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Summary

This “old-style” Soho veteran is easily overlooked but worth discovering, in particular for its “attentive, funny and charming service” (“father and son have been together for over 40 years and they’re training the grandson too”). The “traditional” cooking can seem “fairly standard” – go for the Umbrian specialities.

£60
Good
Very Good
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

"A real gem for those nostalgic for a more civilised, less trendy past!" - this 'unassuming", heart -of-Soho Italian is 'untainted by hip decor or noise"; there are sceptics for whos it's too 'boring' (and too 'closely packed"), but most reports focus on its 'friendly and professional' staff, and quality, 'traditional' fare.

£59
Good
Very Good
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

“Very unshowy, and often overlooked”, this “real old-fashioned Italian” offers “faultless” cooking, “very friendly” service and a “cosy” old-Soho atmosphere – all in all, a “memorable” combination.

£58
Very Good
Very Good
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

“Still going strong, and long may it continue”; this “delightful” (if “crowded”) old-Soho fixture has been in the same ownership for decades, and its “chummy” staff still serve up Umbrian dishes which are “simple” but “well-cooked”.

£58
Very Good
Very Good
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Have you eaten at Vasco & Piero’s Pavilion?

Owner's description


Vasco and Piero opened the restaurant in 1971 above the much revered, and now sadly lost, Academy cinema in Oxford Street. The Pavilion, a former Hungarian tea room, was owned by the cinema’s founder, and director of the acclaimed ‘Murder in the Cathedral’, George Hoellering.

The Pavilion’s very particular and unusually intricate interior design was the creation of Angus McBean, the celebrated photographer.
Some of our chairs were created by Angus Macbean in 1954 & we still have the pineapples.

In 1989, The Pavilion moved to the current premises at 15 Poland Street

Some of our chairs were created by Angus Macbean in 1954 & we still have the pineapples.
Other chairs have been made in Umbria.
Even the bar was created in Umbria.
The paintings are by an artist in Umbria and are for sale.

We try to blend tradition with modern Umbria

Vasco and Piero created the restaurant out of a passion for good, uncomplicated food. The making of fresh pasta on the premises has always been a priority. From the outset, the menu changed twice a day, a tradition which still continues.

Vasco was born in Umbria and as a result of this many foods are sourced direct from farmers in this region. Particular favourites are truffles, wild mushrooms, seasoned cheeses and cured meats such as lombetto and capocollo.

The Soho location means that The Pavilion attracts a variety of clients and in particular those working in the media, film and fashion businesses.

Our main restaurant can host up to 65 people and the elegant, private room downstairs, which seats 34, can be used for business and private functions.

If you are interested in finding out more about the history of the restaurant or about forthcoming events, please do not hesitate to contact Vasco or Paul on 020 7437 8774


CARTA DI IDENTITA DEI NOSTRI PIATTI:
Our food is based on Umbrian cuisine from central Italy,using just two or three ingredients for each dish. Our philosophy is to keep the dishes simple & fresh.


ANTIPASTI:
We only use the best quality extra virgin olive oil mainly from Umbria, Central Italy.
Many of our hams & salames such as Lombetto (a cured loin of pork) are imported from local Umbrian farms.
When in season, we import black & white truffles from hunters around the hills of Umbria.
Our balsamic vinegar is from Modena. We use Maldon sea salt with pure flaky crystals.


PRIMI PIATTI:
All our flour based pasta such as tortelloni and tagliatelle are hand made on the premises.
Our polenta is stirred constantly for 40 minutes.
Our gnocchi are made in house with floury potatoes.


Our sauces are prepared on a daily basis using the freshest of ingredients.



SECONDI PIATTI:
We use only the freshest meat and fish from Great Britain, France, Italy & other parts of Europe. We do not freeze any meat or fish.
Some herbs are imported directly from Umbria such as wild fennel seeds, used with our grilled breast of duck.




Current menus

Restaurant details

Yes
No
Yes
9.30 pm

Private dining

Located in the heart of Soho, our light and comfortable private function room is the perfect place to enjoy some delicious food with friends and family in warm and welcoming surroundings or for team and new business meetings, interviews and lends itself well to less formal events like private dining for you and your most valued people and clients.

Vasco & Piero’s Pavilion Restaurant Diner Reviews

Reviews of Vasco & Piero’s Pavilion Restaurant in W1, London by users of Hardens.com. Also see the editors review of Vasco & Piero’s Pavilion restaurant.
Melissa M
Cramped Soho restaurant serving small porti...
Reviewed 7 months, 7 days ago

"Cramped Soho restaurant serving small portions of good Italian food. Quite expensive what is on offer, even in Soho."

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P W
Not yet quite vintage but in something of a...
Reviewed 8 months, 15 days ago

"Not yet quite vintage but in something of a timewarp, offers surprisingly and genuinely good food with well managed service."

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15 Poland St, London, W1F 8QE
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Opening hours

lunch 12.15 pm - 2.45 pm, dinner 6 pm - 10.30 pm
Last orders: 9.30 pm

The 2018 Harden's Guide

2018 Hardens Restaurant Guide

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