Vous avez une remarque, une suggestion, une proposition ? Toutes les idées sont les bienvenues.
L'avis de Gault&Millau
Paul Jewson spent 20 years working in England and has travelled to Italy many times, so he knows how to blend Italian and British fare. He and co-Head Chef Christian Byrne are proud to use Victorian produce wherever possible in their dishes. Fitzrovia is reminiscent of a bustling regional café – the entrance is lined with local pantry items, while the stairs feature lanterns and wooden boxes full of lemons and limes. The service team is helpful, considerate and focused.
A seasonal menu and ever-changing daily specials ensure that each and every time you dine here you will find something new and exciting to try. Free-range chicken breast saltimbocca is a modern interpretation of a classic Italian dish. Thin slices of meat are covered in taleggio, wrapped in prosciutto and placed on a bed of creamy mascarpone polenta. South Gippsland milk-fed veal fillets boast well-cooked meat and a very crisp coating. The accompanying bagna càuda is a surprising addition, but it adds richness to the dish.
PSST! Fitzrovia is the perfect venue for private events, from birthday parties to wedding receptions – be sure to check out their function packages.
Reviewed for the 2017 guide