Bocca di Lupo Awards

Bocca di Lupo Restaurant Review:

Chef Jacob Kenedy comes from Moro (British chef, Spanish restaurant, why not?), as does the manager and some of the waitstaff. As for the delightful venue, a long marble bar seats 20 and faces the action in the kitchen; the dining room, lit by a large chandelier, has plain wooden tables and art on the walls depicting suitable vegetables. The regional menu takes you from northern to southern Italy. One may choose standard-size dishes, but with the whole of the country on a plate as it were, the best deal is to share a number of starter-size options. Consider sea bream carpaccio with orange and rosemary, or fried lamb chops with crema fritta, mustard apples and rosemary. Complement them with snack-size treats like saffron, bone marrow and gremolata mini arancino, or sage leaves filled with anchovy. Available, too, are pastas and risottos, roast partridge and homemade sausages. The ambitious and unusual dessert menu includes sanguinaccio, a sweet pâté of pig’s blood and chocolate with sourdough bread, or a more conventional array of ices and sorbets. The Italian wine list offers a good range of wines by the glass and half litre; this is the place to experiment with selections that are perhaps unfamiliar. Prices are very fair and service is charming.