Lupa

The menu is a full‑hearted love letter to Roman cooking, with dishes arranged in the classic antipasti‑primi‑secondi style. Expect courgette flowers, supplì and silky carpaccio to kick things off, before moving onto handmade pastas like carbonara, amatriciana and cacio e pepe—each done with a devotion to tradition that keeps things simple but deeply satisfying. Mains might include slow‑roasted porchetta with crackling that snaps just right, lamb cutlets from the grill and seasonal plates that evolve with the kitchen’s whims. Desserts lean comforting and familiar; think ricotta tart or tiramisù, paired beautifully with a spritz or a glass of Italian wine. It’s Roman comfort food with a London edge, made for lingering, sharing and returning to often.