British diners are probably more familiar with the food of southern Italy, tomato-rich but there is also the more elegant cuisine with an emphasis on meat and dairy. Most of the dishes come in three sizes, allowing the curious to range freely through a selection of small plates. The menu changes frequently, incorporating whatever is in season, but the guiding principle shines through: classic dishes precisely cooked and smartly presented. The cheese and charcuterie board are hard to resist and a pile of parma ham, pistachio-studded mortadella and creamy burrata is just the excuse you need for a visit.