Motorino

The story

Motorino London: Modern Italian Dining at Pearson Square

The Kitchen and Its Origins

At Motorino London, the modern Italian kitchen operates under the direction of Michelin trained chef Luke Ahearne, who joined the project after his successful tenure at Marylebone’s Lita. He partnered with Stevie Parle to build a service model that prioritizes a narrow selection of carefully sourced ingredients over sprawling menus. This disciplined approach helped secure the venue a spot near the top of the National Restaurant Awards rankings. The team treats regional traditions as flexible frameworks rather than rigid templates.

Plates Built on Provenance

The Italian cooking here highlights light Wildfarmed focaccia brushed with rosemary butter and olive oil, setting a clear standard for every course that follows. Chopped Dexter beef arrives with fermented green chilli and porcini ketchup, resting beside shoestring fries that soak up the savory juices. Larger plates feature a Hereford flank aged 35 days, finished with either a rich chianti reduction or cracked peppercorn sauce. Every component traces back to dedicated British producers like Tom Adams at Coombeshead Farm.

The Dining Room and Cellar

Jonathan Downey shaped the beverage program to match the food, offering an accessible yet broad selection of cocktails and European wines priced between £38 and £180. Guests can order an olive negroni crafted with Manguin gin or request a crisp Dill Boy Martini blended with Chase vodka and dill aquavit. The main hall features polished surfaces and abundant natural light, creating a space that recent publications have praised for its architectural elegance. Three private dining rooms extend the capacity for groups ranging from eight to over thirty guests.