Italian restaurant Fiume is the brainchild of restaurant group D&D London and Italian chef Francesco Mazzei. Located right on the bank of the river Thames (Fiume is Italian for River, after all), this stylish yet relaxed spot can be found in Battersea Power Station’s Circus West Village serving rustic southern Italian fare. Francesco has created a menu inspired by the food of his homeland – wholesome, hearty and authentic - and using only the freshest Mediterranean ingredients. While Francesco oversees the restaurant, the kitchen is led by head chef Pasquale Cossolino, with both chefs hailing from the same region in southern Italy.
The décor is designed by Macaulay Sinclair, who’s also the brains behind the likes of Hawksmoor and Dishoom. Natural materials such as oak, stone and marble create a calm yet stylish setting, with injections of colour coming from blue upholstery and artwork on the walls. Warm-toned hanging lights add to the naturally bright interiors while a large, open wine case showcases its strong collection. On warmer days, diners can take in the views of the Thames on the alfresco piazza, which is decked out with terracotta pots and lemon and olive trees.
Expect a crowd-pleasing menu focussed on Italian classics. Cicchetti and antipasti takes the form of scallop with honey and 'nduja, and fried calamari with tropea onion and chilli jam. The ‘primi’ course includes spaghetti cacio e pepe with truffle, and tagliatelle with Welsh lamb ragout, mint and pecorino, all made with daily-made pasta. While ‘secondi’ includes grilled sea bass with tenderstem broccoli and mash potatoes or spicy fregola, mussels and cannellini beans. For something more laid-back, there are plenty of pizzas topped with an array of inspired toppings. And dessert features new takes on Italian favourites, such as vanilla pannacotta with coffee and staranise sauce. There is a child-friendly menu available, too, as well as a changing seasonal menu, focussed on white truffle, for example.
From the drink's menu, there is a strong selection of negronis and signature cocktails, as well as Italian wines, beers, aperitifs and digestifs.