New head chef joins Belvedere
An Italian restaurant in Holland Park has appointed a new head chef, bringing a taste of Italy to the green gardens of West London.
Antonio 'Lello' Favuzzi now oversees the kitchen at Belvedere. Favuzzi's appointment follows a career spent in some of the capital's most prominent restaurants, from The Wolseley with Corbin & King to Guy Ivesha's Mortimer House and L'Anima. Before moving to Belvedere, he was executive chef at Macellaio, overseeing the Italian restaurant's six kitchens.
With a focus on seafood, flavours of Italy and the Mediterranean are threaded throughout the menu in dishes such as vitello tonnato, beetroot ravioli with smoked burrata, and wild turbot steak with clams and saffron.
A dedicated raw selection will be offered, including langoustine carpaccio, wild sea bass ceviche and bluefin tuna tartare.
Favuzzi will also make use of Belvedere's historic wood-fired oven to prepare thin-crusted pizzas, topped with Italian produce. Desserts are modern takes on classics such as tiramisu, the Belvedere cannoli or blueberry and almond tart, with the option of sweet wine pairing.
For a pre-dinner aperitivo or casual drink, guests can head to the cocktail bar which sits at the heart of the restaurant. Signature and seasonal drinks include Capri Sour made with Gin mare Capri, grapefruit, lemon verbena, Amalfi lemon and white peach and the Tierra Fresca, a blend of Volcan Blanco Tequila, jalapeño, cucumber, elderflower and yuzu soda.