Venue Details & Map
184 Bermondsey StreetSouthwarkLondonSE1 3TQ
- +44 (0)20 7378 6809
- Public transport:
- London Bridge, Underground
Underwhelming, pretentious and overpriced. Yes everything was cooked pretty well but there was nothing outstanding about the meals and at £16 for 6 pieces of pasta - considering how cheap it is to make - is extortionate. The pitiful 3 sour cherries we got for our panna cotta dessert was also laughable.
Michelin priced but far from Michelin quality.more
Had dinner here in May and it was an awesome experience. Make sure you understand the seating policy, there is an early session and a later session. Our server was very attentive and friendly.
We had the zucca fritti, sea bass carpaccio and burrata with peas for appetizers, ALL AMAZING. For entrees we ordered the veal chop, swordfish and octopus. The swordfish was our favorite, though all of...more
Lovely Zucca! The food merits a strong 4 stars but it's the great service and setting that bumps it to 5.
We came for lunch and shared a bunch of starters and a bottle of the house white. We were stuffed and didn't even finish everything we ordered. With service, it came to an even £70.
- Zucca fritti: I've always loved deep fried pumpkin tempura and this did not disappoint....more
These guys are still fantastic and relevant after redefining what punters want from a good Italian spot years ago.
I will always love the crudo (accurately seasoned and remarkably delicious, unlike the many pretenders out there) and the pastas are always spot on. As ever, the veal chop is the star of the show and you will be thinking about it for days after you sink your teeth into the...more
What a class act. Great welcoming dinner atmosphere , great for dates or dinner with friends. Open kitchen, carpeted floors but no table cloths and comfy cushioned chairs keep it relaxed despite the candles on the tables.
Top service with great recommendations in this simple, modern Italian restaurant at the heart of increasingly trendy Bermondsey St.
Fantastic prosecco to start with fried...more