Vieni, meaning ‘come in’, is founded by Angelina Adamo and is being led by Charlotte Carter and will have space with 40 covers when it opens on 7 February.
Inspired by Adamo’s heritage, the menu will include a morning offer of coffee brewed in traditional moka pots, served alongside brioche and lemon granita, followed by larger plates such as whole sea bass and chargrilled beef ribs.
Nods to Sicilian street food will feature throughout the menu, with arancini and cannoli. For dessert there will be tiramisu soaked in marsala, inspired by Adamo’s father Giovanni.
The drinks list will include spritzes and Italian liqueurs, with affogatos also on offer.
Created to mimic the feeling of stepping into a nonna’s home, the space includes an open kitchen alongside bespoke Sicilian-inspired wallpaper, a Bertha charcoal oven, handmade plates, a disco ball, and a Ferrari-red coffee machine.
Chef-founder Adamo has spent more than 10 years working across Michelin-starred restaurants, hotels and kitchens. She is also the founder of Tutto Apposto, which has grown from intimate private dining into a successful events and hospitality business, now operating the Circle Lounge at Birmingham Hippodrome. Vieni is her first bricks-and-mortar restaurant.
“When I first viewed the site, sunlight flooded the space and I just knew,” says Adamo.
“My very first thought was how perfectly a disco ball would catch the light!
“Vieni allows me to bring my Nonna’s cooking into a restaurant setting for the first time and seeing that vision realised in my first permanent space is incredibly special.
“I can’t wait to showcase that Sicilian food isn’t just pizza and pasta, it’s so much more.”
Carter, who will be Vieni’s restaurant manager, adds: “We’ve been sketching ideas on napkins from the very beginning, menus, colours, the kind of team and atmosphere we wanted to create.”
“Vieni is about warmth, generosity and making people feel instantly at home. We’re so proud to be the flagship hospitality opening in The Goodsyard, it’s so exciting to finally open the doors.”
Bookings for the restaurant are now live on its website.