Cibaria Noosa

14–16 Hastings Street,

Noosa Heads(07) 5449 4888

Chef de Cuisine: Lucas Bach

There is a word at the heart of Cibaria Noosa that explains everything about it. Cibaria, from the Latin for food, sustenance, the nourishment that brings people together. It is a name chosen with intention by Alessandro and Anna Pavoni, the Sydney restaurateurs behind Maestro Hospitality, who have spent two decades building some of Australia’s most celebrated Italian dining rooms: Ormeggio at The Spit, Chiosco, Postino Osteria and the wildly popular Cibaria Manly. When they looked north for their first Queensland venture, Noosa was the only answer.

“For Anna and I, Noosa has always felt like a second home,” Alessandro says. “To open Cibaria here feels like the natural next step.”

Cibaria Noosa opened in late 2025, anchoring the newly reimagined Elysium Noosa Resort, the former Noosa Beach House site, transformed into a sun-drenched trattoria with the energy of an Italian piazza and the produce of the Sunshine Coast on every plate. The space is designed to move through the day: morning caffé gives way to long lunches, aperitivo hour drifts into dinner, and late-night gelato and cocktails finish the evening in the European manner that Alessandro has always championed. “A caffé turns into an aperitivo, turns into a meal with friends,” he says. “A meeting place, all day, every day.”

The kitchen is led by head chef Lucas Bach, whose CV reads like a masterclass in Italian culinary tradition. Trained at the Michelin-starred Meo Modo in Tuscany and refined further under Alessandro at Ormeggio at The Spit, Lucas brings a deep respect for Italian technique and a light touch that lets Queensland’s extraordinary produce do the talking. Handmade pastas, wood-grill dishes, antipasto assembled from local and Italian ingredients: the menu is rooted in coastal Italian tradition and reborn in the Noosa sunshine.

There is also a sense of occasion here that feels very Italian and very Hastings Street at once. Cibaria is not designed only for dinner reservations, but for the whole rhythm of a day: coffee, conversation, lunch, wine, gelato, cocktails, family tables and late-night wandering back from the beach.

The open kitchen is the heartbeat of the room. At night, as the lights dim over Hastings Street, it becomes a theatre of fire, pasta and the kind of instinctive, generous cooking that Alessandro and Anna have built their reputation on. Breakfast is served daily from 6.30 am, the buffet a study in Italian morning ritual and Queensland freshness.

Cibaria Noosa is a significant arrival. Alessandro and Anna Pavoni are not newcomers chasing a market. They are serious restaurateurs who chose Noosa because they love it. That shows in everything from the handmade pasta to the warmth of the welcome.

La dolce vita has arrived on Hastings Street.