“We opt to use local meat and produce wherever possible, like Rhodavale Pork in Gympie, Lirah olive oil and vinegar from Stanthorpe, and honey from Bee One Third, who house some of their hives on James Street rooftops. Seafood is from certified fisheries, such as Fraser Isle Spanner Crabs who have zero by-catch and zero effect on the sea floor. We also minimize plastic waste by not serving any beverages with straws.”

Linguine al granchio (spanner crab with chilli, parsley, and lemon); capesante con prezzemolo e aglio (Hervey Bay scallops with garlic and parsley); and tagliatelle con cicale di mare (Moreton Bay bug).

Owners Shaun and Tanja Malone may not hail from Italy, but the spirit of la dolce vita is everywhere at Bucci. The dining room, with good smells wafting from the open kitchen, is as boisterous as any Sicilian Sunday dinner, the smiling staff chatting with regulars as they refill glasses and offer bowls of warm olives.

Much of the produce comes from sustainable farms and the local market, the pasta is made in-house, and everything else is sourced as locally as possible. For instance, the truffled honey dressing on the explosively creamy burrata is made from honey harvested from hives in the street.

The sense of community extends to planting and maintaining the community garden at the nearby school.

“Don’t be alarmed if you’re finding Bucci hard to resist.”

Gourmet Traveller