The quality of Italian food in London has lately increased thanks to the opening of several upscale, Michelin-starred restaurants in the previous ten years. The simple bowl of pasta with just enough sauce to enhance rather than overshadow it has been slightly overlooked in all the commotion. Let’s get Padella involved.
These astute individuals noticed a void in the market for authentic, handcrafted pasta and took action to fill it. We adore Italian cuisine’s modest yet elegant celebration of the finest and freshest ingredients. There’s truly nothing more representative of the cuisine than this.
Concept
It’s incredible that this kind of obvious idea hasn’t been implemented more frequently, particularly in a city where people are always looking for inexpensive, fast food. Padella is a ‘pasta bar’ with plenty of bar seating, a no-reservations policy (see the lengthy queue), and a lively atmosphere. Amazing spaghetti bowls are served quickly and freshly, which means that even if the queue appears scary, it goes quickly. Because Padella meals rely solely on a few well chosen components, they are always quick and delicious even in the face of bustling establishments serving sophisticated multi-ingredient platters. The menu is small and focused, with only a few pasta dishes and some bread to soak up every last bit of sauce, reflecting the operation’s core values of moderation. That’s it; no extras, quick in and out; ideal for the time-pressed Londoner.
Whereabouts
It is easily visible as soon as you exit the tube station because it is situated adjacent to Borough Market and across from London Bridge. This is likely due to the long queue that forms around the block.
Ambience
A truly convivial ambiance is created by the buzz generated by the open kitchen and the patrons. You can be just as comfortable clinking glasses and enjoying boisterous conversations as you are marvelling at how much fresh pasta these cooks manage to prepare.
Food
Don’t let the dish’s simplicity deceive you—the pasta, in particular, is the highlight of this meal. Pasta that is firm and beautifully fresh can be served in various ways, such as ravioli or pappardelle, but the key is to use minimal amounts of sauce or dressing to highlight the pasta’s natural flavour. Prices rarely exceed 10 pounds, with the majority hovering around the five-pound range. This is such a ludicrous bargain in central London that we are hesitant to rave about it too much.
Liquor
The drink menu is concise, sensible, and to the point. The restaurant’s overall vibe is well complemented by the six wines available by the glass or bottle, as well as a few excellent craft brews and ales on tap.
Need to Try
The 8-hour braised beef shin over pappardelle is a popular meal here, but their pici cacio and pepe is unquestionably the best. In one taste, it appears to encapsulate everything that Padella stands for. High-quality butter, parmesan, and black pepper are used in the sauce. That is all. The amazing pici pasta itself looks like worms and is thick enough to bounce in addition to having the perfect amount of bite from its al dente texture. This pasta is created only with flour and water; eggs are not even added. It is moreishness. One taste of this dish personifies the clarity and honesty that are the restaurant’s core values.
Why Leave?
With a room that radiates warmth and generosity, Padella serves the best pasta bowls in the city, staying loyal to the essence of authentic Italian cuisine while mocking the high costs of London restaurants.
