Cibo Trattoria is located in the chic boutique Moda Hotel next to UVA Wine Bar. The restaurant seats 40 and has a cozy dining atmosphere that is intimate yet casual. We love the window seats pouring in with natural lighting and the high top wooden tables by the fireplace. Would you believe it if we told you, we’ve never been to Cibo before? You can imagine the excitement we had when Cibo Trattoria invited us to spend an evening over good food and wine with Executive Chef Faizal Kassam and Robert Stelmachuk, General Manager & Wine Director. Spring is in the air and there are many delicious seasonal dishes new to the menu!
Executive Chef Faizal Kassam returns to Cibo Trattoria after a full circle at Bin 941, La Brasserie, Bacchus at the Wedgewood Hotel, and Hawksworth Restaurant at Hotel Georgia. Faizal draws inspiration from the seasonally-driven Italian market culture and locally-sourced products which echoes throughout his rustic Italian menus.
The General Manager & Wine Director, Robert Stelmachuk is passionate and has contributed to, and created wine programs at Le Crocodile, Jean-George Vongerichten’s Market By Jean George at the Shangri-La Hotel and Chambar Restaurant. We loved the wine pairing, Apéritif and spirits Robert choose for us, each catered to our own taste preferences: Fruity and sweet for Dave; and dry and aromatic for myself.
Beef Carpaccio 18: smashed pea’s and fava beans, pecorino, and mint. Refreshing. Light. The star of the dish in our opinion is the smashed fava beans it brightens the flavor of the fresh beef. Served chilled. Perfect dish to begin our meal.
Grilled Octopus 17: contrasting the previous appetizer is this warm and earthy dish full of potatoes, olives, fava beans, shaved ox tongue. Contrasting the light and refreshing fava beans, this dish has a robust hearty smokey flavor. Now, if only we can get a dish of the shaved ox tongue alone that would be fabulous!
Burrata 22/38: You need burrata in your life! Served with grilled wild onion, housemade sourdough, and sea salt. Once you’ve gone Burrata is hard to go back to just plan mozzarella. Allow us to elaborate…
Burrata cheese is a fresh Italian cheese made from mozzarella and cream. Milky curds are rolled into a ball of cheese and are topped with fresh cream. Sealed by tying the mozzarella in a ball. The ball of burrata with creamy, milky and amazingly heavenly.
Aside from the cheesy goodness is the grilled wild onion with just enough of acidity to lift the natural sweetness from burrata.
Kuhlmann-Platz Gewurtraminer 2013 – Alsace, France.
Roast Bone Marrow 14: What’s not to love about this super nutrient dense supreme brain food? Let’s over the high percentage of fat and focus on how amazing bone marrow tastes. There are also many beneficial qualities of bone marrow including building immunity, repairing wounds, helping with digestion and even fighting cancer. No wonder, bone broth is so popular lately.
Served with an apple salad with pickled ramps, capers and served with bruschetta. On its own, you may wonder why apple slaw? It is so acidic and flavors so bold. Switching bites between this and the fatty bone marrow makes everything so obvious.
To complement this dish, option for a Pineau de Charentes as an aperitif instead of a sherry Pineau is a fortified wine blended slightly with fermented grapes and Cognac and served chilled.
Fazzoletti 20: Stinging nettle, cream, gorgonzola, and moscato salumi. Normally, I am not a fan of Gorgonzola. But with Faizal’s Fazzoletti, I simply could not get enough of this pasta dish. It was rich and was far from the Normcore penne with pesto sauce.
Paired with a glass of Santa Ema ‘Amplus’ Old Vine Carignan 2012 brightens the heavy richness of the pasta. The once acidic red becomes bold with tannins and is a little more complex to the palate. Funny how a little stinging nettle accelerates this.
Pacific Cod 32: Ocean Wise Pacific Cod with rapini and lemon. There is a subtle underlying heat found from the chili gentle infused into the warm olive sauce. We welcomed the unexpected spiciness which made this dish interesting.
I can assure you, we may have loosened out belts a couple times at this point. To be frank, I wanted more food. I wanted to try the Brick Chicken and Campagna Beef with Scallopini, and even the Rabbit Leg Pappardelle. But decided the sane thing to go was to go on a coffee break. Walk around a little to shift things around.
Next was dessert. There is always room for dessert.
Tiramisu: House made dessert with house made mascarpone cheese for that perfect texture. This tiramisu is airy and light which resembles those from the Southern Italian region. Northern Italian Tiramisu are denser and richer. This was so delicious and was like eating sweet clouds.
Panna Cotta: Creamy vanilla panna cotta with rosewater and pistachios. Classic Italian dessert made by blending thick cream, egg white and honey.
We had an such amazing dinner with Cibo. Robert and Chef Faizal left nothing short of perfect. We are looking forward to return to try the rest of the menu and than head over next door to UVA Wine Bar. Cibo Trattoria makes for the perfect date night restaurant in Vancouver or a Pre-Theater group dining experience.
Now, if only we can just nurse our food coma upstairs at Moda Hotel that would be fantastic.
Cibo Trattoria Vancouver
Cuisine: Seafood, Italian
Mon 7:00 am – 11:00 am, 5:00 pm – 10:30 pm
Tue 7:00 am – 11:00 am, 5:00 pm – 10:30 pm
Wed 7:00 am – 11:00 am, 5:00 pm – 10:30 pm
Thu 7:00 am – 11:00 am, 5:00 pm – 10:30 pm
Fri 7:00 am – 11:00 am, 5:00 pm – 10:30 pm
Sat 7:00 am – 2:00 pm, 5:00 pm – 10:30 pm
Sun 7:00 am – 2:00 pm, 5:00 pm – 10:30 pm
900 Seymour St, Vancouver, BC V6B 3L9