We’ve tried many Italian restaurants run by British chefs and without a doubt Theo Randall’s is one of the most convincing to date. The setting is elegant, housed in the Intercontinental Hotel. Among the appetizers we recommend the Roman style puntarelle (crispy chicory shoots dressed with vinegar, capers and anchovies) and in particular the stuffed pastas that highlight technique and good articulation of flavours as in the case of the veal-stuffed cappelletti. Among the mains, there’s a good hand on the fish and seafood, delicately treated with Mediterranean flavours and cooking methods. The great support comes from the wine list developed by sommelier Umberto Luberto, who manages to dose different styles very well, between macerated and natural wines and cult labels, with a lot of research and wisdom in the choices.