Carluccio's Richmond

1 Reviews

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SquareMeal Review of Carluccio's Richmond

Carluccio’s signature blue & white awnings have been brightening up high streets (& boosting house prices) since 1999. These classy-looking caffè/delis are places to use rather than adore, whether for a mid-shopping pit stop or for an impromptu lunch with pals or family. Open all day, they’re a good shout for a pick-me-up espresso or Prosecco (depending how the day’s going). The mid-priced food is ‘reasonably good’ rather than stupendously so, but the chattering classes still pile in for their fix of Puglian olives, wild boar ragù, pasta alla puttanesca & osso bucco milanese. ‘Stick to the simpler stuff’, advises one regular. The produce in the shop is rather more drool-worthy: ‘I would refuse to leave without making a purchase from the deli’, insists one fan. Wise words.

Good to know about Carluccio's Richmond

Average Price
££££ - £30 - £49
Buzzy, Fun
Food Occasions
Afternoon eating, Afternoon tea, Breakfast
Child friendly

Location for Carluccio's Richmond

31-35 Kew Road, London, TW9 2NQ

020 8940 5037


Opening Times of Carluccio's Richmond

Mon-Sat 8am-11pm (Sat 9am- ) Sun 9am-10.30pm

Reviews of Carluccio's Richmond

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1 Reviews

David H

We normally enjoy Carluccio's, but I'm not so sure about this branch
03 January 2015
We make a point of eating in restaurants up and down the scale, and we'll eat in Carluccio's maybe two or three times a year. We normally enjoy it, having developed a strategy that involves choosing only relatively simple food, like soup or starter, pasta and coffee with a glass of one of the cheaper wines. We've found we like this better than their attempts to shine with more complex and extravagant dishes or finer wines. We'd been for a walk and arrived at a largely empty restaurant ready to eat. We don't usually expect lots of atmosphere at Carluccio's- its an "easy to keep clean" sort of place but this one seemed to have less to offer than the other branches we've eaten in. Otherwise it was the mixture as before for us, and we both ignored the persistent attempts to up-sell ( that are more intrusive than anywhere else we know) and settled for soups and pastas that we'd eaten and enjoyed in other branches. The issue here is that despite the dishes looking the same as we'd been used to, both our pastas were very much down in flavour, against our previous experience, and the focaccia served with the soups was a pale imitation of the real thing. I imagine that the recipes and ingredients are centrally controlled which I suppose means that this kitchen might not be cooking these dishes too well. Pity. We're not talking inedible here, but we would say that the food we ate here this week wasn't too interesting.
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