Our Story
Italian inspired
Fradis started in Sardinia, long before it had a name. It started with watching the old hands work, moving without thinking, rolling pasta on wooden boards, pulling bread from stone ovens, turning nothing into everything. Sunday lunches that lasted until evening. Food that was never rushed. Years later, after thousands of covers and countless seasons, that same instinct remains, cook with what the land gives you, waste nothing, respect everything. The menu here is never fixed. It follows the seasons, the markets, the fishermen. Pasta is made by hand every morning. Seafood arrives and gets treated simply, because it doesn't need much. By day, the bakery fills the room with the smell of fresh pastry and good coffee. By evening, the lights go low and the kitchen tells a longer story
Chef Patron
Ciro Vitiello
Ciro Vitiello invites you to embark on a culinary journey shaped by his upbringing in the picturesque seaside of Sardinia. His passion for food began in childhood, where he crafted limoncello with friends, made fresh pasta, and enjoyed the freshest seafood. Ciro honed his skills in local pizzerias and his family's restaurant, emphasizing the importance of tradition and quality in every dish. After gaining experience in fine dining establishments, independent eateries and pubs across Ireland and England, he transitioned to a chef consultant role for an Italian oven company and ultimately founded his own cooking school. Now, he is eager to return to his roots and share his culinary expertise with others.
My brother
Fradis core