Gloria

The story

Past the long pink and grey Carrara marble bar, the main dining room is filled with colourful booths and Mediterranean greenery. A wine room lit by candelabras holds more than 1,300 bottles among old wooden tables. Downstairs, a 70s-style room with a mirrored ceiling and flowery carpet looks straight into the open kitchen. A team of 85 Italians, with Chef Antimo in the kitchen, cooks with produce from more than 180 small producers across Italy. Expect Puglian burrata with roasted datterini tomatoes, rigatoni alla Norma, ossobuco with polenta and a ten-layer lasagna, alongside cocktails such as the Sicilian Margarita. Desserts include tiramisu finished at the table and a lemon pie under 15cm of meringue. Birthdays and anniversaries are often marked with a card signed by the staff.