Prolific restaurateurs Henrik Laszlo and Mikkel Egelund are behind this buzzing, semi-industrial space. A hybrid Italian bistro-bar, its small plates and pastas are especially good, the latter offering the likes of properly al dente macaroni with slow-cooked rabbit, sage and parmesan. The decent, Neapolitan-style wood-fired pizzas are served all day – handy if you're having a super-late lunch or very early dinner.
The kitchen closes at 10.30pm, with pizzas served until 11pm on Friday and Saturday.
