The story
Battuto champions simplicity, handmade cooking, and above all, the pleasure of eating. The kitchen draws heavily on Italian traditions, with quality and seasonality of ingredients as the guiding inspiration. This approach has earned the restaurant a Michelin Bib Gourmand – an award that recognises good quality, good value cooking.
The daily menu changes with the seasons, but offers a consistent thread of Italian soul. Starters include classics like olives marinated with citrus, a suppli al telefono filled with provolone and basil, or polenta fritta paired with salmon gravlax and herb labneh. A stracciatella with broccolini, lemon and sunflower praline stands out among the antipasti, as does a vitello tonnato – roasted veal flank with creamy sauce and fried gnocchi.
Handmade pastas feature prominently: tortellini nero stuffed with salt cod brandade, served with mussels and saffron; radiatore al limone in white wine and lemon; mafaldine with a slow-cooked beef cheek ragù, tomato and red wine. Desserts are equally considered – a tiramisu for two, a tart with salted caramel and chestnut Chantilly, or torta mimosa made with olive oil cake, vanilla cream and candied pineapple.
The dining room is intimate, and reservations are required – a reflection of the care taken in every detail. An interesting wine list complements the food, and air conditioning keeps things comfortable year-round. Battuto is a place where Italian cuisine is celebrated with honesty, warmth and a clear respect for ingredients.
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