Al Mare

Dolce Monday.

A reflection of Italy’s convivial character.

Nothing beats the winter blues like homemade pasta, Italian wine…and a course of a Tiramisu.

Where Italian flair meets contemporary dining.

‘Dining is and always was a great artistic opportunity’ - Frank Lloyd Wright

Organic duck, turnip and caramelised potatoes.

Another great achievement for Al Mare as we have been awarded with Two Rosettes by the AA Guide.

A recognition to our culinary excellence thanks to the incredible team led by Executive Chef

Bravo!

It doesn’t get any better than the signature mouth-watering Agnolotti Del Plin by Executive Chef .

Dining at AlMare is embarking on a culinary journey as you explore the flavours of Italy.

Dame Elisabeth Frink’s copper sculpture sits right above Al Mare. Look up when you walk past Cadogan Place to contemplate this 1961 masterpiece.

On this International Chef Day, we could not be prouder of our Executive Chef and his culinary team for their passion and dedication.

It’s truffle season at Al Mare!

We source our white truffles, including this 186 gram jewel, from the wild forests around Alba, a small Piedmontese township. Also referred as Trifola d’Alba Madonna (Truffle of the White Virgin), they are rarest and most coveted of them all.

Last Tuesday we took part in a city-wide celebration of London dining scene. In a fully booked evening, Executive Chef presented a bespoke 5 course tasting menu accompanied by three cocktails curated by .

Thank you to all diners who joined us, and we look forward to the next edition.

Photo by:

Classic Italian dishes with an elegant twist, tastes better when shared.

While garlic is widespread in Italian recipes, it is used parsimoniously as a balanced flavour. Contrary to popular belief, garlic bread is not a speciality that you will find in Italy.

Summer refusing to leave the shores of Capri.

Oysters take their flavour from the environment they are grown in, that is why we source Rock Oysters from the Royal Bay of Grouville in Jersey.

The island has the third largest tidal range in the world, so oysters benefit from the daily natural filtering effect of its unique roses and crystal clear nutrient waters, giving them a unique delicate, fresh and salty flavour.

From the sea to the shores of your table, Al Mare sources fine bluefin tuna for our signature crudo ‘Arancini di Tonno’

The Italian way to finish the week

Memories of an Italian summer where soaring cliffs drop into the deep blue sea.

To the naked eye, table and oil olives may look identical. However, table olives are picked before they are fully ripe, they are slightly larger and their oil content is low (10% compared to 25-30%). Their pulp, however, has a firm texture and contains high levels of sugar, ideal to savour along an Aperol Spritz during aperitivo.

Vitello Tonnato is our signature antipasto, a classic Piedmontese dish with sprinkle of elegancy.

Executive Chef prepares his exquisite cuisine with careful consideration to every detail for a memorable experience at Al Mare restaurant.

Love comes in different forms, and Burrata is one of them.
Made in Puglia and sourced by our friends from , London’s first Italian artisan cheese store.

A colourful capture of our new summer dishes available on our Business Lunch menu: Steamed seabream with Sicilian caponata, and creamy risotto with Italian artichokes.

With passion and culinary expertise, the Al Mare team brings the beauty of Italy to your table, one dish at a time.

Few ingredients encapsulate the flavour of Italy quite like the ‘pomodoro’.
Our friends from .co help us source the freshest Italian tomatoes for our dishes.

We got our hands on fresh black summer truffles, sourced by our friend - ideal for a Creamy Rigatoni al Tartufo.

The allure of truffles is undeniable. Their distinctive flavour and aroma make them a true treasure of nature.

Behind a great Chef there is a remarkable team doing what they do best: Italian magic just for you.

Making fresh pasta extends beyond the ingredients and technique, it’s about family traditions passed down from generation to generation.
What’s your favourite pasta dish that brings back family memories?

Making breakfast a colourful occasion for .kastani, friend of the house, who hosted a hearty breakfast at our private dining room.