Il Posto

Whether on the rocks, mixed into a classic aperitivo or lined up along the wall as an art installation, Campari features prominently in this urban venue as does some seriously fine fare. Like the best Italian kitchens, ingredients are of high calibre and prepared simply yet well. Spinach and buffalo ricotta ravioli soused in truffle butter, is handmade, pizzas are woodfired and even the pancetta is cured in-house. The San Daniele prosciutto, meanwhile, is cut as needed on the Swedlinghaus slicer that takes pride of place, creating a little theatre for diners with every order. Further entertainment comes from the open-plan kitchen where a patriotic Sicilian complements the otherwise customary menu with regional specialties such as flavourful porchetta and handmade cannoli. Although new recruits could do with further training, gregarious staff provide the pizzazz needed to make this place equally at home in Milan or tucked away somewhere along the Amalfi coast.