The story
La Terra in Bath launched in 2021 under chef Alessandro Scola and front-of-house partner Vito Scaduto, who previously worked across several of the city’s most respected kitchens. Their Italian cooking draws directly from Scola’s family traditions, blending time-honoured techniques with contemporary adjustments. The Italian kitchen operates efficiently near the rear, allowing guests to watch plates come together while receiving steady, familiar service that The Good Food Guide noted for its reliability. Regular diners often return for this seamless blend of hospitality and consistent execution.
The menu highlights seasonal British produce alongside imported staples. A slow-cooked pork shoulder croquette arrives with pickled kumquats and peach puree, offering a meaty contrast to the bright fruit. Coastal catches feature prominently, particularly the Brixham plaice served with Sardinian fregola and a garlicky bagna cauda. Traditional Roman gnocchi made from semolina provides another strong option, pan-fried until crisp and tossed with guanciale, earthy mushrooms, roasted squash, and pan juices.
Service runs smoothly through a light, airy layout designed by Vito Scaduto to welcome both solo travellers and larger groups. Pale walls and cool grey marble-topped tables provide a neutral backdrop for the busy open kitchen. Vintage wall sconces cast a warm glow over plush red seating, grounding the minimalist palette. Guests typically settle in for unhurried lunches or relaxed evening meals accompanied by a curated list of predominantly Italian wines available by the glass.
Recognition
Details
History
1 Rosette Award for Culinary Excellence
It opened in 2021 but La Terra has the feel of a long-established Italian restaurant, with faithful regulars welcomed as friends and cooking rooted in chef Alessandro Scola's family traditions. He and business partner Vito Scaduto (front of house) worked in some of the locality’s more renowned establishments before teaming up for this project – and it runs like a well-oiled machine, from the on-point service to the thrum of the open kitchen at the back. The interior is light and airy, the pale walls and cool grey of the marble-topped tables warmed by vintage wall lights and red padded seating. Scola's cooking combines traditional Italian recipes and ingredients with contemporary creative flair. A starter of lamb shoulder croquettes with kumquats and jus lacked crunch but was meaty, full-flavoured and satisfying, while exceptionally good burrata (from Puglia) was fittingly paired with sweet pear, bitter chicory and crunchy, buttery pine nuts. Sourcing is impeccable: a pearly piece of Brixham plaice, cooked just-so and served with fregola, salty-garlicky bagna cauda and earthy Jerusalem artichoke purée was a high point of our visit, while a plate of traditional Roman gnocchi was equally delightful – made with semolina, pan-fried until burnished and served with crispy fried guanciale, sprightly wild mushrooms, butternut squash and unctuous pan juices. To conclude, an Amalfi lemon posset with curd and burnt white chocolate offered a novel spin on a classic recipe. Wash it all down with well-sourced, mostly Italian wines, including a decent selection by the glass.
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