Following on from the success of both temper Soho and City, the third site focuses on cured meat pizza cooked in a wood-fired oven, ragu, vermouth and top-quality wines.

The menu at temper Covent Garden offer two types of pizza, both ‘stateside’ inspired; the rectangular ‘Detroit pizza’ known for its focaccia-esque bottom and cheese crust and the ‘Bar pizza’ which has an almost cracker-like thin base. There is also a range of hearty ragus using game, goat and pork - all served with fresh bread or gnocchi - and a variety of vegetarian and vegan options. 

Designed by architects Gundry and Ducker, the restaurant centres around a kitchen counter clad entirely in zinc with a combined bar, grill section and pizza island oven. A large wood-fired oven at one end and a bar at the other, offering a diverse and exciting vermouth menu alongside a dedicated Spritzer and Americano list to go alongside their unique Negroni list.

Ideal For

A pizza the action

Signature Dishes

Beef fat and pesto tortellini - rendered aged beef fat and pesto stuffed pasta with anchovies and parmesan; soft-shell Crab Detroit - bisque and tomato base pizza with whole soft-shell crabs, onions, green chilli and brown crab sour cream and and the Wagyu Salami 'Bar Pizza' - cured wagyu with provolone cheese crust, mozzarella and San Marzano tomato base.