Rooted in Italy, RIGO’ combines modern fine dining with a respect for the season’s lesser used ingredients and unusual flavour pairings along with global influences reflecting ‘a kitchen without borders’.

RIGO’, a word which in Piedmontese means a journey of rigorous research, draws from Gonzalo’s own experiences including the time he spent at Alain Ducasse’s institutional Le Louis XV. 

There is an A la Carte menu of four courses plus snacks (£56pp) - an abridged version of the tasting menu (£78) - which features six courses with snacks for the table and his signature dish of Sea urchin with bagna caoda, quail egg and fermented milk. For afternoons, a more concise, informal lunch offering feature two or three courses (£22/28pp), with dishes from Heart of Fassona Carpaccio with beetroot, wasabi and anchovy powder, to Riso aquerello of mortadella, smoked paprika and bottarga.

Embodying the aesthetic of 1950s Milan, RIGO’ is housed within a Victorian building with the restaurant set across three rooms. An open kitchen at the heart of the restaurant sits behind a terrazzo counter and a small bar - with rooms inspired by Piero Portaluppi’s iconic Villa Del Dosso whilst a walled garden, hung with festoon lights, provides an intimate outdoor space for six guests.

At the bar, a selection of classics, made with a RIGO’ twist change with the seasons. Wines, whilst dominated by their native Italy, also celebrates France, Spain and the New World, as well as less familiar grapes from emerging regions.

Open: Tuesday - Saturday. 

Ideal For

Culinary adventure

Signature Dishes

Tomato tart with heart of Camone, stracciatella barese and verbena extract; Spaghettoni dei fiori; plume of Cinta Senese with oyster, scallop coral and pastinaca; and monkfish with lime selz, capers, courgette and cucumber and bone marrow with Osietra caviar, porcini and bonito dashi.

Signature Drinks

Royal Aperol Spritz with Champagne, vermouth and a pomegranate and basil tonic and the Mentha Margherita of freshly juiced mint leaves.