9 Best Italian Restaurants in Singapore

Buona Terra has held a Michelin star since 2019 under chef-owner Denis Lucchi, whose Lombardy-rooted, produce-led cooking runs to handmade pasta and seasonal Italian produce flown in weekly. It sits at the full fine-dining end of Italian cooking in Singapore, in a converted black-and-white house set back from Scotts Road.

FICO is a casual Italian restaurant by Chef Mirko Febbrile built around cucina povera — simple, humble ingredients turned into shared plates — and imports grains, cheese, olive oil, vegetables and seafood directly from Puglia, which its own site describes as a first for Singapore. Set inside a masseria-inspired space at East Coast Park, it gives the guide a distinct beachfront, sharing-format entry that none of the CBD or Orchard venues cover.

Pizza Studio Tamaki is the Singapore outpost of a Tokyo pizzeria recognised in the Michelin Guide, known for a 30-hour fermented high-hydration dough and a deliberate charred, blistered crust served with a 'less charred' option for those who prefer it. It gives the guide a distinct Tokyo-Neapolitan register, separate from the classic Italian and Roman-style pizzerias already covered.

Sio Pasta is the only Singapore outlet of chef Shusaku Toba's Tokyo pasta bar, which opened in Raffles City's basement in March 2026. It works the Japanese-Italian seam - mentaiko, white miso butter and salted kelp over pasta made in-house - at S$13.80 to S$16.90 a bowl, giving the guide its most affordable entry by a wide margin. Time Out's Adira Chow rated it 4 out of 5, and three further independent reviews agree on the value and the texture of the pasta while differing on the seasoning.

Basilico is Conrad Singapore Orchard's all-day Italian dining room, built around a S$68++ lunch buffet that runs to more than 40 imported Italian cheeses alongside pasta, pizza and dessert stations. It offers hotel-grade Italian cooking in Orchard at buffet pricing rather than a set-menu format.

Casa Cicheti is a Venetian-style small-plates and handmade-pasta restaurant originating in Tiong Bahru, built around a cicheti (Venetian bar-snack) format of shareable starters, pasta and pizza served in a casual neighbourhood setting. It gives the guide a distinct Northern Italian, Tiong Bahru-anchored alternative to the CBD and hotel-based entries.

Pizzeria Vincenzo Capuano is the Singapore outpost of 2022 World Pizza Champion Vincenzo Capuano, built around a signature high-hydration 'Nuvola' (cloud) dough fermented up to 30 hours and cut tableside with the chef's 'golden scissors' technique to preserve its airy structure. It brings a competition-pedigree Neapolitan pizza specialist to the Robertson Quay / River Valley stretch, distinct from the guide's trattorias and hotel dining rooms.

Caffe Fernet is a CBD all-day Italian trattoria and bar at Customs House, built around handmade pasta and shareable small and large plates that suit both a waterfront lunch and a longer dinner. Its August 2026 menu spans classic Roman pasta (carbonara, amatriciana) alongside modern additions like tuna bolognese and crudo, giving it a broader everyday register than the guide's fine-dining entries.

Guccio Ristorante is a handmade-pasta-focused Italian restaurant tucked into Gemmill Lane's shophouse dining strip near Ann Siang Hill, positioned as an intimate, chef-led counterpoint to the guide's hotel buffets and CBD bar-restaurants.