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Just when you thought that London had tried and tested all possible food combinations, out of the leftfield comes this bold Italian, which gives equal billing to steak and tuna. But this is no gimmick, even though passers-by get a stop-and-stare window into the ageing cabinet, where whole fish and huge cuts of meat dangle artistically. The steaks are from Fassona beef, native to Piedmont and renowned for its low-fat content as well as its superb flavour, while the bluefin tuna is carefully aged for seven days and served in unusual ways (try it smoked, salted, in a ragù or served as meaty tagliata). But it’s not just about the food: Macellaio’s striking design, knowledgeable staff and fun atmosphere help make the experience even more memorable, while the wine list is peppered with big finds from small producers.
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