Sette
Italian restaurant · Knightsbridge ·
Italian plates, cocktails, seafood crudo, and signature spaghetti
Italian plates, cocktails, seafood crudo, and signature spaghetti
"A New York–Italian in Knightsbridge where a high‑profile couple enjoyed a romantic date night, seen eating spaghetti with tomato and basil followed by pear cinnamon crumble tart; the restaurant also acted as the venue for a surprise birthday party for a well‑known footballer." - Guy Pewsey
"An expensive, highly accessorised Italian inside the Bulgari Hotel whose dishes are overloaded with luxury signifiers that mostly blunt rather than enhance flavour: items such as 'susci' and crudo arrive doused in extras (preserved truffle, ginger, taggiasca olives, pesto) that overwhelm the core ingredients. Mains and starters suffer from overreduction and clumsy plating—shortrib with farro 'risotto' is dolloped on without finesse, duck and foie gras ravioli leak a granular beige goo with an overly sweet marsala squeeze, and a black cherry tartufata comes across gritty and bland under shards of 'crispy milk' and sweet corn cream. The overall impression is exhausting, anodyne opulence with little personality or value for the price." - George Reynolds
"The newly opened restaurant at the Bulgari Hotel in Knightsbridge that, within days of launch, was drawing foodies and industry figures—among them Heston Blumenthal (who reportedly came to check out the competition opposite his Michelin-starred restaurant), Pierre Koffmann, Bloomberg critic Richard Vines and TV presenter Laura Whitmore." - Guy Pewsey
"An independent Italian restaurant from the Scarpetta group opening in Knightsbridge inside the Bulgari Hotel. The menu is anchored by the trademark bowl of tomato-and-basil spaghetti created by founding head chef Scott Conant in 2008 — a signature dish that survived acrimonious legal disputes over its ownership which culminated in Conant’s departure in 2014. Offerings will emphasize seafood crudo (including a tuna ‘susci’ of thinly sliced tuna wrapped around marinated carrots and preserved truffle), a veal tenderloin with gnocchi alla romana, a rotating selection of seasonal vegetable plates, a wine list ranging from classic to esoteric bottles, and weekend brunch service." - James Hansen
Esra A.
Sahatai L.
Richard G.
Alison N.
C G
El. P.
Pawitra T.
Eiji H.
Steve G.
Gerart K.
Kamal H.
Lesley I.
John C.
