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Compliments aplenty suggest that big-hitting Babbo is currently one of London’s more underrated Italian kitchens. Bringing French precision & labour-intensive technique, Babbo regularly lifts
the classics to ‘another level’ as it rolls out a procession of class-act dishes. Focaccia is more of a gastro-event than humble bread; porcini risotto is an achingly savoury concoction of aged
rice & painstakingly layered stock; melting suckling pig is braised in olive oil; & Nonna’s lasagne is a crusty-topped, umami-loaded revelation. Although it’s owned by a football lawyer
(with Premiership clientele to match), Babbo is homely rather than glamorous, with bare brick walls, family photos & a rustic staircase. A veritable battalion of animated staff seem mismatched
to such a compact space, although their advice is invaluable when navigating the comprehensively costly wine list.
Babbo has been around for about 4 years, but changed head chef last year. The new head chef, Carlo Scotto, joined from Gordon Ramsey at Hospital Rd and has injected new life in the Mayfair venture. We had never heard of Babbo until we encountered them at the Taste Festival this summer. Their dish, Roasted Chianina beef fillet, blew us away and we decided to pay them a visit to check out some more of their cooking...
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Babbo offers an intimate private dining room for seating up to 12 guests, recommended for business gatherings as well as social functions. Guests may choose from the restaurant's menu or create one specially designed for the occasion. A TV is also available for use.
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