Berto Pasta

Two shops in one. The right hand side shop is equiped with a stone pizza oven producing near perfect crust an very tasty pizzas. The Left side shop has a large open plan kitchen, turning out Amazing Pasta dishes. Ragu Sauce : Superb, one of the best in London. Pasta: Superb, cooked oerfectly al dente Food quantity: Excelent,( better than all other italian restaurants) especialy the sauce. Complementary parmezan: Plenty Price: Excelent considering the Quality and the Quantity of the food Service: Good and efficient Tiramisu: Fresh and tasty. Recomended: YES

Berto opened quite recently and I honestly think it's one of my new favorite Italian restaurants in London. Quiet, architecturally well designed, nice environment and with high quality food. There are many options for the typology of pasta to match all dietary needsl. I tried the Burrata with Cicoria as starter and even though Cicoria wasn't the typical roman one (that I'm used to), it was delicious and had a slightly spicy taste given by being sauteed with chilli. As main I tried the Tagliatelle with White rabbit ragu, capers and black olives. I would say it has the right quantity of fresh egg pasta, plus it has a great mix of ragu and capers for a great taste. Only comment I could give is that possibly the sauce was a bit watery, but overall extremely tasty. I'll go and try Zia Lucia, the pizza place owned by the same group that is really next door soon! I received glowing reviews from it so I'll have to try!

I visited today for the lunch and the food is fantastic. We started off with a salad plate, before moving on to a lovely cheese platter, and some meatballs and fried aubergine. The pasta courses were superb, with the highlight being a tagliatelle ragu. The gnocchi also had generous portions. Dessert was an awesome mascarpone with chocolate. 10/10 would go back, highly recommended. Pictures attached.

Went here with a friend who wanted to try Berto Pasta which is a new restaurant that opened in the third quarter of 2019. It was a nice restaurant with an open kitchen, table seating and bar seats around the kitchen so you can watch the chefs cook. We got a nice table on the side as we got there pretty early before it got busy. Interestingly, as a fairly new restaurant, the cup was cracked. As for the glass, there was a small piece of dried red pepper or chili stuck to it. Looking at the menu, it was impressive as there was a good range, everything was very different so there was a good variety yet difficult to choose in a good way. On the corner of the menu, I liked the way they illustrated the different types of pastas. Although the dishes were different, I thought that dishes had to be chosen with thought as some of the ingredients were repeated in the appetizer and mains like the sardines and buffalo ricotta so if you had ordered the appetizer then you might not want to order the mains that contain that. The sequence of the pasta dishes were important if you are sharing. It was good that we had the stronger tasting pasta dish last as it really stole the show. For appetizers, we ordered Fritti Sardines, Buffalo Ricotta with chestnut honey and mint and for the mains it was the Tagliatelle with rabbit white ragu, capers & black paesane olives. Now this is where the appetizers affected the choice of our other mains, having ordered the sardines meant that if I ordered the strozzapreti as a main then the sardines would be repeated. My friend really wanted the ravioli but it had buffalo ricotta which we ordered for appetizers. In the end we settled for the gnocchi which worked out well for both of us as we love gnocchi. Starters were fab, the sardines were fried to perfection with a light coating and the ricotta was creamy and velvety. Next was the rabbit ragu tagliatelle which was delicious because each strand was al-dente and you can taste that it is freshly made pasta as they claim. Finished with the gnocchi with nduja and melted stracciatella. This totally stole the show and it was fortunate that we ordered this last as it had the strongest flavour in the sense that it was spicy with a salty kick from my favourite Italian nduja salami. The creamy stracciatella helped to mellow the saltiness and spiciness of the nduja. As well as the flavour, the texture of the gnocchi was so damn good, it was soft and pillowly with a slight starchiness from the potatoes. Overall, we had a great dinner and if I am in the area again, I would probably try the Strozzapreti or Ravioli as they are freshly made! On another topic, if you are in Hong Kong I would recommend PICI which is also freshly made pasta. [for more pictures, please google my blog]