Ragazzi is an Italian restaurant owned and run by good friends Paolo Polloni and Andi Marcher. For years they worked in Europe and then Cayman, building up their ideas and doing their research, always knowing that their dream would be to one day open an exceptionally good Italian restaurant – a place where customers want to return again and again. In the summer of 1999, their dream became a reality and Ragazzi Ristorante and Pizzeria was opened.
With its vibrant colours, authentic wood burning pizza oven and central location, it has become a meeting point for family, friends and repeat customers many times over the years. Ask a local and they will say the food at Ragazzi is exceptional and consistently good. The wine list has won the Wine Spectator Award for Excellence for the last eleven years, then in 2010 won the rare accolade of Best of Award of Excellence, something that will not go unnoticed by Ragazzi's wine aficionados. The service is warm and efficient and because of their convenient opening hours – 11.30am to 11pm, seven days a week, you can drop in and eat no matter what time you are hungry. Anyone eating alone can feel more than relaxed and comfortable enjoying an appetizer or late-night snack at the bar. The bar was designed and built in Italy especially for Ragazzi.
Ragazzi (meaning ‘good buddies’ in Italian) is very popular for parties, whether small or large, especially for birthdays and Christmas parties. They have a Catering-Banquet Menu to choose from when planning your parties and they are well known on the Island for their excellent catering. There is a huge selection of fresh, wood-oven baked Italian pizzas on the menu! The place has a fun atmosphere, is quite loud when full, which it invariably is, and is considered reasonably priced. Every day they have wonderful and tempting specials for lunch and dinner. You are sure to enjoy it.
Luca Cocchieri, the head chef originally from “Popozze” in northern Italy has a long history with Ragazzi; his tenure began in 2002. After working there for a few years, he left Grand Cayman to broaden his horizons in restaurants from Switzerland to Miami. Returning to the Island in 2012, Chef Luca brings with him exceptional international experience that has influenced his culinary style, which is modern with a “passion for tradition that never fades”.
Highlights
- Traditional Italian Wood Burning Pizza Oven
- Vegetarian, Vegan, Gluten Free options
- Cayman-famous Banana Pie
- Wine Spectator Best Of Award Of Excellence
- Children's Portions
- Find them on Bento and Let’s Eat Apps
- Extensive Italian Pizza Menu
