Harden's survey result
“Within walking distance of the Monkey Island and Bray high street” – Giancarlo & Katie Caldesi’s “relaxed sister establishment to Caldesi in Marylebone” occupies a converted house complete with “a great bar and attractive glasshouse-type” addition. The dishes from its “excellent, typically Italian menu” are, say fans, “fantastic” and “the cost is rather like loose change compared to the nearby Fat Duck”.
“Excellent-quality” cooking is on the menu at Giancarlo & Katie Caldesi’s “very nice traditional restaurant” – a rural sibling to their Marylebone HQ. It’s a perfect choice for “good, proper Italian food” – but “not if you’re just looking for a pizza or bowl of pasta”.
There’s an “idyllic experience” to be had at Giancarlo & Katie Caldesi's “outstanding Italian”, which was significantly spruced up two years back – especially out on the sunny patio come summer. Add in “impeccably charming service” and it makes a “delightful location for that ‘special meal’”.
There’s an “idyllic experience” to be had at Giancarlo & Katie Caldesi’s “outstanding Italian”, which was significantly spruced up two years back – especially out on the sunny patio come summer. Add in “impeccably charming service” and it makes a “delightful location for that ‘special meal’”.
For 32 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Caldesi in Campagna?
The Caldesi’s are passionate about seasonal and sustainable ingredients and use local produce such as game, meat and eggs where possible. They are proud of their authentic Italian cooking and herb garden where diners can eat al fresco.
The authenticity of their cooking, warmth of their welcome and efficiency of their operation are reflected by the number of loyal ‘regulars’ who wouldn’t put up with a week that didn’t include a Caldesi meal.
|Wine per bottle||£28.00|
Head Chef Gregorio Piazza studied in Augusta, Italy and has been with us since the age of 19. His traditional style of cooking and use of honest flavours has been much applauded by the likes of Mathew Norman in the Daily Telegraph and Joe Walsh in the Independent. His signature dishes include a sea bass ravioli that we daren’t take off the menu in fear of a customer revolution and the crowd pleasing dessert â€˜bomboloni’. Gregorio was central to Caldesi in Campagna winning 2 AA Rosettes.
Old Mill Ln, Bray, SL6 2BG
|Wednesday||12 pm‑2:30 pm, 6 pm‑9:30 pm|
|Thursday||12 pm‑2:30 pm, 6 pm‑9:30 pm|
|Friday||12 pm‑2:30 pm, 6 pm‑9:30 pm|
|Saturday||12 pm‑2:30 pm, 6 pm‑9:30 pm|
|Sunday||12 pm‑2:30 pm|