Bar Idda

Welcome to Bar Idda

We hope you're hungry



Bar Idda is located in the heart of Lygon Street Brunswick East and offers Sicilian inspired cuisine and flavours with a focus on seasonal produce. Owners Alfredo and Lisa La Spina draw on their passion for their parents’ homeland to create a unique experience that celebrates Sicilian food and culture.

Bar Idda takes bookings and accommodates for walk-ins, as well as catering for groups of 10-16 people in our private dining room. For larger groups, or private functions and events please call or email us to discuss your requirements.

Join us for a lively evening of feasting and fun as we take you on a journey to our beloved Sicily!



Bar Idda’s Private Dining Room is situated upstairs and offers an intimate experience for 10-16 people. Our four course set menus start at $40 per head and encourage a shared feast. With a warm homely atmosphere, you will feel just like you are dinning at Mamma’s house (in the good dining room of course!). Give us a call or drop us an email to discuss your requirements.


For larger groups, the restaurant can be booked out exclusively for functions and events. We cater for all functions from christenings, weddings, birthdays, Christmas parties and corporate events, for either lunch or dinner. Please call or email us and we can tailor a food and beverage experience especially for you. Private catering is also available.


Booking details: A $200 deposit is required to secure the booking. This can be paid with credit card over the phone. Any tentative bookings made will be cancelled after 7 working days if the deposit has not been received. If you wish to cancel, 3 working days notice is required to ensure refund of your deposit. A minimum charge of 10 people applies to booking of the room. Any changes to the set menus in order to meet dietary requirements must be arranged and finalised with us 2 working days prior to the booking. Any additional items ordered on the night outside of the set menu chosen will be charged accordingly based on menu prices




New to our menu – Calamari ripieni

Our new winter menu is here and is full of inspiration from our recent trip to Sicily in June 2014. On the Aeolian island of Salina we stuffed freshly caught calamari in the home of a local Signora. It was so good, we just had to bring it home with us and add it to […]

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Le Conserve di Idda

Alfredo and his team have been busy in the kitchen preserving the season’s best produce for you to enjoy at home. Look out for our home made specialties on Bar Idda’s shelves.

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Gift Vouchers

Bar Idda’s gift vouchers make the perfect gift. Our beautiful gift vouchers featuring the classic Sicilian carretto make an amazing present. Pop in and grab one anytime or call or email us and we can arrange payment with credit card over the phone and post it out to you.

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The Age Good Food Under $30 Guide

We are super excited to have again been awarded top marks of 3 stars in The Age Good Food Under $30 guide. Grab yourself a copy and start working your way through Melbourne’s vibrant food scene!

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Spotted by Locals

Alfredo and Lisa La Spina take food tours to Sicily in June and September each year. Recently they took their culinary tour experience to their home region, the North East Victoria, on behalf of The Age Traveller and Tourism Victoria, to let you in on the region’s best kept secrets.

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“They always build as if they expect to live for eternity; they always eat as if they expect to die the next day”

Plato on the Sicilian people, 5th century BC

Sicily’s strategic position in the heart of the Mediterranean has ensured a history of foreign conquest, including the Greeks, Romans, Arabs, Spanish, Normans and French.  Thousands of years of history have shaped Sicilian cuisine, now one of the most unique and ancient in existence. Learn more about the key periods of foreign occupation and how the island’s rich history has influenced Sicilian culinary traditions and ingredients. At Bar Idda, we continue to research and learn about this interesting and diverse cuisine in creating our menus.

8th Century BC

Almost 3000 years ago the ancient Greeks arrived and colonised the island from the first settlers, the Siculi, Sicani and Elymni people. Bringing with them the first key ingredients to shape Sicilian cuisine, we can thank the Greeks for wheat, walnuts, figs, pomegranates, olives and oil, grapes and wine, sheep and goats to make cheese and honey, the ancient sweetener of the world. The Greeks introduced agricultural method’s and crops flourished on this land of strong sun and mineral rich and fertile volcanic soil, which lead to a great deal of profitable trading. The abundance of wild produce they found growing in the hills was cultivated, including fennel, capers, thyme and thistle

3rd Century BC

The Punic Wars give control of Sicily to the Roman Empire. The Romans used Sicily as their breadbasket and cultivated wheat and grains for export to Rome. The island becomes known as the ‘Granary of Rome’. Cherries, plums and citron were imported from Asia.

9th Century

The Arabs conquered the island and had the most influential impact on Sicilian gastronomy. Exotic new produce was introduced such as oranges, lemon, peaches, apricots, melons, date palms, mulberries, almonds, pistachios, eggplant, rice and couscous as well as new spices such and clove, cinnamon and jasmine. Sophisticated methods of irrigation were implemented and agriculture flourished. Sicily’s sweet tooth gets even sweeter with the introduction of sugar cane. Iconic Sicilian desserts date back to this period such as Cassata, Cannoli, Marzipan and Granita, which made excellent use of Mount Etna’s snow.

15th Century

The Spanish arrived and bought squash, tomatoes, vanilla, peppers and potatoes as well as ancient Aztec chocolate making techniques that they discovered in Mexico. The barons on large feudal estates ate well and the ‘Cucina Baronale’ of the rich is interpreted by the servants at home with lower quality ingredients creating the original ‘Cucina Povera’.

19th Century

The Royal court moved to Palermo, King Ferdinand 1 with his wife Maria Carolina. French chefs called Monsu were bought over to prepare sophisticated cutting edge French cuisine in the palaces of nobles and aristocrats using rabbit, quail, sole, capons, butter, cream and brandy. English Merchants arrived and began the mass production of local Marsala wine for export.



After decades of travels to Sicily and research into Sicilian food, Alfredo and Lisa La Spina of Bar Idda Sicilian Restaurant invite you to join them as they share their passion on a 10 day culinary journey of Sicily.

Visit our dedicated culinary tours website for more information including itineraries, photo galleries and blog


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