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Square Meal Review of Tentazioni ?

SquareMeal Review
Riccardo Giacomini’s high-end Italian has been a strong performer in the area for 20 years and hasn’t changed much during its lengthy tenure on the Shad. Regulars still flock for “creative food based around regional flavours”, enjoying a raft of cicchetti snacks and aperitivi cocktails as well as full-blooded trattoria food with a modern accent – think pork fillet with liquorice infusion, braised turnips, baby carrots and thyme sauce. Crisp, deep-fried arancini stuffed with beef ragù are a high-point, as are mighty bowls of thick spaghetti studded with peppery Neapolitan sausage, smoked mozzarella and black truffle – gutsy, convivial dishes that struck us as slightly out of place in such starched, formal surrounds. In spite of this, readers reckon that warm Italian service is the restaurant’s “crown jewel”. To drink, patriotic wines are joined by artisan Italian beers.


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Private Dining at Tentazioni


Private Room Capacity
Room for 25 people 25

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Tentazioni 4

Head Chef Alberto Modena came to London in 1997 then in 2002 he worked at Tentazioni for a year. After he decided to leave London and go back to Rome. Between years 2003-2014 Alberto experienced different kind of cuisine, working also for Michelin starred restaurants in Rome such as “La Pegola” or “Il Focarile”. When Riccardo, the owner and former chef of Tentazioni asked him to come back to Tentazioni and work with him, he didn’t think twice. In London Alberto feel free to prepare adventurous meals involving either fish, meat or dessert. The cooking technique he has adopted in London is quite modern and contemporary even though the flavour of each dish has to be absolutely Italian. In this way Alberto can present every dish with an original style and traditional taste such as Open Raviolo with Fresh King Scallops, Asparagus and Martini Dry Sauce or Oven Baked Monkfish Medallion, Pan fried King Scallops and Colonnata’s Lard with Soft Octopus Tortello Served with Broad beans, Peas and Broccolo Sauce

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