Spiga

Black & white film stills & huge mirrors suggest classy Italian rather than fast-paced pizza & pasta joint. It’s a suggestion that’s maintained by the sophisticated-sounding menu, though in reality not all dishes are up to scratch. Antipasti of cod carpaccio was over salty &, for dessert, pannacotta with raspberries & rum was too lemony. What comes in between is a lot better: huge portions of lobster linguine with a garlicky tomato sauce, or sirloin steak with new potatoes & green olives. The absolute highlight, however, are the dustbin-lid sized pizzas, arriving crisp from a wood-fired oven & liberally scattered with top-notch ingredients such as buffalo mozzarella, cured Italian bacon & sun-dried tomatoes – highly recommended washed down with a bottle from the reasonably priced, mainly Italian wine list.