We'd add
Our runner-upTagliolini, house cured guanciale and morels
Tagliolini with the house's own guanciale, cured pork cheek, and morels. The pasta, its garnish moving with the season.
- Guanciale cured in the house
- From Italy or small farms
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstGnocco fritto and house cured lardo
- TechniqueCure
Gnocco fritto, puffs of fried dough, draped with lardo, cured pork fat, made in the house. The opener we'd want first.
Also on our table
- A fresh pasta each
- Or the chef's menu for the whole table (£65)
Ombra
Venetian · Bethnal Green
1-5 Vyner Street, London E2 9DG
- Food + wine
A Vyner Street trattoria making pasta fresh and curing its own pork, with bread from Forno, its own bakery, and a short list of mostly natural wines. It cooks with the season.
The proof, in the house's own words
Why the gnocco fritto
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