Sopra means “above” in Italian — a name that came unexpectedly, during the very first conversation about opening a restaurant in this space. Toni’s business partner’s father had asked a simple question: “What’s the word for above, in Italian?”

The answer landed quickly. And it stuck. Sopra. A name that spoke to both the upstairs location, and the ambition of what was being created here.

What began as a wish to a friend has now become a much-loved part of the Scarborough village. Tucked above The Village Hub, Sopra invites you into a slower rhythm — of shared meals, handmade food, and evenings that stay with you.

Scarborough is a place where wild coastline and community meet. On one side, the Atlantic; on the other, the edge of the Cape Point Reserve. The air is fresh. The streets are calm. There’s space here — to breathe, to walk, to sit, to eat.

Sopra belongs to this place. In summer, the doors are left open and the sea breeze moves through the room. In winter, a wood fireplace brings gentle warmth to the space. The mood remains consistent all year round: unhurried, elegant, quietly special.

Sopra is an Italian restaurant guided by three principles: seasonality, simplicity, and soul.

Pasta is made fresh daily. Pizza dough is cold-fermented for 48 hours, hand-rolled, and cooked in a wood fired oven. Mozzarella is made nearby by Davide Puglia, cured meats by local master Richard Bosman, and produce is sourced as locally and sustainably as possible.

The kitchen favors depth over complexity. Every dish is made to order, and built to balance comfort with precision. Whether it’s a simple burrata, a seafood pasta, or a slow-cooked ragù — what arrives at the table reflects both discipline and care.

About Toni

Toni was born in San Remo, Italy, where weekends meant setting the table properly and food was always the center of the gathering. His earliest food memory is watching his mother make fresh pasta at 4am on a Saturday morning — a memory that shaped how he now runs the kitchen.

He is not a trained chef, but a natural host. Every dish at Sopra, every playlist, every bottle of wine poured — carries his attention. He believes great restaurants are not built on performance, but presence.

What you’ll experience is something he has built slowly, intentionally, and with deep respect for both the ingredients, his staff and the people he serves.

The signature craving: Parmigiana

Ask Toni what he is craving, and he will tell you: parmigiana.

Aubergine, tomato, basil, mozzarella, parmesan — layered, slow-baked, and served hot. It’s comforting, elegant, and deeply satisfying. A dish that shows how simplicity, done well, becomes something unforgettable.