Grissini

The name gives away the opening act: slender breadsticks, baked fresh and placed on the table almost before you’ve settled in. Crisp, warm and impossible to ignore, they have a habit of disappearing faster than expected. Grissin’s kitchen looks south to Campania for inspiration, and the food carries the warmth and depth of that region without unnecessary embellishment. Candele pasta arrives tangled with braised Montoro onion and tender beef short rib, while burrata from Andria brings its gentle creaminess to the table with little more than olive oil and seasoning, proof that good ingredients rarely require theatrics. The room offers harbour views stretching beyond the windows, while attentive service moves smoothly between tables.

Tatler Tip

The tiramisu all’ amaretto has become something of a ritual. It’s now available in a generously sized takeaway bowl, ideal if you’d rather prolong the indulgence after leaving the table.