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 here online, or over the phone. Walk-ins are welcome, with plenty of seating areas including the bar, kerbside or in our rear courtyard. Groups of 10-16 people can be accommodated for in our upstairs 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 Sicilia!



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! 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



Where will we be eating in 2015?

Where will we be eating in 2015?

The Age’s Dani Valent tells us where we will be eating in 2015 and food trends to look out for as we go into the new year. Bar Idda is excited to be classified as one of her stayers to keep an eye on! “I’ll be looking beyond the brand new to older restaurants that […]

Read more
Bar Idda’s culinary tours – The Sydney Morning Herald

Bar Idda’s culinary tours – The Sydney Morning Herald

“Who wouldn’t get excited by the idea of a ‘foodcation’?”. The Sydney Morning Herald’s Lee Tulloch joined us on our Savour Sicily culinary tour in June this year. Read more as she explains in why it is so great to travel with a chef. SMH Traveller – Lee Tulloch’s review of Savour Sicily Culinary Tours

Read more
New to our menu – Calamari ripieni

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 […]

Read more
Le Conserve di Idda

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.

Read more
Melbourne’s Best Italian Restaurants – The Urban List

Melbourne’s Best Italian Restaurants – The Urban List

We are stoked to be included in The Urban List’s handy little guide to the best Italian restaurants in Melbourne. Bar Idda “is a cute and homey spot perfect for romantic dates over damn fine pasta”. Read More

Read more


“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 long and rich history of foreign conquest from the island’s neighbours. The Greeks, Romans, Arabs, Spanish, Normans and French all occupied at some point, leaving behind influences that have helped shape Sicilian cuisine and make it one of the most unique, ancient and diverse in existence. In designing our Sicilian inspired menu, we continue to research and learn from these influences, and the thousands of years of history that has made this cuisine so interesting.

Learn more about the key periods of foreign occupation in Sicily and how they have influenced island’s culinary traditions and ingredients.

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 as well as honey, the ancient sweetener of the world. The Greeks introduced agricultural methods and crops flourished on this land of strong sun and mineral-rich fertile volcanic soil. This lead to a great deal of profitable trading for Magna Grecia. 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 gave 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 became 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, lemons, 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 got 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 was interpreted by their 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. They incorporated rabbit, quail, sole, capons, butter, cream and brandy in their elaborate banquets. 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 posts.


Note: Only reservations of 8 people and above taken via email, otherwise please book online or phone the restaurant

Name (required)

Email (required)


Subject (required)

Your Message (required)

Please type characters below