Since opening in 2012, Coppi has been a hugely popular part of Belfast’s food scene. Introducing cichetti to town, a Venetian style of tapas, husband and wife team Tony and Andrea O’Neill brought Venice to Belfast. Proud owners of another popular hotspot for food, Buba, the Mediterranean inspired restaurant also in St Anne’s Square.
Tucked into the cultural hub that is Belfast’s Cathedral Quarter in St Anne’s Square, Coppi’s deep and enigmatic doors tempt anyone over. The contemporary New York style subway tiles, aged wood and moody lighting of the interior create a super sultry vibe in the bustling restaurant. Bicycle handlebar coat hooks pay homage to the restaurant’s namesake, Angelo Fausto Coppi, “Il Campionissimo” of the cycling world.
Using local ingredients wherever possible with your steak coming from Peter Hannan and your fish caught fresh on our shores, the talented chefs at Coppi turn out an array of tempting Venetian and Italian style dishes. Vegans are never forgotten at Coppi and can find a happy home here with a full and variable vegan menu. Head Chef Stephen Ferris leads the impeccable team in preparing pasta, sourdough breads and stunning desserts, fresh daily in the Coppi kitchen.
The sultry mood of Coppi is ever unfolding. The weekend lunch, Friday to Sunday, attracts a relaxed crowd, seeking good food with a relaxed atmosphere. Great for those of us on the go, be it a savvy work lunch or chatty catch up with friends. The evening is just as dynamic as the menu. Pulsing with chatter and teeming with cocktails, dinner with friends or dates can be as intimate as you like.
If you crave the perfect Sunday roast, Coppi have it covered. The infamous Sicilian roast lamb and roast porchetta with all the trimmings will leave you satisfied at the end of your week.
The capacious restaurant seats parties of all sizes and is open Wednesday to Sunday each week. The bar area offers counter seating for a casual meal, while the outdoor heated seating is sublime for alfresco dining in the more seasonable months of Belfast.
Coppi can show you a great night out, satisfying diners with an extensive wine list, creative and classic cocktails, and a selection of local craft beers including their very own crisp and clean Coppi lager.
Leave your qualms outside the quarter and indulge in the comfort of Coppi where the super friendly front of house team led by General Manager, Orla Gibson, will be waiting to welcome you.
Coppi, launched by a veteran Belfast chef and restaurateur called Tony O'Neill. It looks like a Jamie's Italian on steroids, all heavy wood tables and white tiling. The intention is similar. It is meant to be a casual place, lighting sparklers rather than fireworks.
There is a wood-fired oven for terrific charred breads, and a selection of steaks supplied by the extraordinary local meat producer Peter Hannan, who ages beef from shorthorns fed on clover, in a chiller room walled in Himalayan salt. Yes, really. Apparently the salt acts as an antibiotic.
I've tried the beef, and it is something special. It has a depth of flavour and dense texture without that "something just died in the corner" flavour you get with less-cared-for muscle. Best of all at Coppi was a stonking duck pasta dish of fat ravioli stuffed with a fine ducky ragu, overlaid with more of the same, the whole spun through with fat flakes of crisped duck skin. It was deep and outrageous and completely unfinishable. Naturally I finished it.
Jay Rainer (The Guardian)
Set on the ground floor of a purpose built property in the Cathedral Quarter. It's big and buzzy, with rustic furnishings and leather booths, and staff are bright and friendly. Good value Italian dishes; start with a selection of cichetti.
MICHELIN Guide Inspectors