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As founder of the Olivo group, Mauro Sanna has spent more than 20 years encouraging Londoners to love the food of Sardinia, and he is always looking for new ways to market the concept. Cue
Olivocarne – a glamorous restaurant devoted to the ‘terrific’ pleasures of regional meat cookery. Steak tartare is riffed up with grated bottarga, the island’s famous malloreddus pasta is served
with homemade sausage, and there are outings for more familiar ideas such as vitello tonnato, roast suckling pig or beef tagliata. Wines include much-improved Sardinian labels, and you can finish
with chilled mirto (sweet myrtle liqueur). The bold monochrome interior features a marble staircase, circular mirrors and an abstract stone frieze alongside traditional saddlecloth banquettes,
while upstairs is Joe’s Bar – a cosy space named in honour of fashion guru Joseph.
A smart, pricey Italian in Belgravia – part of the Olivo group who are apparently taking over this suited and booted area of town in a Rick Stein Padstow-esque manner with their fish, meat and even gelato openings.The reception on arrival to Olivocarne (their meat restaurant) was relatively frosty. Not an overly warm atmosphere, walls blue and grey, it felt a bit clinical.Thank God the food warmed me up – top class Italian meat based goodness.Kicking off to a good start with Sardinian lardo on crisp breads (fat on toast to you & me) and beef tartare with grey mullet row..beef with fish… it worked...
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I finally get to try Olivocarne, after many meals at Olivomare which is one of their other restaurants serving seafood. Besides belonging to the same group of Olivo Restaurants, what makes the experience so enjoyable is the attentive and friendly waiting staff. I love the Italian mannerisms and their love for food.Olivocarne’s interior is also designed by Pierluigi Piu who designed that of Olivomare. He actually won the award, The 11th Modern Decoration International Media Awards, the RESTAURANT & BAR SPACE AWARD 2013, for his interior design of Olivocarne...
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