San Remo

1 reviews

195 Castlenau , London, SW13 9ER

SquareMeal Review of San Remo

An old-fashioned family-run trattoria, San Remo is much loved by its loyal band of diners for its consistently good cooking & charming staff. The tables are small & neighbours are close – so have that discreet conversation elsewhere – but your fellow diners are likely to be enjoying themselves. All the classic pastas are on the menu, generously portioned & properly cooked, but there’s plenty besides. A list of specials is chalked on a board; the kitchen revels in Italian classics, from chicken à la milanese to melanzane alla parmigiana, via prosciutto e melone. Chianti & Pinot Grigio provide the lubrication. The management’s determination that guests enjoy themselves to the full is further evidenced by an evening chauffeur service (local area only). The set lunch (£12.50 for two courses) is a bargain.

San Remo Location

195 Castlenau , London SW13 9ER

Opening times

Mon-Sat 12N-2.30pm 7-11pm

San Remo'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

27 April 2009

Having been recommended San Remos by some friends, I decided to go a for meal with my other. As soon as you walk through the door, the atmosphere is electic, partly due to the personality of the owner , Joe. You are instantly made to feel welcome, and you feel like you are in old Italy. You are spolit for choice regarding the menue, there is even its own risotto and pasta menu as well as the specials. The veal chop was to die for and my other friends were blown away by there fresh seafood pasta and fillet steak with sage and butter. I couldnt manage the puddings however the girls soon tucked into a platter of homemade cheesecake and Tirmasu. I have to say Joe made us feel so welcome, and you could defintly tell that this was a secret amongst the locals. I would defintely return here again and with a group of friends perhaps for my birthday, as the back can be hired for private functions.

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