Maremma

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Maremma Brixton: Traditional Tuscan Cooking Meets Minimalist Design

The kitchen and its philosophy

Named after an unspoilt Tuscan region, Maremma operates as a dedicated Italian kitchen in Brixton. Executive chef Alice Staple guides a service built around simple seasonal specialities delivered via a charcoal grill and daily handmade pasta. Salumi, cheeses, and olive oil arrive directly from selected regional suppliers to maintain strict provenance. This straightforward method keeps the Italian cooking rooted in everyday habits rather than theatrical presentation.

Seasonal plates and regional flavours

Pumpkin pansotti dressed in melted butter and sage leads the pasta course alongside chestnut tagliatelle finished with cavolo nero, chilli, and new season’s olive oil. Pappardelle carries a velvety wild boar ragù, while rare breed meats rotate through the specials board. Guests seeking coastal flavours will find seared rosemary encrusted tuna paired with rocket and aged pecorino. Dessert plates move toward Stockwell honeycomb gelato or an elaborate tiramisu finished with artisan cheese and chestnut honey.

The dining room and wine programme

Exposed concrete walls and dark wood panels frame large format artworks in a space designed for quiet conversation. A curated wine list features bottles from Bolgheri, Val di Cornia, and the island of Elba that rarely appear elsewhere in the country. Reviewers noted this careful curation when awarding the venue a Good Food Guide rating recently. Italian cocktails sit ready at the counter for those who prefer a lighter start to the meal.