RUDY’S Italian Trattoria & Grill redefines Italian dining, offering a delightful culinary journey beyond the usual pizza, pasta, and lasagne.
Showcasing authentic and diverse Italian flavours, the restaurant invites diners to experience the rich variety and depth of Italy’s cuisine through expertly crafted dishes that celebrate true Italian tradition.
Owned and operated by friends and business partners Rudolf Kunkel and Bruno Bettinazzi, Rudy’s Italian Trattoria & Grill is located in Namadi Heights, offering an authentic Italian dining experience complemented by fine wines.
The restaurant was born from the duo’s shared passion for Italian cuisine and their desire to bring genuine Italian flavours to Fiji.
Mr Kunkel, who is originally from Germany, is a professionally trained chef who has spent over 25 years as an executive chef in various international hotels and destinations, including Switzerland, Mexico, Saudi Arabia, Singapore, Tokyo, Beijing, Cairo, Kuala Lumpur and Hong Kong.
He shared that his journey to Fiji began in 1988 when he joined the then Regent of Fiji (now The Westin in Denarau).
After decades of travel and culinary experience, he decided to settle permanently in Fiji.
Both Kunkel and Bettinazzi worked at the Shangri-La on Yanuca Island before the COVID-19 pandemic prompted them to explore new opportunities.
Mr Kunkel said the crisis became a catalyst for their long-held dream — to open their own restaurant.
In 2021, they found a location in Namadi Heights and began transforming it into their ideal Italian eatery.
With no professional architect, the two partners personally handled the design, renovations, and layout of the kitchen, bar and dining areas.
Rudy’s Italian Trattoria & Grill was officially opened on May 12, 2022, and has since built a loyal and growing customer base – especially in Namadi Heights where its located.
“When people hear Italian, they think its just pizzas, pasta and lasagna, that’s not it. Our menu is 90 per cent Italian and we bring authentic dishes,” Mr Bettinazzi said.
Mr Bettinazzi, formerly the Italian chef at the Shangri-La, highlighted that many Fijians are knowledgeable about Italian cuisine.
He said the restaurant’s menu featured authentic dishes such as spaghetti carbonara, truffle ravioli, and various fish, chicken, lamb and beef options.
According to Mr Kunkel the restaurant’s guiding philosophy, is “top quality and consistency” in both food and service.
They also accommodate diverse dietary needs, offering vegan, vegetarian, and non-vegetarian selections.
Fridays are usually the busiest, but apart from that, Mr Kunkel said a lot of people turned up on Saturdays and Sundays for a late lunch and early dinner as well.
He also highlighted that most of their customers were fond of turning up not only for their exquisite dishes but for deserts too.
Mr Kunkel said through his experience for many years in Asia, he also brought with him Asian inspired cuisine for the restaurant.
But, his main focus is introducing genuine Italian cuisine to Fiji — beyond the usual pizza and pasta most associate with Italy.
He explains that Italian food is incredibly diverse, influenced by neighbouring countries like France, Switzerland, and Austria.
“Northern Italy, for instance, uses more cream and butter, while southern Italian dishes rely more on tomato-based flavours,” he said.
Seeing that Suva offers many international cuisines but lacks a truly authentic Italian restaurant, Mr Kunkel said he wanted to fill that gap.
His aim was to provide Fijians and international visitors with a real taste of Italy by combining his European expertise with authentic Italian culinary traditions.
“At Rudy’s Italian Trattoria & Grill, nearly everything is made from scratch — from pasta and gelato to sauces and cheeses.”
“When local ingredients aren’t available, high-quality products such as cold cuts and cheeses are imported directly from Italy.”
Mr Kunkel said this made their restaurant unique as it ensures every dish reflects the rich regional diversity and passion at the heart of Italian cuisine.
He said quality ingredients are the heart of their cooking.
Despite rising import costs, the partners refuse to compromise on authenticity.
Whenever possible, they source fresh vegetables locally.
The restaurant staff are trained by both chefs in terms of learning about the Italian ingredients used in their recipes, the different shapes and types of pastas, difference between the cheese and some history of the wine they serve.
Mr Bettinazzi said it was a long process but the staff were eager to learn and continued to learn daily.
Both owners place strong emphasis on attitude and passion over experience when hiring.
They focus on training young, enthusiastic individuals and equip them with culinary and hospitality skills.
Mr Kunkel emphasises that success in the culinary industry requires true passion and love for the work, not just the pursuit of money.
“If you just think you’re going to make money, that’s wrong,” he said.
He shared that the job demands long hours, and those seeking a simple eight-hour workday wouldn’t thrive there — dedication and enthusiasm are essential.
Dining and Cooking