying another piece of the family’s food tradition into the new space. 

For regulars of the original Queanbeyan Fresca, which opened in 2024, favourites will remain part of the story, appearing as specials alongside new and seasonal additions. 

But city workers will appreciate the new and aesthetic pod-like eatery which sits close to Mee’s sushi near No Name Lane. With its blend of family history, Italian simplicity and elevated styling, Fresca’s next chapter is about doing the simple things well – and making guests feel as though they’ve pulled up a seat at Nonna’s table. 

Photos by Georgina Smith