With the plethora of pizza and pasta joints in the capital, an Italian restaurant that concentrates solely on flavoursome, seasonal cooking is very welcome. Wolf has the proper Italian approach to cooking: taking the best ingredients and garden-fresh vegetables to create authentic dishes. On the menu there’s the likes of lamb neck with Jerusalem artichoke crisps, served with a rich Italian bean stew, while the ragu blends wild boar and porcini. Home-grown tomatoes are seasoned with chervil and chilli, while to drink, there’s an Italian wine list and seasonal cocktails which rely on home-infused spirits.