ABOUT USMangia che ti passa / Eat and it will be over, you’ll feel better
Created in homage to a key genius of the Italian Renaissance, Caravaggio is dedicated to gastronomic excellence, aiming to demonstrate the same dedication to quality and innovation in the field of food and drink as the great Italian masters brought to painting and sculpture. Caravaggio is one of the city’s most well established fine dining restaurants, offering superb modern Italian cuisine in elegant art deco surroundings.rnrnFormally opened by Luciano Pavarotti in 1996, Caravaggio is the most serious Italian restaurant in the City and a firm favourite with the movers and shakers of the square mile, many of whom are regular customers. Occupying the imposing premises of what was formerly a banking hall, all that remains of the original interior is the ornate high ceiling, with its splendid Art Deco light fittings. The designer Tony Thomas has opened up the space and extended an existing gallery that now runs around the room at mezzanine level, providing a second tier of tables.A long, marble topped bar by the entrance provides a convenient holding area for what is, at lunch times, a very busy dining room and is also popular with single diners, many of whom prefer to eat at the bar.
- 3 Course Christmas Menus from £38.00 pp
- Caravaggio has teamed up with Bookatable.com to offer you a delicious 3 course dinner with a glass of Prosecco Bisol for only £35.00 per person.
- Dish: Noce di Agnello Arrosto con Patate Schiacciate, Cipollotti e Salsa Vergine
- 2 courses for lunch £18.50 - 2 courses for Dinner £24.00
Head Chef, Faliero Lenta delivers some of the finest and most exquisite modern Italian cuisine that the capital has to offer; not only in the beautiful presentation of each dish, but in the authenticity and purity of the ingredients and flavours.rnrnStrongly influenced by the seasons and produce available through established and trusted Italian suppliers, you can expect his menus to feature dishes from some of Italy’s finest regions like Tuscany and Sicily, incorporating traditional and modern methods to give his cooking individual interpretation and style.