RAVELLO
Italian Dining·Inspired by the Amalfi Coast
Handmade pasta, coastal cooking and evenings that run long. A little of southern Italy, brought back with us.
The reason
We went once.
It never quite left.
Ravello sits about a thousand feet above the Amalfi Coast. You get there on a road that keeps turning back on itself, and then the town opens out in front of you.
We went up for an afternoon and stayed for dinner. What we remember is not the view so much as the evening. How long it lasted, and how little it needed.
A room built for
long dinners.
Low light, olive velvet, tables spaced far enough apart that you can hear each other. There is a small counter by the kitchen for two, and a terrace that opens in summer.
Stay for two hours or four. Nobody will move you along.
From the menu
Four things
we’d order
Burrata e Pomodori
Creamy burrata with heritage tomatoes, basil and Amalfi lemon oil.
£16
Tagliatelle al Ragù
Hand-cut ribbon pasta with beef ragù, cooked slowly for six hours.
£24
Branzino al Forno
Whole sea bass roasted with salsa verde and blistered tomatoes.
£34
Torta al Limone
Amalfi lemon tart on crisp pastry, sharp and cold.
£11
The kitchen
Pasta made
this morning
Every pasta on the menu is rolled and cut here on the day you eat it. The flour is milled in Campania and the dough is made before service, in small batches.
Fish arrives five days a week, so parts of the menu move with it. Our oil, tomatoes, lemons and cheese come from small producers in the south. Where something better is grown closer to home, we buy that instead.
“Some places you visit. Others you keep.”
Private dining
Birthdays, anniversaries
and dinners that need a door.
One long table for up to fourteen, behind its own door. Set menus, wine chosen with you beforehand, and someone looking after the room all evening.
Tables open sixty days ahead
Dinner from Tuesday, lunch Friday to Sunday. Walk-ins are welcome at the counter.