Cinque Terre West brings Ligurian pasta to North Austin

Cinque Terre West is setting up at 4800 Burnet Rd., Building D, Suite 450, bringing North Austin another chef-driven Italian opening to watch. The move gives the Burnet Road corridor a new destination for Ligurian pasta, fresh seafood, and house-made dough, in a space that has already held Gusto Italian Kitchen + Wine Bar and Gràcia.

The Austin outpost comes from Gianbattista Vinzoni and Marlo Vinzoni, the husband-and-wife team behind Cinque Terre West. The restaurant describes itself as an intimate, chef-owned Italian spot focused on authentic Cinque Terre and Ligurian regional cuisine, a narrower and more specific lane than the broader red-sauce restaurants that still dominate much of the city. Its kitchen plan is built around locally sourced food, daily house-made pastas, handmade pizza dough, cornetti, and seafood pulled into the same coastal Italian frame.

Vinzoni brings a long kitchen resume to the project. His official bio says he was born in Broni, Italy, grew up with family roots in Bonassola in the Cinque Terre region, and moved to Los Angeles in 1995. Before opening Cinque Terre West in March 2019, he worked at Soho House West Hollywood, the Beverly Hilton, and Fig & Olive. The catering page says he has more than 30 years of experience in top-tier kitchens, and that depth gives the Austin opening a chef identity that goes beyond a simple expansion.

The Texas move also shows how the brand is shifting its center of gravity. Cinque Terre West’s Venice location said its last day would be Sunday, June 21, 2026, and the restaurant’s website tied that closing directly to the relocation to Austin. In practical terms, that makes Burnet Road the next home base for a concept that already has years of momentum behind it, rather than a cold start from scratch.

For North Austin diners, the timing matters. Burnet Road has become one of the city’s most active restaurant strips, and the Cinque Terre West suite arrives in a corridor where destination dining now competes for attention block by block. With its Ligurian focus, handmade pasta, and a chef who built the concept over decades, the opening adds a specific kind of Italian restaurant to a neighborhood that keeps changing fast.