9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor
WHY GO? Gianmaria Zanotti’s much loved
establishment is bustling and usually crowded, but the
excellent kitchen and well drilled waiting staff keep the
whole place ticking over nicely.
WHAT TO ORDER?
The menu focuses on traditional
Italian favourites, taken out of the ordinary with topquality
ingredients; portions are very generous as
well. Begin with parma ham and melon, sinfully rich
mozzarella in carrozza or leave the choice to the chef’s
selection of mixed antipasti. There’s a good range of
pasta – the unctuous linguine with squid ink is especially
fine – as well as risotto and pizza. Picks of the main
courses include rosemary-infused steak alla fiorentina,
tasty grilled baby chicken and delectably moist sea
bass baked in a salt crust. Desserts also look familiar,
but outstrip most similar offerings in town; tiramisu,
zuppa inglese (similar to a trifle) and amaretto-packed
zabaglione present a choice of sweet endings to a
Zanotti’s full list of over
600 bottles is magnificent,
an Aladdin’s cave of Italian
viniculture from all regions.