Benvenuto and Welcome to Colle Rosso the Authentic Italian Restaurant, Pizzeria and Take Away in Red Hill!
If you are wondering where the name Colle Rosso comes from it means Red Hill in Italian. We are located just minutes from the Brisbane CBD and Suncorp Stadium. Colle Rosso provides a traditional and rustic approach to dining out. We believe in value for money, but most importantly in having high quality food and service in a family friendly environment. Colle Rosso uses only fresh ingredients from local producers and products that can only be obtained from Italian suppliers. Our menu consists of authentic and regional Italian cuisine as well as dishes that put a twist to traditional recipes. Our menu is created for those who love choice so each time you return you will be able to select a different meal or indulge in your favourite!
Marco and Lisa are the owners of Colle Rosso. Lisa runs the front of house and in charge of the kitchen is the Sardinian Chef Marco Mureddu, internationally-trained with more than 20 years’ experience, dishing up authentic favourites and regional specialties!
We are open Wednesday to Sunday night and at Lunch time on request!
We also welcome private functions and cater for large groups.
OPEN for Dine in and Take Away
Wednesday to Sunday
Group Bookings are Welcome!
We also OPEN on request at LUNCH and on Monday or Tuesday
07 3369 7417
191 Musgrave Rd, Red Hill
“The food is delicious, fresh and detailed. The pizzas alone make it worth a visit.
Not too heavy, not too light, this is close to pizza perfection“
Tony Harper, Brisbane News
“Colle Rosso is tasty, well-priced and authentic Italian fare, cooked from the heart.
Colle Rosso also do take aways and their pizza rival some of the best in Brisbane“
Claire Parviz, Style Magazine
“Colle Rosso is Italian for ‘Red Hill’ and is a classic little piece of Italy, just minutes from Brisbane’s CBD. A traditional family trattoria serving home-made pizzas, pasta and Italian classics. Colle Rosso provides an authentic family Italian experience“
Prof Jeremy Ryland, Bmag