Five years of hard work have literally gone up in smoke for a much-loved wood-fired Italian restaurant on the NSW Central Coast.
Osteria il Coccia, which opened in 2019, closed on Sunday, September 1, after a series of complaints from Ettalong residents about smoke from its kitchen.
The restaurant, which was featured on the Netflix series Chef’s Table: BBQ, brought a fine-dining approach to wood-fired cooking but failed to address smoke complaints.
“This restaurant has been our heart and soul, and it pains us deeply to say goodbye,” owners Alex and Nico Coccia posted on social media.
“Due to circumstances beyond our control, we have been given very little time to close our doors.”
Mr. Coccia cooked Osteria’s signature dishes over a fire, such as the dry-aged pork chop with romesco, salami and caramelized onion.
But the smoke was not vented up the chimney but instead exited the back of the building, leading to 20 complaints to Central Coast Council.
A council investigation found the restaurant’s ventilation system had been incorrectly installed, had not undergone the necessary air quality assessment and was not suitable for wood-fired cooking.
Five years of hard work have gone up in smoke for a much-loved wood-fired Italian restaurant owned by Alex and Nico Coccia (pictured right)
Osteria il Coccia, which opened in 2019, closed on Sunday 1 September after a series of complaints from Ettalong residents about smoke coming from its kitchen (pictured)
A council spokesman said he appreciated that Osteria il Coccia, which was located beneath three floors of apartments, was known for its wood and charcoal cooking.
“However, these cooking methods produce smoke that must be properly controlled, especially given the restaurant’s proximity to residences,” they said.
The Coccias said their final day was “bittersweet… and we are filled with gratitude to everyone who came to say goodbye to us over the past two weeks.”
Alex Coccia said the closure order came as a shock to her and her husband.
“We built that restaurant from scratch and after five years we were in a good position to start expanding and getting out of our loans,” he said. The Sydney Morning Herald.
“We got through COVID and everything that came after and we never fell down… it’s just a lot to take in.”
The Coccias installed a ventilation unit that reduced, but did not eliminate, the impact of smoke on neighbors.
But that wasn’t enough and they still had to close.
Their landlord allowed them to break the lease on the condition that they leave within six weeks and leave all the kitchen equipment in exchange for the $70,000 they owed.
In total, the closure is expected to cost the Coccias about $200,000, they estimate.
The couple had opened a second restaurant just two weeks before they were forced to close Osteria il Coccia.
A council spokesman said it appreciated that Osteria il Coccia, which was situated beneath three floors of apartments, was known for its wood and charcoal cooking. “However, these cooking methods produce smoke which must be properly controlled, particularly given the restaurant’s proximity to residences,” they said.
The more casual Carne & Cucina location will remain open and Osteria staff will be able to relocate there.
“We are now focusing our energy on our sister restaurant, Carne & Cucina, and it would be an honor to welcome you there,” the couple wrote on Instagram.
“Thank you for your unwavering support and the countless memories we have shared.”
Daily Mail Australia has contacted Alex and Nico Coccia for further comment.
