Il Sud Review

We recently visited Il Sud, which is the brain child of two old friends from the South of Italy which serves fresh and tasty dishes from their home regions. It was a delightfully intimate little restuarant, which I’m sure is going to become a hidden gem in Fitzrovia.

We were greeted with friendly smiles and taken to our seats where we were served with olives, focaccia with balsamic vinegar and olive oil (a treat that is offered to every guest on the house).

Our starters consisted of Il Sud’s Fiori di Zucca – deep fried flowers filled with ricotta cheese, spicy N’duja sausage and rocket pesto and Capesante scottate Seared scallops served with peas sauce, crispy red onion and peppers veloute’. Both were absolutely delious and my friend and I didn’t end up sharing much of each other’s dishes.

Our starters consisted of the Tagliata di Manzo Angus Beef Rib Eye “Tagliata”(250 gr) with rocket salad and Parmesan shavings, served with Balsamic reduction and the Branzino al forno Baked filet of Sea bass served with broccoli, sautéed clams and bread sauce. Again there wasn’t much sharing of each dish as we’d both chosen so perfectly, there was no food envy at all. My beef rib eye was perfectly cooked and I loved the rocket salad and Parmesan shavings. Will definitely have to look into cooking my steak this way as it was divine.

Now Il Sud’s signature desserts consist of the Mousse Il Sud – a crispy white chocolate basket filled with Nutella mousse and caramelized orange slices and the Tortino al cioccolato con cuore caldo, servito con gelato alla Vaniglia (Chocolate fondant soufflé, served with Vanilla ice cream). We loved both dishes and they didn’t last long on our plates.

Il Sud has a delightful menu, they’ve already got down pack. It’s classic Italian without the heaviness. We loved it. Check it out now.

Website: www.ilsud.co.uk

Address: Il Sud, 21 Berners Street, London, W1T 3LP
Instagram: @IlSudRestaurant

Facebook: @IlSudRestaurant
Web:http://www.ilsud.co.uk/

Tel: 020 3841 6897
Email:[email protected]

Written by Tegan LeBon

Photos by Ashley Alford Photography.