From the understated interior – with high ceilings, marble bench tops and Thonet Bentwood chairs – to the antipasti bar and extensive wine list, a sense of classic simplicity lingers throughout Riccardo Momesso’s new eatery, Valentino.
Renowned for its love of slow-braised meats and hearty vegetables, Calabrian food has long held a place in the heart of many and Valentino is rewriting tradition in all the right ways.
If grazing is your thing, look no further than the extensive traditional antipasti list. Classics like marinated sardines and eggplant caponata find a comfortable home amongst more robust items such as pork filled zucchini flowers and lamb polpetti. But an Italian restaurant wouldn’t be quite right without pizza, pasta and satisfying, meaty mains. At Valentino, it’s almost as though the recipes from nonna’s kitchen have been nicked, updated and given a little polish.
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