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.
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