A tall table has been placed directly in front of the open kitchen for a handful of diners to see all the action of the dynamic service unfold close up as the pizzaioli (pizza chefs) work behind the circular brick bar with the two-metre long wood-fired oven proudly on display.

Executive chef Dustin Osuch says it’s all about conveying the restaurant’s strong Italian spirit and creating something extra special for guests.

“We have a team of pizzaioli who work together to create a really great welcoming environment,” he says.

“As you come into the restaurant they greet you with a warm smile and a friendly hello making you feel like you’re there with family. We want people to come in and really enjoy the service and warmth and we want people to see our chefs preparing their food. It provides a bit of excitement and it gets their tastebuds going before they’ve even sat down.”

Elsewhere in this relaxed and sophisticated setting inspired by the clifftop restaurants of Italy’s famous Amalfi Coast, diners are seated both indoors and on the outdoor terrace overlooking the hotel’s luxurious pool area. Views of blue and white umbrellas and sun lounges lined up in neat rows surrounded by magnificent tropical gardens provide a picturesque setting for guests.

Candlelit tables are set with quality earthenware and an elegant palette of white and pastel tones combined with travertine stone and marble is offset by light timber accents throughout this modern restaurant.

Designed by award-winning architecture and interior design firm Luchetti Krelle, its distinct Italian seaside atmosphere draws inspiration from renowned Italian architect Carlo Scarpo.

Cucina Vivo seats 240 guests in its spacious and comfortable floorplan and includes a private dining room.

As for the food, Osuch says one of the things that makes Cucina Vivo stand out from other Italian restaurants is the quality of the dishes on offer.

“Almost everything is made from scratch. We make our own pizza bases every day, we make all of our own pastas of which we have about six to seven on the menu, and we use a wood-fired grill to cook all of our meats so they take on a fantastic flavour from that wood. It’s focused not only on quality ingredients, but quality techniques that we apply,” he says.

Osuch can’t help but reiterate how especially proud he is of the restaurant’s pasta dishes.

“There is somebody who spends six to eight hours a day preparing fresh pasta for our guests,” he says.

Diners can choose from dishes such as Spaghetti con Vongole with sautéed clams, local prawns, fish broth, chilli, garlic and crumb; Maltagliati with bug tail, heirloom tomatoes, asparagus, lobster bisque and black caviar; and old favourites such as Fettucine Carbonara with pancetta, egg, cracked black pepper and pecorino cheese.

The menu features modern takes on classic Italian dishes such as Arancini with forest mushroom, aioli and picked autumn leaves. Antipasto is served on wooden boards generously piled with salami, San Danielle prosciutto, Sicilian olives, figs, vine ripened tomatoes and fresh rocket leaves.

When it comes to the pizzas, guests are spoilt for choice with around a dozen options to choose from, including classic Margherita and the more adventurous Calzone Salsiccia topped with fennel sausage, scamorza, friarielli, ricotta and chili.

For mains, guests can choose from such hearty dishes as Scaloppina di Vitello with veal escalopes, creamy marsala, forest mushroom and roasted kiplers or Bistecca, featuring Jack’s Creek Striploin with a marble score of six plus with caramelised onion and sherry relish, charred king brown mushrooms, mushroom crisp and sprout leaves.

The menu is suitably divided into Primi (Pasta), Piatti Forti (Main Courses), Alla Griglia (Charcoal Grill), Contorni (Sides) and the all- important Dolci (Sweets).

The Cioccolato Rosso Ferrari is a standout combining pistachio crostata with stracciatella ice-cream, Ferrari red chocolate sphere and grappa infused chocolate sauce poured from a vessel. There is also a Nutella chocolate pizza with soft mascarpone clouds, caramelised banana and roasted strawberries.

The dishes at Cucina Vivo are designed for sharing and like all great restaurants, the menu is always changing.

“We get a lot of return guests and they like to see different things so we try to change it up,” Osuch says. “We want to make sure they get a quality experience focused on great food and great service.”

Opened in 2014, Cucina Vivo forms part of the The Star Gold Coast’s landmark transformation, which includes popular Japanese restaurant Kiyomi and fresh new venue Garden Kitchen & Bar.

Currently underway, the investment of up to $850 million includes the refurbishment of the existing facilities, construction of a new luxury six-star hotel, and a joint venture with Hong Kong based partners Chow Tai Fook and Far East Consortium to build an additional 200-metre hotel and apartment tower on the Broadbeach Island site.