After almost 14 years at the heart of Belfast’s restaurant scene, Coppi has temporarily closed its doors to embark on an exciting new chapter, with a carefully considered refurbishment set to culminate in its reopening on 15 May.
Since opening in 2012, Coppi has become known for its vibrant atmosphere, industrial character, warm lighting, energetic music, and relaxed approach to modern Italian dining. The forthcoming relaunch marks an evolution of that identity, refining and elevating the experience while remaining true to the spirit that has made Coppi a longstanding favourite in the city.
“This isn’t about changing Coppi,” says owner Tony O’Neill. “It’s about settling into who we’ve become.”
The refurbishment will introduce a brighter, more comfortable interior while preserving the unmistakable warmth and energy synonymous with the restaurant. Designed to feel welcoming, effortless, and lived-in, the renewed space aims to encourage guests to relax, linger, and fully enjoy the experience.
Alongside the redesign comes a renewed culinary focus. Coppi’s updated menu will champion ingredient led Italian cooking rooted in simplicity, quality, and restraint. At the heart of the offering is Coppi’s bronze die fresh pasta, a method the restaurant has used since day one and continually refined over the years. Unlike commercially produced pasta, bronze die extrusion creates a slightly textured surface with fine ridges that allow sauces to cling more naturally, delivering greater depth of flavour and balance in every dish. It is a traditional Italian technique that reflects Coppi’s long standing commitment to craftsmanship, authenticity, and timeless cooking.
The goal, according to the team, is simple:
“When guests return, we want Coppi to feel like it has grown up, not moved on. More comfortable. More focused. More itself than ever.”
For updates and reopening details, follow Coppi on social media.