The story
Cin Cin Hove brings modern Italian cooking to Brighton’s Western Road, rooted in the personal history of founder David Toscano and head chef Jamie Halsall. What began as a 1972 Fiat van serving street diner crowds in 2013 now operates as a neighbourhood kitchen where fresh pasta rolls out daily. David left a legal career to share the homemade salumi and bread that defined his upbringing, eventually partnering with Jamie to prioritize seasonal local sourcing. The kitchen treats Sussex beef and chalk stream trout as equal partners to ingredients from the Italian pantry, earning consistent praise from the 2026 Good Food Guide.
The menu rotates around sharing dishes that encourage diners to sample multiple textures throughout the evening. Crisp arancini often carry rich Venetian duck ragù paired with a bright parsley and garlic emulsion, while handmade pasta shapes include rigatoni tossed with mussels, kale and spiced sofrito. Sweet potato tortelli arrive finished with truffle sauce, crushed amaretti and sage, offering a clear contrast between earthy filling and nutty crunch. A five course chef’s progression provides a traditional route through the repertoire, complete with dedicated vegan and gluten free alternatives.
High counters place guests directly alongside the cooking line, though elevated tables at the rear offer a quieter vantage point for those preferring distance from the pass. The wine list draws heavily from regional producers across Italy, structured into guided flights that complement the seasonal small plates. Dinners conclude with either a classic tiramisu or a Piedmontese pudding layered with chocolate, caramel and amaretti, occasionally joined by a curated trio of Italian cheeses. This open layout supports the casual dining experience that early critics praised.
Recognition
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