Spaghetti al pomodoro
San Marzano, garlic, basil, aged pecorino. The plate we judge every kitchen by.
£14
Osteria · Pasta fatta a mano
Original concept project — PIARDI STUDIO
A little Italy. A lot of soul.
Regional cooking, slow lunches and pasta rolled every morning. A neighbourhood osteria built for long tables and second helpings.
OpenTuesday to Sunday
Seats38 inside, 12 in the courtyard
KitchenClosed between 15:00 and 17:30
From the kitchen
Three plates we would order twice.
A short menu, changed with the market. These are the dishes that never leave.
Risotto ai funghi
Carnaroli rice, wild mushrooms, butter and parmesan, finished at the table.
£17
Tiramisù della casa
Mascarpone, espresso, savoiardi. Made in the morning, served until it runs out.
£8The plate, the ingredient, the room
How a dish arrives at the table.
Flour, eggs, and forty minutes of quiet.
Pasta is rolled before service, every day. Nothing is frozen, nothing is bought in. It is the least efficient way to run a kitchen and the only way this one makes sense.
Risotto is a conversation, not a recipe.
Stock added a ladle at a time, stirred until the rice gives. Wild mushrooms arrive from a forager in the Chilterns when the weather allows — otherwise we change the dish.
Dessert made in the morning, gone by nine.
Mascarpone folded by hand, espresso pulled fresh, cocoa dusted at the pass. We make what we think we will sell and accept that we are sometimes wrong.
“A restaurant is a room first and a menu second. We spent longer choosing the light fittings than the wine list.”
Veltaro is an original concept project: a fictional osteria created to demonstrate editorial hospitality design. No real address, telephone number or customer review is presented.
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