Welcome to Sotto Sopra
Sotto Sopra Restaurant is located a short walk from Baltimore’s Inner Harbor at the archway to Baltimore’s cultural district in the Mt. Vernon neighborhood. Executive chef/owner Riccardo Bosio has been top toque since the beginning in 1996, offering his native Northern Italian cuisine and blending it deliciously with local ingredients to keep true to how Italians dine. When guests describe our food words that come to the forefront are fresh, handcrafted, innovative, quality and simple yet bold flavors.
Sotto Sopra is housed in a grand 19th century building with high ceilings and mosaic tile floors. The broad stroke bold colors, the famous mural, gilded mirrors and modern art make you feel you could be dining in any major metropolis in the world. The cosmopolitan feel is extended with gracious, attentive service that is never intrusive or stuffy.
Sotto Sopra has long been considered one of the top restaurants in Baltimore and the best true Italian cuisine in the area.
Executive Chef Riccardo Bosio
Riccardo Bosio, at sixteen years of age, graduated from the Instituto Professionale Alberghiera di State in San Pelligrino Terme and was working in the kitchen at Michelin-starred Le Gauroche under the Roux Brothers at the 5-star London Hyde Park Hotel. He was an executive chef on a private yacht off the Sardinian coast and sous
chef at Cala di Volpe by the time he was seventeen.
Bosio, a native of Seriate, Italy in the Lombardy region near Milan did his military turn as a chef for the officers just as the Bosnian war began. Riccardo was a sous chef on The Star Princess cruise ship which traveled from Puerto Rico to the Black Sea via Barcelona, Cannes, Napoli, Venenzia, Santorini, Istanbul, Odessa, and Yalta. Chef Bosio’s career really started to flourish in his twenties when he was the sous chef at L’Enoteca on Rue Charles le V in Paris. Bosio made his way to the United States via Washington DC where he
opened restaurants Sesto Sento and Duca di Milano in Chevy Chase. By twenty-two, he was the private chef for the Italian Ambassador.
Investors enticed Chef Bosio to come to Baltimore and open Sotto Sopra Restaurant in 1996. Along with Riccardo’s award-winning culinary skills he is a savvy businessman, enabling him to buy out the other investors and make Sotto Sopra his own. The restaurant has received numerous awards over the years for its contemporary Italian cuisine.