Description
Ingredients are imported from Italy to create classic pastas and authentic Neapolitan pizza in a wood-burning oven. Bottles imported from Italy feature on the extensive wine list. Take a piece of Italy home with items from the grocery shop. $-$$. L/D (Tu-Su), brunch (Sa-Su).
by whereca
on May 31, 2014 from whereca
Editorial Reviews
Pizza purists in search of "authentic" wood-fired pies and "solid", "rustic" Italian dishes pack into the simple, red-and-white-brick storefront digs of this new West Sider in the heart of Kitsilano; early reports suggest there are a few service kinks still to be worked out, but in the meantime the midpriced menu offers a "good value."
by zagat
on January 13, 2014 from zagat
At a time when cheap and cheerful is all the rage, The Bibo stands out. Owned by newcomers from northern Italy, it boasts carefully sourced Italian ingredients, an open, tastefully designed room, and excellent Italian fare, from thin-crust Neapolitan pizzas and traditional pastas (the freshly made tagliolini pesto is a revelation) right down to superb espresso, served in tiny little cups, and...
by vanmag
on June 30, 2013 from vanmag
Information from the business
Specialties<br/><br/>Welcome to The BiBo Restaurant, the TRUE Italian Experience! The BiBo is not just a restaurant; it is a philosophy of life...an obsession for quality that is translated through every prepared Italian dish, which is created with the highest quality ingredients from all different regions in Italy. The owner's drive and dedication to provide the most authentic Italian experience...
by yelp
on March 21, 2014 from yelp
Welcome to The BiBo Restaurant, the TRUE Italian Experience! The BiBo is not just a restaurant; it is a philosophy of life…an obsession for quality that is translated through every prepared Italian dish, which is created with the highest quality ingredients from all different regions in Italy. The owner's drive and dedication to provide the most authentic Italian experience translates into a...
by opentable
on May 23, 2012 from opentable