Rotorino 22

Squaremeal Review of Rotorino ?

A co-production between Dock Kitchen chef Stevie Parle and bar supremo Jonathan Downey, Dalston’s Rotorino boasts some pedigree. Certainly, it’s among Kingsland Road’s more professional venues, but it has an endearingly grungy appeal featuring loud 1970s patterns and wine bottles full of garage-forecourt flowers that wouldn’t look misplaced in a hip student bar. Parle’s River Café background influences an all-Italian menu divided into antipasti, primi and secondi, then subdivided into odd categories of ‘stove’, ‘cured in Highbury’, ‘soup’ etc. It’s gutsy grub, not always as finessed as you might hope, but characterful nonetheless. Dig into rigatoni lunghi with ricotta salata, pig’s head terrine, or a trio of beef, chickpea and rocket bruschette, followed by hanger steak or a family portion of burrida fish stew. The wine list, by Street Vin’s Ruth Spivey, goes big on Italy. “Welcoming and stylish” is one fan’s verdict.
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Online Offers ?

Roastorino: 4 courses £30pp

From a set menu.

Available: 25 June 2017

Max: 6 people

Expires: 03 September 2017

Maximum of 6 diners. Includes VAT, excludes service.

Rotorino
1

Rotorino

434 Kingsland Road, ,London E8 4AA

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May 2014

We were looking for a quality, local Italian in Hackney to make a change from the abundance of Turkish fare along Kingsland Road and we were not disappointed (until we left). The starters (Pig's Head Terrine / Buffalo Mozzarella / fennel-cured Coppa) did their job: tasty bites to whet the appetite alongside a cold beer. The pastas (small) (Sausage Casarecce / Pea Gnuddi) were cooked perfectly and the hanger steak I got for main was a bargain: succulent and meaty with a chargrilled crust on the outside...

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Kingsland Rd Diner's rating

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  • Food & Drink: 9
  • Service: 4
  • Atmosphere: 7
  • Value: 7

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  1. Published :

    Gingle lists everything :: Gingle lists everything Rotorino

    I had wanted to go to Rotorino since it first opened but neither of my foodie partners in crime were keen. They may have had a point, as it was a little hit and miss.

    My companion was a bit of a glutton and wanted to do it right – a primi, secondi and thirdi course. Plus dessert. I knew I wouldn’t be able to manage that much but was happy to try a bit of his along the way. He ordered the bresaola as his primi, whereas I, of course, couldn’t resist the bread-based starter of ‘Three toasts’ – three rather large slices of bread topped with tomatoes, cannellini beans and cime de rapa (not all at once). These...
    More from Gingle lists everything »

  1. Published :

    Gingle lists everything :: Gingle lists everything Rotorino

    I had wanted to go to Rotorino since it first opened but neither of my foodie partners in crime were keen. They may have had a point, as it was a little hit and miss.

    My companion was a bit of a glutton and wanted to do it right – a primi, secondi and thirdi course. Plus dessert. I knew I wouldn’t be able to manage that much but was happy to try a bit of his along the way. He ordered the bresaola as his primi, whereas I, of course, couldn’t resist the bread-based starter of ‘Three toasts’ – three rather large slices of bread topped with tomatoes, cannellini beans and cime de rapa (not all at once).
    More from Gingle lists everything »

Stevie Parle

Stevie Parle had achieved more before he was 30 than most chefs achieve in a lifetime. He left school at 16, hotfooted it to Ballymaloe Cookery School, worked at The River Café and Moro, and was awarded the Observer Food Monthly’s Young Chef of the Year plus a Daily Telegraph column by 25. Parle was also ahead of the pop-up game with his Moveable Kitchen, which led to his first restaurant Dock Kitchen (2009), followed by Rotorino in 2014.

Essential Details for Rotorino

  • Address: 434 Kingsland Road,, London E8 4AA
  • Telephone: 020 7249 9081
  • Website:
  • Opening Times: Mon-Fri 6pm-Close Sat 5pm-close

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