Cin Cin Fitzrovia

The story

Cin Cin Fitzrovia: Modern Italian Neighbourhood Dining in London

The Kitchen and Its Origins

Cin Cin Fitzrovia brings a modern Italian kitchen to the heart of London, tracing its roots back to a 2013 food van launched by David Toscano. He soon partnered with head chef Jamie Halsall to formalise their shared vision for honest, seasonal cooking. Their approach remains grounded in that early street-food ethos, prioritising well-sourced ingredients over pretension. This commitment to straightforward excellence earned the venue a Local Gem designation from The Good Food Guide.

Standout Dishes and Flavours

Fresh pasta rolls off the line daily, forming the backbone of a repertoire that shifts with the seasons. Guests often return for the duck ragù, which critics have praised for its depth, or the risotto nero prepared with soused cuttlefish and paired with regional reds. Lighter starters feature burrata served alongside fried polenta, drizzled with hot honey and pepperonata. Even playful items like the rabbit crocchette with wild garlic emulsion show how the team treats familiar formats with careful technique.

Room and Atmosphere

The dining room holds twenty-six covers arranged to keep sightlines open between the kitchen and the serving passes. Bright abstract artworks hang above tables, while the south-facing terrace captures afternoon light throughout the warmer months. Staff move efficiently through the narrow passages, maintaining a pace that feels relaxed rather than rushed. The layout encourages conversation, letting the quality of the Italian cooking take centre stage without overwhelming noise levels.

Drinks and Dessert

A curated wine list pulls selections directly from producers across the Italian peninsula, often paired with signature Negronis to start the evening. The bar maintains a steady rotation of bitter liqueurs and sparkling wines that complement the small plates format. When guests finish their meal, they typically choose from a rotating selection of baked sweets or chilled creams that mirror the season’s harvest. A weekly midweek supper club rounds out the schedule with three-course menus designed for easy sharing.