Lamaro's Hotel occupies a heritage building on Cecil Street that first opened its doors in the 1850s, making it one of the older licensed venues in South Melbourne. After a period trading as the Spanish-inspired Lamaro's Bodega, the venue reverted to its Lamaro's Hotel name and pub-focused menu, retaining the cosy interior fitted out by architects Techne. Executive chef Phil Davenport, together with head chefs Jan Von Piechowski and Kim Phattharawan, leads a kitchen known locally for what's frequently called Melbourne's best schnitzel, alongside quality steaks, fresh seafood and classic dishes drawn from Davenport's earlier work at Hugo's and Ku De Ta under Peter Evans. An award-winning wine list spanning more than 450 labels supports the food, and the venue counts open fireplaces and a large outdoor area among its drawcards through winter and summer alike. Lamaro's operates five separate function spaces, including the Wine Room, the Atrium, the Main Dining Room, the Lounge Bar and an outdoor marquee known as the Birdcage, making it a popular choice for private dinners, engagement parties and corporate events as well as casual pub visits. Open every day from midday, it draws a loyal local following alongside visitors seeking out its reputation for consistency across more than three decades in the area.