Osteria is a restaurant (taking over Gin Joint) created by Searcys in collaboration with Anthony Demetre (acclaimed Chef Patron of Arbutus in Soho and Wild Honey in Mayfair) and specialises in bold, ingredient-focussed Italian cooking in the bistronomy style that Demetre has helped to pioneer.

Led by Head Chef Patrick Leano, formerly of the Michelin starred Arbutus in Soho, menus change regularly, with a focus on Italian produce and seasonality. In the centre of the restaurant is an old meat slicer, and table dedicated to housemade charcuterie.

In the bar, cocktails focus on Italian classics such as Negronis and Bellinis and the wine list includes famous Barolos or Supertuscans plus an intriguing line-up of indigenous varieties and new generation winemakers from Puglia, Sicily and Sardinia.

Both the restaurant and bar have a stunning new look and part of the space is given over to exhibiting work of exciting artists, linking the restaurant to the cultural heritage of the Barbican Centre. With views of looking over London, Osteria is ideally located on the second floor of the Barbican Centre with the design taking inspiration from its iconic surroundings. 

Ideal For

Business lunches, seasonal Italian dinners

Signature Dishes

Carpaccio of sea bream with clementine, fennel and chilli; sharing dishes including porchetta; ‘Roman-style’ tripe; and grilled Octopus, potatoes and smoked peppers; suckling pig with Sage Potatoes and slow cooked beef polenta and roast onions.

Signature Drinks

Cocktails focus on Italian classics such as Negronis and Bellinis - offered in both the classic styles but also ‘with a twist’, such as the Amber Negroni which replaces the traditional sweet vermouth and Campari with Braulioa and Lillet. Bellinis adapted to suit the seasons – mulled cider syrup and fig vodka in autumn and strawberry in summer.