Handmade pasta bar Flour Eggs Water takes over Besser in Surry Hills (Sydney)

Crown Street pasta bar Besser is no more, having now been reshaped and reborn as the second location for Flour Eggs Water. While both brands are more casual members of the A Tavola family, owner Eugenio Maiale made the decision to tighten the focus on Flour Eggs Water, mirroring Tramsheds’ resident Italian staple with a dedication to pasta handmade from a theatrical open set-up and a daily-changing menu highlighting seasonal produce sourced from artisan providores. ... Read More | Share it now!