Restaurateur Claudio Pulze (Al Duca, The Beehive) has pulled off four enticing destinations at Del Mercato: an Italian wine bar, informal trattoria and spruce ‘ristorante’, plus an artisan ‘panificio’ bakery spread over two floors of the Vinopolis complex. Each area has its own look and feel – soft lighting and high wooden tables work well for sharing a post-work pizza or ‘the world’s cheesiest calzone’ in the ground-floor space, while clean lines and statement fixtures define the first-floor dining room. Choose from intelligently updated classics (tagliatelle with wild-boar ragù and salted Sicilian ricotta delivers ‘really great, simple flavours’) or try a more modish combo such as grilled octopus with lentil cream, wilted lettuce, Amalfi lemon and sweet chilli. For dessert, indulge in a torta caprese with caramelised banana and eggnog sauce. Attentive, all-Italian staff are friendliness personified.
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