Londrino

22

"VERY GOOD"

1 reviews

36 Snowsfields , London, SE1 3SU

Londrino London restaurant South Bank salmon
Londrino London restaurant South Bank interior dining room
Londrino London restaurant South Bank octopus
Leandro Carreira London restaurant bar chef

SquareMeal Review of Londrino

22

"VERY GOOD"

Chef Leandro Carreira is the brains behind this super-sleek operation, which looks like an urban chic oasis tricked out by Oliver Bonas, all geometric tiles, soft greys and brushed concrete. Earning his stripes at a succession of East London hotspots, including Viajante and Lyle’s, Carreira’s style takes his native Portuguese cuisine as a base but adds international influences, with a particular nod to Japan. It’s inventive and surprising cooking that doesn’t always gel, but when it does, it’s glorious. Stand-outs on our visit included soft slivers of squid in a lip-smacking umami-rich miso broth with celeriac crisps, and moist presa paired with dry buttermilk and salsify. An unusual dish of fermented potato (it gives the humble spud an apple-like note) dipped in a glowing orange globe of egg yolk caused heated debate: love it or hate it? You decide. A dessert of grilled brioche soaked in sour caramel with crisp bites of hazelnuts was less contentious: it’s an instant hit. An on-trend drinks list keeps pace with the creative food, from the oh-so-hip P&T aperitif (white port and tonic) to new-wave Portuguese wines such as the red Vinho Verde from biodynamic producer Aphros. 


Londrino Location

36 Snowsfields , London SE1 3SU

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020 3911 4949

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Opening times

Tues-Sat 12N-2.30pm 6-9.30pm Sun 12N-3pm

Londrino's Reviews

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Food & Drink: 10.0

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Service: 10.0

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Atmosphere: 10.0

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Value: 10.0

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Food + drink: 5

Service: 5

Atmosphere: 5

Value: 5

30 August 2018

I visited Londrino on a friends recommendation, taking a client for a business lunch. Everything they do here is impeccable. From the gin and tonic with a dill twist to the oysters that were out of this world. Really reasonably priced too especially considering the obvious passion that has gone into every dish.

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