Italian-born award-winning Brisbane based chef Dario Manca began his career working in Michelin-star kitchens across Italy and the UK. He arrived in Australia in 2014; dedicating a decade in hospitality kitchens before fulfilling his lifelong dream to open his first restaurant in Brisbane in 2024.
As Head Chef and Owner of ATTIMI, an intimate 28-seat fine-dining restaurant in the inner north-west suburb of Paddington in Brisbane, he plates up Italian cuisine that riffs on his heritage, which giving us a gastronomic tour of Italy – from Sicily to Abruzzo and Veneto with his dishes.
Attimi continues to hold onto its 2 ‘Chef Hats’ from the Australian Good Food Guide in 2026; proof that Manca’s approach to small-restaurant culture done right is certainly resonating with diners.
Dario Manca spoke to The Write Drop for our At The Bar series
MY CITY
Brisbane has momentum. It’s confident in its own ability now. There’s space to build something meaningful without the noise of over-serviced bigger cities. The hospitality scene is creative, collaborative and ambitious. I think that energy makes it special.
FAVOURITE FOOD MEMORY
‘Scampi alla Pizzaiola’ at Villa Crespi – a 3-star Michelin restaurant where I worked in my early days of cheffing. Sweet scampi, sharp tomato, garlic and heat deliver a dish that’s bold but perfectly controlled. It was generosity and precision of flavour on one plate.
FAVOURITE BAR
Savile Row in Fortitude Valley, Brisbane. I can’t help but order an Old Fashioned every time, a drink that’s disciplined and spirit-forward with confident flavour. The main room at Saville Row feels intimate and serious about its craft – that’s why it stands out for me.
DRINK THAT DESCRIBES YOU
A Barolo – structured, intense, sometimes misunderstood when young, but improves with age and is built for longevity.
BEST HANGOVER CURE
Half a kilo of carbonara. No cream; just egg yolk, pecorino, guanciale and black pepper. It’s so effective at fulfilling every craving when you’re tired.
BEST INTERSTATE
Sammy’s in Sydney – providing high performance hospitality and showcasing serious technique. It delivers theatre without losing credibility.
OVERSEAS BAR
Paradiso in Barcelona, Spain. The creativity is serious but playful, and each visit has proven a new and exciting adventure.
FAVOURITE WINE
Damijan Podversic Ribolla Gialla (a skin contact wine). Textural, complex, slightly wild but still refined. It’s a wine that demands attention but rewards patience.
FAVOURITE WINERY
Marchesi Antinori. The balance between legacy and innovation is impressive. The architecture, the precision, the scale. It’s a great example of long-term vision.
NEXT DESTINATION
Italy -to show my gorgeous partner the lakes, food, vineyards and the reason behind who I am and why I cook the way I do.
