The space is bathed in warm light and when you step through the door, you’re greeted like an old friend. Inside, things are modern, with a terrazzo-tiled floor leading to the sleek curved bar in the centre of the room. On the other side of the bar is the open kitchen, making it easy for the floor staff to banter with the people working the pans.
All of the pasta here is hand-rolled, made fresh every morning. It’s put to good use across dishes such as a spaghetti mixed with kale pesto, walnuts, a soft cured yolk and truffle pecorino, and a stracci (torn pasta) that comes with duck ragu, currants and lemon thyme. (There’s usually one gluten-free pasta option on the menu, too.)