Padella
What they say
“At Padella, we aim to make the best pasta in the world and make it accessible for everyone. We use local wherever we can, for example we get our guanciale from Cobble Lane Cured, a charcuterie based in Highbury (so on our doorstep) and it tastes fantastic. Padella’s menu is dictated by seasonality. This means we have built strong relationships with our suppliers, working closely with them far in advance in order to get the most delicious-tasting fresh produce as possible and ensuring a short supply chain. We work closely with small producers in Italy who have single-estate olive groves and press in-house. Despite it being further from us, we buy in one bulk order, limiting our carbon footprint as much as possible.”
Signature Dishes
Tagliarini with courgettes, brown shrimp, lemon, and chilli; matalacci with guanciale, peas, grellots, and pecorino Romagna; and our eight-year-old sourdough.
What we say
Trullo was already one of London’s most talked about and original new restaurants when it opened Padella, which has gone on to be probably the single-most sought-after restaurant destination in town. The queues are immense and the nay-sayers are as close to zero as we’ve ever seen. Padella is more than just a pasta joint. It is a revolution.
What others say
“Then an absolute barnstormer, barrelling straight to the top of my desert island dishes: those pici cacio e pepe ... utter, head-turning alchemy.” –Marina O’loughlin, The Guardian
What
A high-quality, affordable, fresh, handmade pasta bar in Borough Market, London
Who
When
Address
Website
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Price guide
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