Best Italian in Central London

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Tagliatelle with Beef and Pork Ragu

Regarded as a Soho institution staple, this 'yolk-yellow' handmade pasta is dressed in a 'rich, vinous, slow-cooked' sauce that critics say you'd be pleased to find in Italy.

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Pizza slice

Gigantic and inexpensive, a must-order classic to enjoy while taking in the history of London's oldest Italian deli.

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Shaved Radish, Celeriac & Pecorino Salad

This Umbrian-inspired dish is a menu staple; critics highlight it as a standout example of the kitchen's 'unfancy charm' and regional focus.

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Tagliatelle with roast ceps/porcini and 24-month aged Parmesan Reggiano

Reviewers highlight the 'excellent texture' of the hand-made pasta combined with the 'earthy mushroom flavour' and the 'richness of the cheese.'

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Spaghetti al Cartoccio

The house signature and a 'greatest-hit' of the menu: a mountain of seafood pasta baked and served theatrically in a greaseproof paper bag.

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Penne con Vodka

Regarded as a staple with 'nice things being said' by critics; it remains a reliable, universally praised pasta choice for those new to the menu.

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La Gran Carbonara

The viral benchmark dish served tableside, stirred up in and then served from a huge round of pecorino cheese.

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Bluefin tuna e melone

Described as a 'real winner' and 'as pretty as a picture,' this dish features a successful combination of seriously sweet melon and raw tuna with Italian ponzu and basil.

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Chicken Escalope Sandwich

The restaurant's showstopper; the chicken is boned, bashed, and breadcrumbed in-house each morning, then served on fresh ciabatta with lettuce, tomato, mustard, mayo, and a crucial squeeze of lemon.

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Parmesan Fries

Described as the 'exquisite love child of a churro and a croqueta,' these 'gossamer-light and greaseless fingers of cheese' are a Luca trademark that critics claim they could eat by the 'family bucket.'

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Silk Handkerchiefs with Walnut Butter & Confit Egg Yolk

The undisputed signature dish; described as 'casually orgasmic,' it features paper-thin sheets of pasta draped in a 'heavenly,' 'sticky, nutty, gritty mess of butter.'

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Tortelloni With Lamb Ragù

Hand-made tortelloni stuffed with a spicy Cornish lamb ragù and served with a rich tomato sauce, Parmigiano Reggiano, and fresh basil.

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Cappuccino

A "frothy cappuccino" prepared on a legendary Gaggia espresso machine that has been "choking away" since the café's early days; it is credited with easing patrons out of "jet-lagged haze."

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Quiche and salad

The reliable, editor-mandated must-order choice for a quick and satisfying bite before a show.

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Antipasti Board

Described as 'groaning with Italy’s greatest hits', this board includes nocerella olives, silky mortadella, superior pecorino, and ribbons of warm grilled courgette; it is easily large enough to serve three as a starter.

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The No. 9

Regarded by regulars as a near-iconic combination of roast chicken, bacon, cheddar, gherkin, lettuce, and tomato on a roll.

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The Bondola Panini

The house classic balancing silky mortadella with the sharp bite of marinated artichoke hearts.

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Monkfish

Thick cylinders of marble-white flesh served with a 'tarragon-spotted beurre blanc' that critics described as 'marriage material' and luxurious enough to keep one 'furnished with Champagne'.

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Protein Power Breakfast

A classic combo of poached eggs, smashed avocado and toast and tomatoes

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Penne Alla Vodka

Known as a staple of Grasso's 'hearty comfort food' menu, this dish is praised for its 'lovely creamy tomato taste' and massive portion sizes.

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Nonna

Perfectly soft meatballs in a crispy ciabatta and tomato sauce - my go to order every thime

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30-Egg Yolk Tagliolini al Tartufo

The restaurant's signature dish; when executed correctly with vacche brune parmigiano and butter, it is described by critics as absolute 'heaven.'