What’s behind the name “Notturno”?
It comes from the French word “nocturne”, which originally meant a symphony or an art created at night.
Tells us about the concept behind the paninoteca.
The idea behind the restaurant came from traveling through Italy in the summer of 2010 for a couple months. In Rome, there are places similar to Notturno: Panini bar with tapas, where people come in and drink some wine, have a few snacks, and then go somewhere else in the neighbourhood. In Gastown and on Carrall Street especially, there are so many nice restaurants – L’Abbattoir, the Diamond, Cork+Fin, and Boneta are all close by. The idea is to be one of those spots to come in, have some snacks and some wine and move on to the next place. When I go out in Gastown, I like to go out to three of four different spots for cocktails. At Notturno we dim the lights and give it a loungy feel at night.
How did you choose the design?
It’s modern traditional, in a European style. The photographs on the wall are all from my trip to Italy.
How did you curate the menu?
We don’t have a full kitchen, we just have the panini grill. We cure our own salmon. Everything’s really fresh. We get locally cured meat and salami from Oyama on Granville island or La Grotta on Commercial. We get a lot of our cheese from there as well. Our bread is from Calabria bakery on Victoria. Our wine list is all-Italian wine.
Do you have a go-to favorite?
The Calabrese panino for sure is one of my favorites, and the Anatra bruschette, which is duck prosciutto, goat cheese, and arugula. We get the duck proscuitto from Oyama on Granville.
Stop by Notturno Paninoteca for a freshly made and grilled Panini at 280 Carrall Street.