Most-loved dishes
AI summary of what 9 dish mentions say about the food
The tiramisù earns unanimous praise as a must-order, delivering a perfect, creamy finish to a meal. Overall, the food here feels refined yet comforting, a satisfyingly elegant experience.
“This is a proper tiramisù with a thick layer of cocoa powder on top — almost too much, it chokes the mouth. The sponge fingers are well soaked, which is a big improvement from the last time at Locanda Locatelli where they were dipped on the spot and too light. But the mascarpone cream is a bit grainy, as if the sugar didn't dissolve properly. It's good, but I prefer a denser, more classic version. For £18, it's not worth it. Still, much better than the previous one.”
“Good, well made. It doesn't remind me of my mom's, but it's fine.”
What creators say
2 creators have covered Locatelli at the National Gallery. Most active: Francesco Zini
The dining experience at Locatelli at National Gallery was enjoyable with a delightful atmosphere and quality dishes.
Dishes mentioned
- Pane di grano con rosmarino
Trota in carpione
This is a Piedmontese preparation where trout is marinated in wine vinegar, onion, and garlic. It's served with horseradish mayonnaise, burnt lemon zest, and a simple salad with carrots. The flavor is very strong and decisive — the horseradish in the mayo, the burnt lemon, the vinegar marinade all create a bold taste. I thought the pairing of carpione with mayonnaise might be overkill, but they balanced it really well. It's light and refreshing, a nice way to start. The more I ate it, the more I liked it.
Pappardelle con ragù bianco di vitello e tartufo
Fresh homemade pasta, but this type of pappardelle is thicker than I prefer — I like them thinner, this is almost like a wider tagliatella. My usual issue with white ragù is that it's not well bound to the pasta, but here there's a nice creaminess. The pasta has a good bite, the meat is pleasant, and the truffle is there but not overpowering. It's a very calm, balanced dish. I ended up doing scarpetta with the bread, which was great. The white ragù satisfied me, it was well bound.
Ribeye con purè di sedano rapa
A classic tagliata, rare as I asked, with celeriac purée, kale, and meat jus. The presentation is great — few elements, well assembled. The meat is simple but very good, and the grilled cabbage is nice too. The purée is well made. This is a big step up from the second course I had at Locanda Locatelli, which was a vegan dish with chickpea flour that nearly choked me. I'm really happy with this new opening.
Tiramisù
This is a proper tiramisù with a thick layer of cocoa powder on top — almost too much, it chokes the mouth. The sponge fingers are well soaked, which is a big improvement from the last time at Locanda Locatelli where they were dipped on the spot and too light. But the mascarpone cream is a bit grainy, as if the sugar didn't dissolve properly. It's good, but I prefer a denser, more classic version. For £18, it's not worth it. Still, much better than the previous one.
- Francesco ZiniLoved
Mangio nel nuovo ristorante di Giorgio Locatelli #food · @ 0:01
Francesco had a very good meal at Locatelli's new restaurant inside the National Gallery, praising the dishes but finding the final bill extremely expensive.
Dishes mentioned
Trota in Carpione con Maionese al Rafano e Polvere di Limone Bruciato
This starter is not bad at all, I like it. There's a nice kick from the horseradish in the mayonnaise together with the burnt lemon, and also the acetic component of the marinade.
Pardella al Ragù Bianco di Vitello e Tartufo
Good appetite, guys. It's a very calm pasta, fresh homemade pasta. It has a nice presence under the teeth, the truffle isn't super strong, but the meat is well blended with the pasta, it works.
Ribai con Purè di Sedonapa e Cavolo Riccio
I had the meat cooked rare. Very good as a dish. I also really appreciate the purée, a smooth, silky texture, very pleasant to accompany the meat.
Tiramisù
Good, well made. It doesn't remind me of my mom's, but it's fine.
