London Camden Restaurant Guide

“Meat! More meat! And more meat!” is the order of the day (notwithstanding a few pasta options, and Sicilian tuna in the Exmouth Market branch) from the menu of Roberto Costa’s Italian steakhouse group, which showcases “amazing cuts of beef” from Piedmont’s Fassone breed of cattle, and where the arrival of the food is dramatised by the “stabbing of a steak knife into the table”. “The wine list has some interesting choices” too, and some affordable ones at that. In summer 2018 it announced its fifth opening, in Bloomsbury.

“A small chain with a big reputation that’s well deserved”, say fans of this long-standing, “friendly and courteous” Thai group, praised for its “well-flavoured food”. Ratings went into reverse this year, however, due to those who find it “a bit pricey”, or “making too many concessions to western palates”. Top Tip: “exceptional lunch deal”.

“I hate to admit it, but the cappelletti in brodo” (“pasta filled with Parmesan cheese and beef, slowly cooked for a couple of days and served in a rich capon broth, all of which really is exceptional”) “might even be better than my mother’s!!” – This Fitzrovia Italian (run by the Food Roots company, and sibling to Hoxton’s Via Emilia) offers “authentic Parmesan dishes, prepared by authentic Parmesans”, with an emphasis on charcuterie and cheeses from Parma, and with “good Lambrusco served in traditional crockery” (by the bowl) being something of a hallmark. “The restaurant itself is long and narrow and would be a bit of a squeeze when busy, but service is pleasant and prices reasonable. Recommended.”

“Good food in a bit of a culinary desert” makes it worth knowing about this “useful Vietnamese pit-stop” in the thinly provided southern fringes of King’s Cross, which offers “freshly cooked, decent spicing and excellent value for money”.

“A welcome addition to Camden’s burgeoning vegan scene” – the UK’s first vegan pizzeria hit Brighton in 2015 and this “lively” London offshoot opened in March 2018, featuring sourdough, hemp or gluten-free bases, plus a smattering of other dishes. In case you were wondering, the ‘artisan Mozzarella’ is made from fermented brown rice milk.

The “jolly owner” adds to the “very friendly” style of this “good cheap ’n’ cheerful Italian” in Swiss Cottage. “The food is unpretentious, such as mix-and-match pasta/pizza with traditional fillings or toppings – nothing more, but it’s good.”