Bellissimo Ristorante Italiano features breads and pastas made fresh daily with a pasta making station in the center of the modern Italian eatery.
Bellissimo’s signature dish is Spaghetti, made fresh daily by hand with White Sonora wheat from the Yaqui lands of Vicam, Sonora. In addition to Spaghetti paired with a variety of made-from-scratch sauces such as a Rustic Tomato Sauce, 30-Clove Vodka Sauce, Bolognese, Alfredo and more, the menu also features an array of classic Italian favorites such as Chicken Parmesan, Gnocchi, Chicken Marsala and two varieties of Baked Lasagna, as well as shared plates and starters, bruschetta, salads, soups, sandwiches and homemade desserts.
In addition to the extensive menu, the bar at Bellissimo offers a selection of draft and bottled beer, as well as an assortment of specialty cocktails. The restaurant’s wine list features a large selection of highly rated wines from Italy.
Reservations suggested. Reserve a table online below, ask our concierge or call 1.855.765.7829
Sunday 12PM – 9PM
Monday 4PM – 9PM
Thursday 4PM – 9PM
Friday 4PM – 11PM
Saturday 12PM – 11PM
*limited menus during special events and concert nights
Chef Robert Caldas has been working in kitchens since the age of 18. His Passion from cooking came from his grandfather who worked as a Chef in downtown Miami. Chef Robert attended the Art institute of Tucson where he started working at the Ritz-Carlton Dove Mountain to learn the heart of hospitality. Soon After graduating with an Associates in Culinary Arts, he moved to Las Vegas Nevada to work on the strip. Working at 5 star resorts such as the Wynn and Bellagio. After 8 years of working on the strip he decided to move back to Tucson to be with his family and join the team at Casino Del Sol as Chef de Cuisine of Bellissimo.
Tucson native and Casino Del Sol Executive Chef, Ryan Clark has a wealth of experience in the food and beverage industry. He graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. Clark has been nominated for Tucson Weekly’s Best Chef and holds the rare distinction of being named Iron Chef Tucson for three consecutive years. Chef Clark has also been nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest. He’s a Certified Executive Chef and member of the American Culinary Federation. Chef Clark is the author of Modern Southwest Cooking, a cookbook that showcases his passion for regional cooking and local ingredients.