Zafferano

Zafferano is unusual this way: often when we go to an Italian restaurant, the welcome is so warm and the food and wine are so good that we drift out at the end of the meal feeling as if the staff sort of love us. At Zafferano the food is unarguably good, as is the wine. But that loving feeling is replaced by a colder professionalism. This may suit you? Zafferano got onto the map when superchef Giorgio Locatelli was in the kitchen and all was right with the world. Then he left to set up his own gaff, the dining room was redecorated, and, voila, tout Belgravia is still delighted to pack out this hugely-popular Italian restaurant. The secret is in the chef, Andrew Needham, and his impeccable cooking. The decor is traditional and comfy, the tables very intimate with one another, and the place buzzy with diners. Dishes change frequently, and have been known to include starter of crab salad with cucumber and celery, or bersaola with goats cheese dresssing, past of gnocchi with black truffl"Despite losing its mainspring - Giorgio Locatelli - a couple of years ago, Zafferano continues to pack them in. The service is slick, the dining room crowded but comfortable, the food is very accomplished, and very authentic. - © Evening Standard 2003 / Charles Campion" - Critic reviewAverage price - £40 (€56)