Seasonal Ingredients
The menu follows the market. When something is at its best, it goes on the plate — and when it isn’t, it waits.
About Us
Made with Care
Pasta rolled by hand, sauces given time, and every plate checked before it leaves the pass.
A Place to Gather
A warm room built for long dinners, shared plates and one more glass with the people you came with.
Head Chef
Marco Bellini
Cooking at Il Sogno starts with a simple question: what is good right now? The answer shapes the menu, one season at a time.
In the Kitchen
Our head chef leads a small team that makes its pasta, breads and sauces in house, keeping techniques simple so the ingredients can speak.
The menu changes as the seasons do, with a few favorites that stay put.
At the Table
Food here is meant to be shared. Plates arrive when they’re ready and land in the middle of the table.
The goal is an evening that feels generous, relaxed and a little bit Italian.
Elena Russo
Sous Chef
Runs the line during service and keeps every station prepped, stocked and ready.
Nina Alvarez
Pastry
Looks after the dessert list, from the olive oil cake to the budino.
Theo Grant
Dining Room
Welcomes guests, manages reservations and keeps the evening moving at an easy pace.
Sam Porter
Bar
Pours the wine, mixes the cocktails and always has a recommendation ready.
Demo profiles — names, roles and portraits are illustrative placeholders, not Il Sogno staff.
Reservations
Make an evening of it.
Good food, a familiar table, and nowhere else you need to be.