The Belvedere Stone Mill

Best Known For

Gnochhi Cacio Pepe e Tartufo: made with potatoes, eggs, organic flour, Parmigiano and nutmeg, served with mixed forest mushrooms and truffle sauce, creamed inside a baby wheel of Pecorino cheese.

Traditional methods and rustic flavours await diners at new Italian eatery The Belvedere Stone Mill on Gold Coast Highway in Burleigh Heads. Located underneath the Swell Resort, this restaurant is the brainchild of Fabio Rocco Ricciardi – former in-house Chef for the Ferrari racing team – and his wife Frederica Scalambra. With polished tiled floors, wicker furniture and twinkling fairy lights, take a seat to peruse a menu boasting handmade pasta and pizza, crafted daily from unbleached, organic grain that has been stone milled on site. Perhaps opt for spaghetti alla chitarra allo scoglio – with rich cherry tomato sauce, prawns, mussels, calamari, clams, scallops, crab, barramundi, garlic, basil and a touch of chilli. Pizza lovers can pick up a slice of Siciliana with anchovies and capers.