Rucola at The Conduit

While navigating through the crowds of Covent Garden, it’s entirely reasonable that Rucola might have escaped your attention. You’ll find it on the fifth floor of The Conduit, a collaborative members' club facilitating social change and sustainability initiatives. Blessed with stunning views over London, Rucola specialises in low-waste northern Italian fare. It’s proof that, even in Central London, good food in a glamorous setting can be sustainable and reasonably affordable at the same time.

On a summer’s day, the dining room is laid-back and streaked with light. There’s a Brooklyn feel to it; a copper bar stretches the length of the restaurant while boho wicker shades complement lush planting. We make our way to the best table in the house: a majolica-tiled nook with white-blue rattan chairs on the terrace. It’s a serene scene with couples chattering softly as long grasses sway behind them.

With the London Eye soaring in the background, we start with a stimulating 58 & Co White Negroni led by a natural bittersweet honey aperitif and complemented by aromatic rosé vermouth. Among northern Italian classics, there are some twists. The bruschetta is a standout. On paper, it’s simple: tomatoes are substituted with earthy king oyster mushrooms on well-oiled, crunchy sourdough bread. It’s a generous starter, laden with meaty mushrooms daubed with confit shallot puree and enlivened by a tickly hit of wild garlic.

Rucola had already demonstrated an intense appreciation for the simple details, but the vongole, which arrives as an advert-worthy bowl of fettuccine, seals the deal. Slick with a zippy chilli-infused olive oil, pasta ribbons take on and amplify the sweet minerality of the fresh clams. As dessert rolls around, we’re back in the north. The tiramisu, or Tuscan trifle, is light and silky with an almost bouncy mascarpone cream topped with dark chocolate shavings.

Although the staff are friendly and relaxed, Rucola isn’t the place for speedy service or a quick meal. It’s a retreat, made for brunch and golden hour dinners with glasses of natural wine. The view is a bonus, but the seasonal low-waste dishes hold their own. This kitchen knows exactly what they’re doing and why.

Head up to the roof of The Conduit in Covent Garden and you'll find this chic central London members' club has a lovely terrace and restaurant - called Rucola - perched on the rooftop. Boasting views over Covent Garden's rooftops, the restaurant specialises in Northern Italian dining, signature cocktails, and natural wines, with a focus on doing things as sustainably as possible. As a result, this eco-conscious eatery offers a wealth of plant-driven dishes using thoughtfully-sourced ingredients.

One of the best rooftop restaurants in Covent Garden, Rucola offers incredible views from its fifth floor vantage point. During the summer, guests can dine al fresco to soak up some sunshine, but there’s also a covered pergola area for less balmy conditions. This chilled restaurant is inspired by the easy-going bars in Brooklyn, and features an open kitchen and central bar to connect the chefs and staff with the guests.

The a la carte menu features a range of starters, salads, pasta dishes and mains. Think morel and wild garlic bruschetta with confit shallot dressing, spaghetti con vongole, fresh market fish with Jersey Roal potatoes and salsa verde, and salt baked celeriac wit green apple and truffles.

If you’d like to pop in for a bite before or after a show, then take a look at its pre- and post-theatre menus, which feature two or three courses for a set price. It also offers an indulgent brunch menu at the weekend, complete with brunch cocktails and the option to add half a bottle of Champagne to your meal if you wish.

The drinks menu at Rucola also reflects the restaurants’ sustainable principles, offering a selection of both classic and natural wines. All have been chosen for their unique qualities and characteristics, but you’ll find that its natural selection is made using traditional methods with minimal intervention.

Finally, a series of signature cocktails features unusual and intriguing ingredients. Take Oaxaca Sour, for example, a punchy creation made with mezcal, strega, lemon, aquafaba and smoke.