Bocca Di Lupo is a family run trattoria tucked away in the heart of London serving home-cooked rustic Italian dishes and fine wines from all the regions of Italy. Was it any good? Time to find out...
Ideal for:
Good quality food on a budget
Dinner with mates
Date night
Ambience & Décor
Bocca Di Lupo was discreet with its nondescript front and stripped back interior, making it perfect for those intimate occasions. One can dine in the bar or reserve tables at the rear. The main dining area had an ornate chandelier and artwork that gave it a classier touch, but it was cosy. Seated at the bar, the small restaurant was awash with diners creating a great vibe. My only criticism was the bar area was too cramped, and I did not like contorting to be comfortable.
Service
Despite being busy, service was immaculate. The waitresses always checked in, the cheeky bartender engaged in banter with the maître de being the best.
Food
Truffled radish, celeriac, pomegranate & pecorino salad (left) was the first time trying truffled radish, and I rarely eat celeriac. Pecorino comes from ewe’s milk, and was very tasty. An overwhelming aroma of truffle, which may dissuade some, but I love the earthy tones. Despite combining each component per bite, the flavour and texture pairings did not quite harmonise.
The Baccalà (battered cod) was terrible. The batter too starchy, and there was too much liquid inside with the fish. The fish was also overcooked, to compound the lack of flavour. Thankfully, the Baby John Dory was far better. Cooked to perfection, the fish flaked on cutting, but the gremolata atop made it too salty. A healthy dosage of lemon sorted it.
From the Fritti section, we ordered the Olive stuffed with mince pork and veal (right). Not the biggest lover of olives but I could not tell they were olives. The breadcrumb-battered ball was packed with veal and pork, and it was a fantastic combination. Both meats had complementing natural flavours cooked perfectly. No-frills but full of rustic charm.
The Baby Rigatoni con la pajata – milk-fed calf’s intestines with tomato and pecorino (left) was the dish of the day. Calf's intestines' taste and texture is like a hybrid between cooked mincemeat and liver. The portion was very tasty and bursting with flavour. The pecorino added savoury tones and complemented the meat to sublime effect. Fresh pasta is always beautiful.
The last dish of Quail on Bruschetta (right) had simple, select ingredients, but together made a flavoursome dish with perfect balance. Well-seasoned quail infused with rock salt, pepper, thyme and lemon juice created a lovely crispy coating once cooked. Few ingredients, but a perfect complement. The juices and marinade from the quail seeped into the bruschetta, giving it some added flavour. Simple but effective.
Of the six dishes, I think the cod was a bust, and the salad was not to my taste, but the rest were fine. Good quality rustic meal at fantastic value. I was surprised how cheap it was given how full I was. Next time, the dishes will only be meat-based and a dessert. Great service, decent food and simple décor. Overall, Bocca Di Lupo gets an A- rating.
Photos of Bocca Di Lupo and more can be found on Instagram here.
Final grade: A-
Final comment: A testament to traditional, home-cooked Italian food for great value.
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