A Design-Driven Resort Restaurant Where Wood-Fired Pizza Meets Refined Pasta Plates
Mission Beach just got its main character moment, and her name is Bianchi. The latest concept by Evans Hotels, Bianchi Pizza & Pasta, is more than a restaurant. Itās a whole scene. Tucked inside the Bahia Resort Hotel, this stylish newcomer blends modern Italian cuisine with an elevated, design-forward setting that turns dinner into an experience. At the helm is Palermo-born pizzaiolo Chef Ignazio Tagliavia, whose award-winning skills and old-world passion are baked into every dish, especially the signature wood-fired pizzas.Ā
āMy cuisine is deeply connected to Sicilian tradition, a celebration of flavors, colors, and simplicity rooted in my heritage,ā says Tagliavia. āMany of the dishes come from my classic Sicilian recipes, a few stolen from my mom, and revisited with care and passion.ā
Start with a blood orange Negroni on the airy patio, where al fresco sips hit just right; then move inside for cacio e pepe and candlelight. The energy is pure La Dolce Vita with just the right amount of drama.
And because Bianchi is located within the resort, thereās no rush to end the night. Grab dessert. Book a room. Turn your dinner into a mini escape. This is Mission Beachās newest obsession, one where food, flavor, and setting all collide. Locals are already catching on, and trust us, youāll want in.
Chef Ignazio Tagliavia: A Slice of Sicilian Soul
At the helm of Bianchiās kitchen is Chef Ignazio Tagliavia, whose culinary journey began in the pizzerias of Palermo before taking him to fine-dining destinations across Europe, Egypt, and Miami. Now settled in San Diego, Tagliavia infuses Bianchiās menu with personal touches, like his nonnaās baked meatballs and the Amalfi seafood salad that evokes childhood summers. His competitive pizzaiolo credentials shine brightest in the pizzas, baked at 950 degrees in a Marra Forni oven designed in Italy.Ā
āThe Marra Forni is special for us because it combines the power of tradition with modern precision,ā Tagliavia explains.
āThe stone deck and the high temperature allow us to cook pizzas in the authentic way, fast and with perfect texture and char. Itās the heart of my kitchen, and the key to making every pizza feel truly handmade.ā
But itās more than skill; itās soul. Tagliavia shares stories of flavors tied to family, tradition, and his own global journey. āAll our made-in-house dressing and sauces, for example, are clear flavors that speak up from our Sicilian identity, from our rich street food also, to enrich and make our dishes more authentic,ā he says. āIt’s a kitchen driven by culture, and warmth of home, I would say.ā One bite, and youāll understand why Bianchi is his most personal project yet.
Design & Ambiance: La Dolce Vita
Step through the bold black-and-white striped entryway, and youāre instantly transported to Italy, passport-free. Bianchiās design layers timeless charm with visual drama.Ā
Gold-lined bistro tables, woven chairs, and a roaring outdoor fireplace create the ambiance of the 45-seat patio. You’ll feel like you’re in a bustling Italian piazza. Inside, youāll find beautiful arches, vintage Italian posters, and a bar tiled in Bianchi blue. Every detail feels intentional, from the retro racing prints to the soft curves of the banquettes, inviting guests to settle in.
The way the lighting glows off polished marble, the quiet hum of conversation, and the perfectly mixed playlist all contribute to a space that encourages lingering. Bianchi is designed to be savored, not rushed.
The Menu: Flavor-First, Camera-Ready
Start with the signature Panzanella āBianchi,ā a bright Tuscan-inspired salad with heirloom tomatoes, cucumber, red onions, basil, and homemade tomato powder that tastes like summer on a plate. The Ortolana is Bianchiās breakout hit, with crushed tomatoes, eggplant, zucchini, and cherry tomatoes that perfectly balance sweet and savory atop a blistered, wood-fired crust.Ā
One standout dish Tagliavia recommends? The Provolona Pizza.
āA culinary journey that unites the flavors from north to southern Italy in a single bite,ā says Tagliavia.
āIt features Italian fennel sausage, San Marzano tomatoes, mushrooms, mozzarella cheese from Napoli, sweet provolone that melts on top and is garnished with fresh thyme, olive oil and cracked pepper.ā
The pasta program is just as polished. The Penne al Pesto is vivid with fresh basil, grounded by pine nuts and a panko-parmesan cheese crumble. The Tagliatelle Bolognese is rich, with a sauce that coats every ribbon of pasta without overwhelming it. Spaghetti and Clams and Linguine and Prawns round out a menu that plays the hits but never feels predictable.
And yes, dessert is the moment. The Tableside Tiramisu arrives with mascarpone cream, espresso-soaked sponge, and a dash of amaretto drama. Cocktails are just as considered, with the Bicicleta, made with blue curaƧao, and the Plum Pazzo being the standouts. Tagliavia also recommends the Volo or Riposo cocktails. Each drink is balanced and bright, echoing the confidence of the menu itself.
The Ultimate Resort Staycation
Sure, you could Uber home. But why not turn your night into a full-blown resort reset? Located inside the Bahia Resort Hotel, Bianchi lets you roll straight from dinner to a bay-view suite. After a night of wine and wood-fired bliss, youāll wake up to palm trees, paddleboards, and maybe even a round two at Bianchi.
Local Insight: After Dinner, Keep the Night Going
After dinner, take a stroll past the seal pond, along Bahiaās secluded beach, or catch live music on Thursdays at the resortās bay front restaurant Dockside 1953. Locals know this is one of the few spots in Mission Beach where you can dine, drink, and sway to rhythmic bayside beats all in one place.
The connection to the Bahia Resort means your night doesnāt have to end with the check. It can evolve into something more, a spontaneous evening where good food flows into live music, nightcaps, and even an overnight stay.
This article is brought to you by one of the many talented writers associated with Locale Magazine! We are a group of locals (whether born and raised or transplanted) who love this county we now call home!
