Trattoria Brutto

A 'trattoria Toscana' from the highly influential and award-winning restauranteur behind Polpo and Spuntino.

The name Brutto is Italian for ‘ugly' and the restaurant's philosophy is based on the Italian ‘brutto ma buono', which means ‘ugly but good'. There aren't too many details yet, but expect a "hearty, rustic Tuscan menu" with dishes such as Florentine steaks, stew ribollita, pappardelle with wild boar and veal chops. Brutto takes over from the space previously occupied by Hix Oyster and Chop House with the kitchens headed up by Oliver Diver - formerly of Wild Honey, Chiltern Firehouse and Allegra.

Ideal For

Hearty Italian fare

Signature Dishes

Vitello tonnato, panzanella, chicken liver toasts, lamb chops al cartoccio and pappardelle with wild boar, rosemary flatbread with broad bean purée, lampredotto (spicy tripe in a crusty panino) and salads made table-side.


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