Il Caminetto strikes that satisfying balance between moody and cosy. Sunlight floods the front bar, while the dining room beyond is a darkened space framed by curved archways and filled with pendant lights.
The menu is pan-Italian. Stuzzichini (starters) include creamy cheese polenta topped with porcini mushrooms, and soft stracciatella cheese with oven baked tomatoes, basil, Grana Padano and fried strips of pizza dough.
The pizza dough is rested for 72 hours and made using Italian stone-milled Petra flour, making for a light, fluffy and easy-to-digest crust. Find traditional margherita, capriciosa and Hawaiian pies alongside more boundary-pushing varieties such as umami-heavy boscaiola with stracciatella cheese, nduja paste, porcini mushrooms, thinly sliced speck and truffle oil. Vegan and gluten-free options are also available, including the vegan Notella calzone.
The pasta includes tortelli generously stuffed with potato, leek and king mushrooms; and potato gnocchi with asparagus, pumpkin cream and smoked ricotta. There are also several gluten-free pasta options.
To drink, grab a seat at the front bar for a Negroni or an Aperol spritz.