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TAVOLO
TAVOLO
Reserve a Table+44 20 7946 0182
Candlelit tables in the TAVOLO dining room at night
Est. 2014 · Modern Italian

DiningReimagined.

Italian cuisine, crafted with passion.

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Tuesday — Sunday
The Table

An Italianwelcome.

Italian cooking has never been about complication. It is about a handful of things at their best, treated with respect, and shared without ceremony.

Our kitchen works the way the great regional trattorie do — short menus, long cooking, nothing on the plate that has not earned its place. Pasta is rolled by hand each morning. Fish arrives whole. Bread is proved overnight and pulled from the oven through service.

What we build around it is hospitality: a room that softens as the evening goes on, a pace that leaves space for conversation, and a team who notice everything without ever making a performance of it. That is the whole idea.

Signature Dishes

From the kitchen.

View the full menu
  • Tagliatelle al Ragù
    Emilia-Romagna

    Tagliatelle al Ragù

    £26

    Hand-rolled egg pasta, eight-hour beef and pork ragù, aged Parmigiano shaved at the pass.

  • Branzino in Crosta
    Liguria

    Branzino in Crosta

    £34

    Whole sea bass baked in sea salt with fennel, Amalfi lemon and a spoon of green olive oil.

  • Risotto allo Zafferano
    Lombardia

    Risotto allo Zafferano

    £24

    Carnaroli rice, Abruzzese saffron, bone marrow and a finish of cultured butter.

  • Agnolotti del Plin
    Piemonte

    Agnolotti del Plin

    £28

    Pinched by hand, filled with slow-roasted veal, dressed in its own roasting juices.

The TAVOLO Experience

Three things wenever compromise.

A cook finishing a plate at the pass under warm light

  1. Seasonal Ingredients

    The menu is rewritten as the markets change. Produce arrives from growers we have cooked with for years, and what is not at its best simply does not appear on the plate.

  2. Italian Craft

    Pasta is rolled each morning, bread is proved overnight, and every sauce is built from scratch. Technique is inherited, unhurried and quietly obsessive.

  3. Unforgettable Evenings

    Low light, warm stone and a room that hums. We design the pace of a table so a dinner can last as long as the conversation deserves.

Guests gathered around a long table, mid-conversation
Our Story

A table is more than a place to eat.It is a place to gather.

TAVOLO began with a single long table in a borrowed room and a standing invitation to whoever was free on a Sunday. The cooking came from family recipes; everything else came from the people who kept turning up.

A decade later the room is ours and the table is longer, but the idea has not moved an inch. We cook so that people stay.

Our Story
The private dining room, laid for a party of twelve
By Arrangement

Private Dining

A separate room for eight to twenty-four, with its own entrance, its own service and a menu written for the evening you have in mind. Wine pairings and a chef’s table are available on request.

Capacity
8 — 24 guests
Format
Set or tasting menu
Explore Private Dining
The Room

Evenings at TAVOLO.

See the gallery
  • A round table laid for six beside the window at dusk, hills and cypresses beyond the glass
  • A curved velvet banquette around a marble table, lit by a single pendant
  • A place setting on marble: bronze plate, folded napkin, glasses and a lit candle
  • The arched corridor from the entrance through to the dining room, an olive tree beside it
  • Two glasses of red wine on the table, the room behind them lit by candles
Reservations

Your table is waiting.

Book online in a moment, or call us and we will find you something good — even at short notice.

Reserve a Table+44 20 7946 0182