Eccentric, but in a good way, this characterful trattoria has won the hearts & minds of Richmond locals. Wine & oil bottles, & displays of fruit & cheese, are crammed into the already cluttered room. Tables are so close together that diners often start conversations with their neighbours. Customers must leave the ordering to chef-proprietor Riccardo. He serves four or five antipasti, whatever ravioli he has prepared, & a main course (slow-cooked chicken stew or suchlike). He also chooses the wine his guests will drink & seems inconsolable if they refuse his pièce de resistance, the tiramisu. Since the kitchen only has to concentrate on one menu, each component is usually well-prepared, but diners need to be hungry & easy-going to enjoy a meal. Explain any dietary requirements when booking.
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