Bianco by name and by design, with white-painted walls and chairs, this branch of the well-liked indie pizza group aims to create a genuine Neapolitan vibe – thanks to its rustic interiors, ebullient Italian staff and carefully sourced ingredients from the homeland. The white theme extends to the pizzas, so you’ll find a fistful of ‘pizze bianche’ (no tomato sauce) alongside classic margherita and quattro stagioni. At the centre of things is the wood-fired oven, which gives the “steaming” pizzas their delightfully crispy crust. The menu also offers an assortment of homemade pastas (pappardelle with duck and wild mushrooms, say), plus grills and trattoria staples ranging from grilled scamorza cheese with caponata to beef tagliata with balsamic reduction. To drink, a crisp, floral Prosecco from Jeio Bisol is among the interesting bins on the regional wine list.
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