Refettorio

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Toptable says about Refettorio

Giorgio Locatelli brings his talent for simple but striking Italian cooking to the square mile with this City Italian restaurant in the luxurious Crowne Plaza Hotel. The décor is cool and minimalist with long refectory style tables and dark wood and subtle lighting. The cool, unfussy décor at Refettorio is the perfect backdrop to Locatelli's imaginative Italian cuisine which is full of flavour and colour.

Refettorio Address

Address:
19 New Bridge Street
The City
London
EC4V 6DB
Telephone: +44 (0)20 7438 8052

Location Information for Refettorio

Address:
19 New Bridge Street
The City
London
EC4V 6DB
Telephone: +44 (0)20 7438 8052
Public transport: London Blackfriars, National Railway

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Reviews of Refettorio

restaurantguides.co.uk review of Refettorio

Reviewed by: restaurantguides.co.uk
Refettorio, the other Locatelli place, is as fine a combination of style and quality as youll currently find in London. Stepping through from the hotel lobby, Refettorio is a warm and welcoming. Its achingly stylish, yet it becomes clear, within seconds, that this is not a victory of style over substance. This is all about the food and the drink. On the left, a counter containing the cheeses and cold meats that make up the (fantastically named) Convivium section on the menu. On the right, a selection of huge tables think architects office and more normal sized furniture. Further down, a large bar with a decent sized selection of wines (all Italian) by the glass. And dotted around, you have a group of exceptionally friendly and passionate staff to guide you through the menu. Assistance is useful as, simply put, there is too much you will want to eat. This is not Italian food dressed up in bells and whistles: this is hearty fare with flavours that sing. A selection of mountain cheeses Castel Magno, Sola Mista and other cheeses youve probably never heard of came served in with a little bowl of honey, an exquisite combination. We also ordered a stunning nonpork selection of meats, featuring Speck dAnatra (duck), petto doca (goose) and a couple of beef dishes. This was accompanied by bread and oil, a huge bowl of fried zucchini and some crisp, sweet baby beetroot. Simple, hearty and the sort of social meal its impossible to beat. Pasta was of similar quality, with the al funghi featuring excellent fresh mushrooms just edging out the still excellent pork ragout. Coffee and Tiramisu were also exquisite. If there is a finer testimony to the benefits of superbly yet simply prepared fresh, wellsourced ingredients in London, I am yet to find it. Dazzlingly good.
 

toptable.co.uk

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The pasta was nice but don’t expect to find the traditional pasta dishes one is used to on the menu. Many pasta dishes come with ragu sauce (rabbit, pork, etc.). I personally found the choices not very appealing. The recommended wine was expensive but it was a very good choice. Overall the restaurant is rather on the pricy side, hence only average value for money with the TT offer. Atmosphere was typical hotel restaurant like: We went in the evening and there were only 2 other tables occupied.

11 March 2009
by toptable.com user
 

Relatively casual business dinner at Refettorio. Dined early (6:30) so quiet when we arrived, but our table was ready-set and drinks quickly arrived. More atmosphere later.

Staff were helpful and wine recommendation was exactly what we were after at a reasonable price.

Food was excellent, particularly the home-made pasta (the shellfish pasta looks and tastes gorgeous) and the chef's rec'ded cheeses to share were also a highlight.

Not cheap, but TT discount added automatically. Would go again

10 March 2009
by toptable.com user
 

I've just had a very enjoyable lunch at Refettorio. Service was very attentive, quality of food excellent, and with 25% off very good value.

10 March 2009
by toptable.com user
 

Excellent food and service as usual and the 25% off deal makes it even better!

26 February 2009
by toptable.com user
 

Excellent food, good service. Have been before, will definitely go again.

19 February 2009
by toptable.com user
 
 
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