delicious.100: Tipo 00 is one of Melbourne’s best restaurants.

Named after the flour that makes up the pasta at this “pasta bar”, Tipo 00 makes sure big-hearted hospitality is the order of the day.

Tipo 00’s spanner crab tagliolini.

FROM the moment the rosemary-flecked warm housemade focaccia served with a scoop of fresh ricotta hits the table unbidden — and gratis — through to the “ciao, mille grazie” that waves you goodbye from the door, it’s clear you’re in seasoned hands at Tipo 00, where big-hearted hospitality is the order of the day.

That they’ve named their restaurant after the flour that makes up the tortellini and pappardelle and spaghetti at this “pasta bar” explains how seriously Andreas Papadakis and Albert Fava take their specialty in the kitchen, which Luke Skidmore’s team backs up with effortless, welcoming skill.

Casereccie pasta with bolognaise ragu.

Gnocchi with braised duck.

And what pasta it is. Whether the spicy, salty joys of orecchiette tossed through chilli, anchovy and broccolini or the hug of comfort that is the gnocchi served with a rich duck ragu, or a sublime bolognaise, there are favourites everywhere.

The plate of calves livers tossed through a sticky rich balsamic sauce is a picture of rustic simplicity, while the “tipomisu” is a choctastic modern re-imagining of the classic that comes with real coffee bite.

Tipomisu.

Almost two years on, Tipo 00 remains at the top of its game — and bookings are as hard to get as ever.

Must eat dish: tipomisu

BEST VALUE: TIPO 00

361 Lt Bourke St, city.

Ph: 9942 3946

tipo00.com.au

Cuisine: Italian

Chefs: Andreas Papadakis, Albert Fava

Price: up to $40 a person for two courses, food only

Bookings: yes

Open: Mon-Sat 11.30am-10pm

Instagram: @tipo_00

This restaurant was ranked the 31st best restaurant in Victoria in the 2016 edition of the delicious.100.