| Chelsea, Kensington, Knightsbridge

Ex-lawyer turned chef Guglielmo Arnulfo has opened this new Italian restaurant specialising in dishes from Liguria. The menu includes stuffed courgette blossoms, Troffie al Pesto – a Ligurian speciality pasta with just flour and water, and Cuttlefish in Zimino – Tuscan cuttlefish stew. There will also be a luxury wine cellar with private dining on the lower ground floor, seating up to 15.

Restaurant details

343 Kensington High Street London W8 6NW
Nearest station: High Street Kensington
Telephone number: 020 7603 3888


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343 Kensington High Street London W8 6NW


Critic reviews - total score 6.5 out of 10

Critics' score: 6
Zoe Williams Telegraph
Reviewed on October 21, 2013
"Look, it's not consistent and now that I look at it bald on paper, it's not cheap. But there are so many things about it that are dead right – the look, the service, the tempo, some of the food – that I wouldn't write it off too soon." READ REVIEW

Critics' score: 6.5
Giles Coren Times
Reviewed on September 28, 2013
"The menu was a short and dazzling one: salmon carbonara, lamb with coffee, conchiglioni with rabbit, salt cod tempura, quail breast with agrodolce vegetables… And I think if it were a little nearer home I would want to be coming here a lot." READ REVIEW

Critics' score: 6
AA Gill Sunday Times
Reviewed by August 18, 2013
"Now, it’s not my job to offer advice to restaurants. But this pasta is too good, too rare to lose to another Thai takeaway or bleeding burger bar. So, as the esteemed restaurateur Michael Caine once so succinctly put it: “Blow the bloody doors off.”" READ REVIEW

Critics' score: 6
Richard & Peter Harden's Estimated score
Reviewed on August 08, 2013
"There had been hints on our visit that there is indeed a good restaurant here struggling to get out… but, in our view, it needs someone to ‘get a grip’ if it’s ever going to be liberated." READ REVIEW

Critics' score: 7.5
Lisa Markwell Independent
Reviewed on July 14, 2013
"Acciuga is, it seems to me, authentic. Honest food from a specific area of Italy (Liguria and, stretching slightly, Piedmont) made with clarity and not foolishly overpriced. It is not going to set the world on fire but sometimes, maybe more often than we admit, we'd rather eat to satisfy our stomachs than our curiosity." READ REVIEW

Critics' score: 8
Fay Maschler Evening Standard
Reviewed on July 24, 2013
"The fourth star in this review is for the pastry chef whose breads, desserts and petits fours are masterful." READ REVIEW