Hailing from Genoa, chef Alessandro Giustetti promises guests freshly made, hand-pulled pasta at this homey new restaurant with muted lighting and exposed brick walls. Here, the noodles are made fresh each day using specialist techniques to achieve a variety of textures, flavours, shapes and densities. Must-try dishes include the lagane, an eggless pasta with chickpeas that’s said to be one of the oldest surviving pasta recipes, and the reginette served with rabbit ragu, olive and pine nuts.
