Loop -
Lizzie Mabbott The concept of this restaurant is guest chefs doing residencies, so the menu changes weekly. I visited when Fabrizio Ricotta was cooking and we had a lovely time. Food was delicious, especially the parmigiana Bianca, and the dessert - semi freddo with amaretti and sour cherries - was so good we ordered it three more times. The service is sweet and personable, and the space is intimate. There are a couple of large sharing tables and seats along a side bar - there aren’t (if I recall correctly) individual 2-top or 4-tops, so bear in mind when you book.




