Tortello: Authentic Handmade Pasta and Modern Italian Dining in London

Experience Tortello at Royal Lancaster London, featuring handmade pasta by Chef Giuseppe and artisan Italian ingredients in a contemporary trattoria setting overlooking the scenic Hyde Park.

The Art of Handmade Pasta

At the heart of Tortello is a kitchen area devoted to the everyday production of handmade pasta, making use of Italian flours from specialist mills, golden-yolk eggs created specifically for the restaurant, and create sourced from artisan farmers. The food selection makes use of local Italian customs, stabilizing experience with an improved, modern method.

Led by Chef Giuseppe, Tortello places pasta-making at the core of its culinary identification. The environment is relaxed and confident, rooted in tradition while offering a modern expression of Italian dining in London.

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Elegant Design and Prime Location

The interiors show the restaurant’s emphasis on craftsmanship and warmth, with tiled walls, olive trees and herbs lining the area, and a hand-painted winery mural developed by a London-based artist. A pistachio-green vintage Fiat 500 marks the entry.

Tortello has actually officially opened in London, presenting a new Italian restaurant concept within Royal Lancaster London ignoring the Italian Gardens of Hyde Park. Conceived as a contemporary interpretation of the traditional Italian trattoria, Tortello concentrates on handmade pasta, regional food preparation and craft-led style.

The dining establishment can be accessed either with the hotel or by means of its own personal road entry, offering it the personality of an area restaurant while staying carefully linked to the larger hotel setting.

A Taste of Regional Specialties

Meals consist of Tortello di Zucca made with Delica pumpkin grew specifically for Tortello by a farmer in Veneto, offered with brown butter, Modena balsamic and toasted Piedmont hazelnuts. Various other highlights consist of beef shin and Chianti tortello filled with eight-hour slow-cooked ragù, seafood calamarata with langoustine tomato sauce and British shellfish, and rustic pici with Dorset mussels and cavolo nero purée.