Located in Corinthia London, Mezzogiorno showcases Southern Italian dishes.
The Italian chef Francesco Mazzei is walking from table to table at his new restaurant, Mezzogiorno by Francesco Mazzei. He is greeting diners with a smile and stopping to check in on their meals. When he reaches our table, I glance down at our dish, then up at him and say one word: “Wow.”
Located in Corinthia London, Mezzogiorno by Francesco Mazzei showcases the best of the chef’s Southern Italian roots. As the chef leaves our table, my dining companion asks: “Did you just say wow at the dish or at him?” I blush: “I think it was both”. I had just taken a forkful of the first course, and it’s already whetted my appetite for the rest of the meal.
When you enter Mezzogiorno by Francesco Mazzei, you are met with an effortlessly elegant restaurant. The high ceilings and wide windows add a sense of grandeur, while the staff making handmade pastas transports you to a trattoria in Italy. The staff are polished and professional, and never overbearing. Filled with recommendations, the service is still delivered with a smile. Diners are a mix of hotel guests and locals, from those with their caps down to hide their fame to those dressed up to show off their style.
Francesco is no stranger to London – his previous ventures include Franco’s, L’Anima, and St Alban. He later teamed up with D&D to open Fiume, Radici, and Sartoria. He also has a residence at Corinthia Palace in Malta.
The menu at Mezzogiorno by Francesco Mazzei spans antipasti, primi, secondi and contorni. Plus, a dedicated truffle menu, anyone? While the drinks menu offers the classic cocktails, from a Calabria Spritz to Negroni, and plenty of Italian wines.
The Panzanella di Granchio Scozzese takes inspiration from a classic Tuscan summer recipe. A tender crab is paired with crisp cucumber, ripe tomatoes, and peppery watercress. Tossed together, the dish is light and refreshing. La Parmigiana di Melanzane Rosetta pays homage to Francesco’s mother. Layers of aubergine and cheese are baked to perfection, creating an elevated comfort food.
The Tortelli Ricotta e Burrata is as creamy as one would expect, with brown butter and sage enhancing it. The Autumn Salad offers a sweeter side, combining winter leaves with different textures, from juicy orange segments and crunchy walnuts.
Cacio e Pepe, a humble Roman dish with peasant origins, is often used as a test of a chef’s skill. Here, tonnarelli pasta is coated in a creamy, peppery pecorino romano sauce, achieving success through simplicity.
When it comes to desserts, you are spoilt for choice with classic and creative dishes. The Il Grande Tiramisu did not quite have the coffee-boozy punch we had hoped. The Torta Melanzane got us thinking what aubergine and chocolate must taste like together. It was the Tartufo Pizzo that was the revelation – the rich hazelnut and pistachio ice cream leaving a lasting impression.
As the restaurant industry often chases Insta-hits, this reminded us that craftsmanship and consistency never go out of fashion.
And to that, Francesco, we can only say: wow.
GO: Visit www.corinthia.com for more information.