Mauricio Zarate, Pedro Sanson and Stefano Spataro met while working together at Teneriffe Italian institution Beccofino. Now, they've struck out on their own with Elementi.

Between them, Zarate, ex-Julius Pizzeria sous chef Sanson, and ex-Beccofino pizza chef Spataro make a well-rounded team. So when the trio came across the ideal space on Given Terrace, formerly Arrosto, which was already fitted with a Marra Forni woodfired pizza oven and a beautiful exposed brick fit-out, they decided to take the plunge.

Spataro handles the pizza menu, which is divided into classic rossa options – including the Salsiccia (scamorza cheese, pork sausage and onion) and Marina (mozzarella, white anchovies, artichokes and watercress) – while the pizza bianca get a little more creative, with choices such as the Trevisana (mozzarella, gorgonzola, radicchio, cherry tomatoes, walnuts and ham) and the Piemontese (mushroom puree, mushrooms, buffalo mozzarella and artichokes). Sfizio (which translates to “whim” or “fancy”) options include a calzone; a panini stuffed with fresh tomato, truffle stracciatella and basil; and Baciata (a crisp pizza sandwich filled with buffalo mozzarella, mortadella, pistachio and lemon).

Sanson is responsible for the rest. His menu includes pea and fontina cheese arancini; fried stuffed olives; and a trio of pastas, including artichoke, potato and sweet onion filled ravioli, and linguini with tiger prawns, garlic, chilli and bottarga. Eventually, Sanson will add more dishes such as a raw fish crudo with Brazilian peppers and a cut of the day with potato puree, crème fraîche and sautéed broccolini.

Zarate’s wine list includes a solid selection of Italian wines but also ventures into lesser known varietals and wines from South America, Turkey and Slovenia. Expect drops such as Crémant du Jura (a French sparkling wine made from a blend of poulsard, trousseau, savagnin, chardonnay, and pinot noir), a pét-nat made with pecorino (the grape, not the cheese), and a skin-contact grechetto.

Contact Details

Updated: May 19th, 2021

We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.