A kitchen that belongs to the river

Taverna at River's Edge opened in 2009 in a converted riverfront boathouse, and the water still sets the rhythm of the place. Chef-owner Marco Bellini, trained in Bologna, wanted a room where old-world cooking could breathe: hand-rolled pastas shaped at a marble bench visible from the dining room, a wood-fired oven that runs from first seating to last, and a candlelit deck where dinner ends when the river gets dark instead of when the kitchen gets tired.

We are proudly chef-owned. There is no group office, no corporate menu engineering — the person who designed your tasting menu is the person who tastes every sauce before service.

What we serve

• Pasta made by hand daily: tajarin, pappardelle, agnolotti, rolled and cut the morning of service.
• Wood-fired classics: whole branzino, ember-roasted vegetables, and the house focaccia that opens every meal.
• A 240-label Italian wine list built region by region, with old vintages opened tableside.

The same room that hosts quiet Tuesday dinners transforms on weekends into a private events house. Our upstairs hall and deck have hosted more than 180 weddings and thousands of private celebrations — rehearsal dinners, anniversaries, corporate gatherings — each planned around the same menus we serve nightly, never a reduced 'banquet' version.

How an evening works

Reservations book two to eight weeks ahead, earlier for weekends and December. Arrive for aperitivo on the deck, stay for the pasta, and let the kitchen pace the meal — the menu is written to be wandered through. The cellar team is happy to pour by the glass from bottles usually kept for collectors.

Taverna at River's Edge is an Italian restaurant and private event venue on the water: old recipes, a serious wine cellar, and a deck that turns any dinner into an occasion. Come hungry, come unhurried, and let the river do the rest.