Say ciao to Gianni’s: Briscola now has a little sister, and you can find her in Belconnen

Posted on 19 February, 2026

Belconnen has a new neighbourhood Italian – and it comes from one of Canberra’s most trusted restaurateurs.

Since 2010, Gianni Guglielmin has built a loyal following for Briscola, earning a reputation for serving unpretentious, traditional Italian fare in the heart of the city.

Now, he’s bringing that same philosophy to the north with the opening of Gianni’s Italian.

Recently throwing open its doors on Cameron Avenue – right underneath The Mercure – the new restaurant marks a major milestone for the Guglielmin family. Celebrating 15 years of sharing Italian hospitality with Canberra locals in 2025, Gianni’s Italian feels like a natural evolution (and a fitting tribute).

While Briscola leans more towards intimate gatherings and catch-ups – having seen many celebrations over the years – Gianni’s Italian feels relaxed and welcoming, with playful nods to the original venue without trying to replicate it.

Gianni says he’s wanted to bring something like Briscola to Belconnen to refresh the area for several years, and describes the new venue as Briscola’s “cool younger sibling”: bigger, brighter, and with more of a suburban feel.

“I had been searching for a venue for a few years. I had a couple of little deals fall through, and then I came across this location,” he explains.

“It’s just such a prominent location that would be perfect for hospitality…more or less a year later, here we are, opening it.”

Like its big sister, Gianni’s Italian transports diners straight to the streets of Italy. In fact, on the menu at Gianni’s Italian, you’ll find many of the dishes that have made Briscola so successful – including the tiramisu.

“The reason for having it almost identical is simplicity and familiarity,” says Gianni.

“We know what’s popular. I’ve been at Briscola for over 16 years, so the balance is already well honed, and there’s something for everyone…but there are just enough little differences to say we’re trying to offer something a little bit different.”

Familiar and favourite dishes include the Arancini Cacio e Pepe, Burrata Caprese, Pollo Alla Vodka and all the pasta offerings, while small changes like swapping the Pollo Boscaiola to Agnello Scottaditto and adding a new pizza option give the menu a fresh twist.

For workers in the area, the lunch express special will also be available.

But the biggest point of difference? An in-house gelato bar.

Serving locally churned small-batch traditional Italian gelato seven days a week, it is not only available for diners but is also open for takeaway via a street-facing entrance – meaning you can drop in to get a scoop from Gianni himself.

“This has been a long-thought-of concept that I’ve wanted, and I’m certainly not claiming I’m first to have an interest or recognise the potential of gelato. But boy, hasn’t gelato exploded in Canberra in the last five years?”

Made in small batches by a local pastry chef from Romano’s in Queanbeyan, all the gelato follows Italian techniques, continuing Gianni’s philosophy of wholesome food and traditional service.

“It’s only a little gelateria with about 11 or 12 flavours made here locally. It’s always going to be turned over quickly and freshly in relatively small batches.”

“It’s made with actual fruit, not concentrates, juices or syrup. It’s very smooth and very natural.”

Intentionally designed to feed off each other – so some guests wander in for a scoop and discover there’s a full Italian restaurant attached, while dinner guests linger for dessert afterwards – Gianni’s Italian reflects years of careful planning.

All part of a longer game, Gianni is hoping that it will become a place for the community to gather and (in time) allow him to trade long nights on the floor for a more balanced role behind the scenes.

One of the ways he plans to do that? Like its sibling, Gianni’s Italian will carry on the principles that have underpinned Briscola for over a decade.

“We’re a restaurant that’s very approachable and unpretentious, but still nice and stylish enough for it to feel special,” he says.

“It can be a corporate lunch, a date night or a family dinner. You can come every week or once a year. We just seem to suit everyone, and on many occasions.”