This Hidden Washington Italian Restaurant Serves Old-World Dishes Locals Can’t Stop Recommending
I stumbled upon this tiny Italian spot on the Washington coast completely by accident—no flashy sign, no Instagram hype, just locals whispering about a chef who makes pasta like his nonna taught him.
MyCovio’s is tucked away near the beach, serving up old-world Italian dishes that taste like they’ve been perfected over generations.
Once you try Chef Paul’s handmade ravioli or catch the aroma of his simmering sauces, you’ll understand why people drive miles out of their way just to snag one of the six tables.
From Amsterdam To The Pacific Coast – Chef Paul’s Journey
Chef Paul didn’t wake up one morning and decide to open a restaurant on a whim. His culinary path started in Amsterdam, where he trained under European masters who drilled classic techniques into his brain until he could make béchamel in his sleep. Years of working in bustling city kitchens taught him precision, but something was missing—the soul, the connection, the slow joy of cooking for people who actually appreciate every bite.
When he landed on the Washington coast, he found his calling. Paul swapped the noise and chaos for a quiet beach town where he could focus on what mattered: creating dishes that honor Italian traditions without all the fuss. His menu reads like a love letter to his training, blending European finesse with the laid-back vibe of coastal life.
A Six-Table Hideaway By The Beach: The Dining Room At MyCovio’s
Walking into MyCovio’s feels like stepping into someone’s living room—if that someone happened to be an Italian grandmother with impeccable taste. Only six tables fill the space, each one close enough that you might accidentally eavesdrop on your neighbor’s conversation about the gnocchi. But that intimacy is the whole point; this isn’t a place where you get lost in a sea of strangers.
The décor is simple but warm, with soft lighting that makes everyone look good and mismatched chairs that somehow work perfectly together. You won’t find marble countertops or fancy chandeliers here. Instead, expect wooden tables, fresh flowers, and windows that frame views of the Pacific. Reservations are tough to snag, but once you’re in, you’ll feel like you’ve been invited to the world’s best dinner party.
Old-World Flavors, Modern Touches – The Signature Italian Menu
Paul’s menu doesn’t try to reinvent the wheel—it just makes the wheel taste incredible. Classic dishes like osso buco, carbonara, and braised short ribs anchor the offerings, but he sneaks in modern tweaks that elevate everything without losing that old-world charm. Fresh herbs from local farms, house-made pasta rolled daily, and sauces simmered for hours create flavors so rich you’ll want to lick the plate.
What really stands out is his refusal to overcomplicate things. A simple margherita pizza here tastes better than most because the ingredients are top-notch and treated with respect. The ricotta gnocchi practically melts on your tongue, and the tiramisu? Let’s just say I’ve embarrassed myself fighting over the last spoonful. Every dish tells a story, and that story usually ends with me unbuttoning my jeans.
Why Locals Drive Past The Big Resorts For This Little Spot
Big resort restaurants have their place—if you enjoy overpriced mediocrity and waiters who treat you like table number seven. Locals skip all that nonsense and head straight to MyCovio’s because they know the difference between food that’s merely fine and food that makes you close your eyes and sigh with happiness. Word spreads fast in small towns, and once someone tries Paul’s ragu, they become unofficial ambassadors for life.
There’s also something special about supporting a place where the chef actually cares. Paul remembers regulars’ names, asks about their families, and adjusts dishes for dietary needs without making you feel like a burden. You won’t get that personal touch at a chain restaurant where the chef is three states away. People crave authenticity, and this place delivers it in spades.
The Perfect Pairings – Local Drafts Cider & Drink To Go With Pasta
Pairing drinks with Italian food isn’t rocket science, but Paul takes it seriously without being snobbish about it. His drink menu features local Washington drinks that complement the rich, savory dishes without overpowering them. A crisp white from a nearby vineyard cuts through the creaminess of fettuccine Alfredo like a dream, while a bold red stands up beautifully to the braised meats.
A hoppy IPA pairs surprisingly well with spicy arrabbiata, and a tart cider balances the sweetness of caramelized onions in a pizza. The staff actually knows their stuff and will happily guide you toward the perfect pairing, whether you’re a sommelier or someone who just likes drinks that taste good.
Reservations Required – The Challenge And Charm Of A Tiny Café
Getting a table at MyCovio’s requires planning, patience, and maybe a little bit of luck. With only six tables, reservations fill up faster than concert tickets for a reunion tour. I once called three weeks in advance and still had to settle for a Tuesday lunch slot. But that scarcity is part of the charm—you’re not just grabbing dinner; you’re securing a spot at one of the coast’s most coveted dining experiences.
Paul keeps it small on purpose. He could easily expand, hire more staff, and turn this into a bustling hotspot, but that would ruin everything that makes it special. The limited seating means he can focus on quality over quantity, ensuring every dish that leaves the kitchen meets his exacting standards. Sure, it’s frustrating when you can’t get in, but once you do, you’ll appreciate why he refuses to compromise.
Seasonal Seafood Meets Italian Traditions On The Washington Coast
Living on the coast means access to some of the freshest seafood in the country, and Paul takes full advantage. His menu shifts with the seasons, featuring whatever the local fishermen haul in that week. Dungeness crab finds its way into delicate ravioli, halibut gets pan-seared and served over creamy polenta, and clams star in a white sauce that’ll make you want to drink straight from the bowl.
What’s brilliant is how he marries these Pacific Northwest ingredients with classic Italian techniques. The flavors feel familiar yet exciting, like running into an old friend who’s picked up some fascinating new hobbies. You get the comfort of traditional Italian cooking with the thrill of ultra-fresh, local seafood. It’s the best of both worlds, and honestly, I’d move to this town just to eat here weekly.