Combine vintage looks and confidence-inducing simplicity with ‘fantastic friendly service’ and it’s easy to see why Alloro stands out from the crowd. There’s attention to detail, too, with bread and pasta made in-house and the signature motif (alloro means bay leaf) popping up here and there. The kitchen doesn’t create waves, but consistently delivers tried-and-tested combos ranging from beef tartare with grain-mustard dressing to a salad of figs with goats’ cheese, walnuts and balsamic. Black-ink taglierini with squid is a good bet if some pasta is required, and next up there might be roast pork fillet with pancetta and stir-fried cabbage. Desserts can be as classic as tiramisu, or you could go for fresh melon with a sorbet and white-port foam. It’s back to the old country for the regionally minded wine list.
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