Dita is a weekend-only restaurant in Islington, located within the Islington Arts Club on Upper Street. It’s the first independent project from chefs Louis Korovilas and Taylor Sessegnon-Shakespeare, who previously worked together at Pied à Terre and later at Bancone. The restaurant is small, with just 27 covers, and operates as a weekend residency with a set menu format alongside a more recently introduced à la carte option.
The menu is rooted in French and Italian traditions but reflects the chefs’ broader influences and training. A six-course tasting menu is available, built around seasonal produce and less familiar cuts. Dishes change regularly but examples include broad bean orzotto with glazed chicken wing, beef carpaccio with oyster mayonnaise and artichoke, and aubergine scarpece with clam bagna cauda and crispy palourde clams. Sharing plates such as whole suckling pig belly for two appear occasionally, with a focus on whole-animal use rather than pre-prepped cuts.
Desserts are a key feature, drawing on Taylor Sessegnon-Shakespeare’s pastry background. Recent dishes have included rooibos doughnuts and a lime pavlova with cucumber and strawberry granita. Those booking the set menu receive an additional off-menu course, such as red prawn crudo, served as a surprise on the night.
The room itself is painted in deep aubergine tones, with large windows on two sides allowing in plenty of natural light during the day. Furniture is mismatched, with a slightly shabby but welcoming feel. In the evening, the space is lit by candles, creating a quiet, intimate atmosphere.
Service is personal, with the chefs present in the kitchen throughout the weekend. Staff aim to provide a level of hospitality that includes small touches, like complimentary house-made bread. The restaurant operates with pre-paid bookings and encourages reservations, though walk-ins are accepted when space allows.
Dita is aimed at diners looking for something more personal and less formulaic. It combines confident, technical cooking with a relaxed setting and a changing menu that reflects the chefs’ shared experience.