Two chefs preparing ravioli pasta in a kitchen, cutting circles from dough and placing filling on each piece.
People socializing in a bar or restaurant with a bartender in the background, a mural of a bird on the wall, and a bar counter with bottles on shelves.
Plate of ravioli pasta with melted cheese, topped with basil leaves and tomato sauce
A table with six plates of different Italian dishes, including pasta, ravioli, and lasagna, along with glasses of wine and a candle.
Multiple uncooked dumplings arranged on a wooden surface, with pleated and twisted edges.
A bartender serving a group of customers at a bar with bottles of alcohol on shelves behind. The wall has a decorative hair strand and curvy design painted on it. Warm lighting overhead.
Set dining table with wine glasses, candles, and napkins in a warmly lit restaurant with a bar in the background.
Uncooked twisted pasta on a floured wooden surface with two dry pasta straws.
Dried yellow pasta sheets with filling, possibly for making ravioli, arranged on a wooden surface. Some folded pasta with filling is in the foreground.
Close-up of fresh beetroot cappellacci pasta.
A close-up view of a dish featuring roasted beet slices topped with sunflower seeds and sprigs of fresh rosemary, surrounded by whipped ricotta.
A white bowl containing two Scotch eggs with boiled eggs coated in seasoned meat and bread crumbs, sliced open to show runny yolks, garnished with a green sauce or puree. The bowl is on a wooden table with a fork resting on the edge and part of a pin
Close-up of a white plate containing pistachio butter, sliced and roasted radishes, and chopped green herbs on a wooden table.
Colorful rainbow caramelle pasta
A white bowl containing a fresh pasta dish. Stuffed Papardelle.
Squick ink Tajarin pasta with crab meat and trout roe on top.
Cannelloni stuffed with ricotta and ramps.
A slice of Sicilian watermelon tart topped with chopped pistachios, served on a white plate with a fork, on a checkered tablecloth.
Market lettuces salad being served.
Close-up of a white oval plate with stuffed pasta rotolo on a white, oval plate.
A close up of a steak dish with fried parsnips and broiled oysters.
A close up of our Chicken Milanese main dish on a white plate.
Multiple small green cakes decorated with white icing, topped with a cherry, orange peel, and a small dark fruit, arranged on white plates.

In Downtown Raleigh’s Warehouse District, Figulīna is a place where tradition meets a fresh perspective. At its heart is pasta - a craft rooted in Italian tradition but reimagined with new flavors, ingredients, and influences.

Simple, fresh ingredients take the spotlight, but the flavors run deeper, with Southern influence and subtle nods to Chef David Ellis’s British heritage and culinary experiences woven throughout the menu. The result is something both comforting and unexpected, paired with hospitality that feels genuine and intentional.

A little more about us —

Handmade Daily

All of our pasta is made fresh every day using traditional Italian techniques and tools, giving our pasta the the ideal texture and “sauceability”.

Designed around the Seasons (and all of the delicious moments in-between)

We work closely with regional farmers and producers, allowing the menu to evolve constantly alongside the harvest and our current inspirations. It’s possible that each time you visit Figulina, you’ll be experiencing an entirely new menu.

Italian Traditions with a Touch of Wanderlust

While taking inspiration from Italian tradition, our menu reflects the ingredients, people, and landscapes of the South, with influences from Chef David Ellis's British roots and travels naturally woven in.

A Wine List with a Soft Spot for Piemonte

Our wine program is led by Wine Director Jeff Bramwell, with a focus on small producers, food-friendly bottles, and exceptional quality. Piemonte holds a special place in the mix. Jeff recently released On the Road in Piemonte, a two-volume book exploring the region through its wine, food, people, and landscapes.

Intentional Hospitality

From aperitivo to dessert, we believe the best meals unfold in waves and are meant to be shared. Our hope is to create a place where thoughtfully curated wines, handmade pasta, seasonal large and small plates, and genuine hospitality make every meal feel special, whether you're celebrating a milestone or simply sharing dinner with friends.

An Old Warehouse, Reimagined

We’re located in a converted tile warehouse - one of the last original buildings in the Warehouse District. The ceilings are high and the energy is buzzing. Our open-view pasta room offers a peek at the careful work behind many of our dishes, while a mix of industrial design and handcrafted touches keeps the space warm, welcoming, and distinctly Figulīna.

Black and white illustration of a pot with a small bird carrying a noodle.

What’s with all the birds and fish everywhere??

If you’ve spent time at Figulīna, you’ve probably noticed the birds and fish that appear throughout the restaurant, from our logos and hand-illustrated menus to the murals and little details tucked into unexpected places.

One of the first pieces of artwork created for Figulīna was the illustration of two fish sharing a strand of pasta, a playful nod to the iconic spaghetti scene from Lady and the Tramp. Designed by Chef David’s wife and creative director of Figulīna, Sam Taylor, it has become one of the restaurant’s most recognizable symbols.

The birds represent the land and sky. The fish represent the water and sea. The strand of pasta represents everything in between - the ingredients, people, and traditions behind every meal at Figulina. Together, they tell the story of our menu.

Land and sea. Flour and water. It’s the foundation of everything we do here.

Not to mention, In the cooler months, our patio offers a front-row seat to the massive starling murmuration that gathers over Raleigh’s Warehouse District at dusk.

What’s in a name?

Figulīna (fee-goo-LEE-nah)

The name Figulīna is derived from the Latin word for a potter’s workshop and ultimately traces its roots to the verb fingere, meaning “to shape, form, or mold.” It speaks to the craft of making pasta by hand while nodding to Chef David’s hometown of Stoke-on-Trent, England, also known as “The Potteries” for its centuries-old tradition of working with clay and ceramics. Two crafts connected by their similarly tactile nature.