CinCin Awarded 'Best Italian' by Vancouver Magazine

With a recent run of prestigious food and wine accolades, CinCin Ristorante’s wood-fired Italian cucina rose to the occasion and stole the hearts of the Vancouver Magazine judges. Executive Chef Andrew Richardson and Restaurant Director Richard Luxton brought home a well-deserved first-time Gold Award for ‘Best Italian Restaurant’. CinCin also received a strong affirmation in one of the most competitive categories, ‘Best Upscale Restaurant’ and was duly lauded with a Silver Award. As Vancouver Magazine said, “Chef Andrew Richardson has reinvigorated the Robson Street room with a combo of open flame and attention to detail.”
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Renowned Executive Chef Andrew Richardson believes the essence of Italian cuisine is cooking in rhythm with the seasons, allowing fresh, local ingredients to shine. His inaugural cookbook, CinCin: Wood-Fired Cucina, Chef Richardson showcases the restaurant’s signature wood-oven cooking techniques and his traditional Italian dishes married with seasonal west coast flavours. learn more here

Best Italian Cuisine Book, National
Gourmand World Cookbook Awards

Wood Fired Italian Cucina

CinCin is a feast of the senses.

Savour Executive Chef Andrew Richardson's modern Italian cuisine, prepared over CinCin’s new Grillworks Infierno, a two-metre behemoth of stainless steel that features a massive grill and rotisserie – where freshest market fish and prime cuts of meat are deliciously rendered over fruitwood charcoal.

Our seasonal salads and nuanced housemade pastas are Vancouver icons, perfect companions to our famous wine list crafted by Wine Director Shane Taylor. Restaurant Director Richard Luxton will welcome you to an intimate and memorable evening, all caught up in the city’s most beautiful dining room.


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25th Anniversary

CinCin Ristorante recently celebrated a quarter century on Robson
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Chef Andrew Richardson takes wood fired cuisine to a new level with the installation of the Grillworks Infierno
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Chef Andrew Richardson recently hosted Argentinian Chef Francis Mallmann for a series of fiery events
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