Nicola Batavia made his name at the Michelin-starred Ristorante Birichin in Turin, but recently teamed up with seasoned London restaurateur Paolo Boschi to launch Casa Batavia – although the concept seems to have lost something in translation. Cream walls & black leather chairs lend an air of austerity to the airy space, which is softened by playful graphic prints. Portions are small & the kitchen didn’t seem to be totally focused when we dropped in, with poor timing & some signs of sloppy technique. On the plus side, proper, handmade pasta with sweet, plump mussels & clams is textbook stuff, likewise roast pork fillet with tuna sauce (a satisfying take on vitello tonnato), & a perfectly wobbly pannacotta. Bread comes with wondrously fruity Umbrian olive oil, while the bill arrives perversely with a box of Haribo-style sweets.
Are you the restaurant owner? Click here for Links & Logos
Travel to Casa Batavia in style with London's leading minicab firm Addison Lee.
Get a quote »