Benoli

The story

Benoli Norwich: Modern Italian Restaurant with Handmade Pasta by Oliver Boon

The chef and the kitchen

At the bottom of Timber Hill, Benoli brings together ten years of London training for chef patron Oliver Boon. His career includes stints at Gordon Ramsay's Maze, Bryn Williams' Odettes, and a head chef role under Michel Roux Jr at The Landau. Boon, a MasterChef: The Professionals finalist in 2012, opened Benoli in 2019 as a dedicated Italian restaurant to return to his childhood love of Sicilian flavours. The name honours both him and his brother, Ben.

Seasonal dishes and sourcing

The kitchen prepares fresh pasta by hand every day, allowing the team to adjust dough texture based on humidity or egg size. This focus on quality supports Benoli's modern Italian cuisine, where classic recipes receive contemporary adjustments. Dishes like the beef cheek ondine with mafaldine or the crisp tuna crudo highlight this balance. Ingredients are carefully selected, including vegetables from Natoora, radicchio sourced through grower Antonello, and Iberico pork from Basco Fine Foods.

Three levels of dining space

Dining spreads across three levels, anchored by a vibrant trattoria-style bar on the ground floor where guests can enjoy inventive cocktails like the barrel-aged Negroni. Upstairs, the spaces feature handmade Tom Raffield lights from Cornwall, creating a bright environment for both casual lunches and pre-theatre dinners. A dedicated private room accommodates six to eight guests for more intimate occasions. The venue also offers an extensive wine list, including in-house branded Primitivo and Falangina selections.

Desserts and dietary options

Desserts showcase creativity beyond tradition, offering options such as lemon sorbetto served with burnt meringue or chocolate churros paired with tiramisu. The beverage program complements the food with a curated selection of Italian wines and house-made spirits. Guests can explore the growing cocktail list or opt for the restaurant's own branded Primitivo and Falangina, both approved by the kitchen team. Dietary needs are addressed thoroughly, with a separate vegan menu and gluten-free tagliatelle available upon request.