This sophisticated spot has all the makings of a modern classic. While its sister restaurant The Clove Club serves Michelin-starred plates in a pared-back setting, Luca’s glamour contrasts with its forthright food. The term ‘Britalian’ is a little laboured, but the focus on quality British ingredients through an Italian lens really works. Morecambe Bay shrimp in mace butter proves a natural companion to spaghetti, and salted gooseberries with olives is a fine way to start. The parmesan fries are light as churros, but the standout dish is canneloni bulging with decadent calf’s head ragu.
This article was published on 10th May 2017 so certain details may not be up to date.