DALLA

Before opening Dalla, chef Mitchell Damota built his reputation at East London wine bar P. Franco, known for its rotating chef residencies. He joined forces with Gianmarco Leone, previously at Claridges, and Gennaro Leone, owner of furniture showroom Spazio Leone, and between them the trio have created a neighbourhood restaurant of beauty and conviviality.

Seasonality sits at the centre of the restaurant's approach, with menus shaped not just by ingredient availability but by the regional cooking styles of Italy throughout the year. Winter dishes lean towards richer, more northern Italian influences, while summer menus shift towards lighter southern Italian cooking, with vegetables and seafood taking a more prominent role.

The menu follows the traditional Italian structure of antipasti, primi, secondi and sides, with dishes changing regularly. Desserts and cakes are displayed in a vitrine outside the kitchen, with tiramisu remaining a permanent fixture alongside a rotating cheese offering.

Be aware, tables of six guests have a £60 per person minimum spend (before service charge).