Roberto Costa's project puts fassona meat at the centre of his restaurant beside excellent cooking and Italian-style service. An high-quality Piemontese beef is the star of the show – raw, sliced, as steak – but there’s also a delightful choice of traditional pastas, fish or veggie based recipes. We recently visited his renowed Soho localtion, Il Teatro della carne. At the center of the stare you'll find a beautiful and functional charcoa oven, topped by a stylish and huge marble extractor hood. We strongly suggest the carpaccio (it comes with pesto, parmesan cream, and rucola) or the steak tartare. The Costata, well aged and cooked right to the point, is a must-try. Leave some space for the light and tasty hazelnat ice-cream (housemade). The all-Italian wine list offers plenty of good choices, go for a proper Sangiovese and enjoy your meal. Surgiva Taste & Design Award 2021.
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Excellent
