Quirinale

A blaze of white and beige, this casually elegant basement restaurant virtually on the banks of the Thames serves exquisite Italian fare to foodies, politicians and those who know a good restaurant when they find it. Highly recommended dishes from highly acclaimed head chef Stefano Savio include the timbale of crab, and malloredus (delicate homemade pasta in a ragu sauce) starters, followed by a kingly roast breast of guinea fowl stuffed with sweet ricotta and black truffle. You'd be mad not to sample the cheese selection, helped perhaps by the charming and dedicated manager, John Iglesias. The wine is pricey, but since when did quality come cheap?