@trullo_restaurant in Islington was the first restaurant I ventured to in the post-lockdown world. They serve up an array of mouthwatering Italian dishes in a restaurant that has the feel of a modern British pub. The overall meal was excellent and a bottle of red was ordered to wash down the incoming courses.

The cuttlefish dish was absolutely phenomenal. A special on the menu, which should most definitely be a permanent fixture. The cuttlefish had a buttery texture that was complimented by a deep and rich tomato reduction. Truly a standout dish I’ve had for 2020. Cracking cooking! I’d come back again just to eat this. You will also see a burrata with grilled peaches, this dish was a nice contrast to the depth the cuttlefish provided.

One of the great highlights of the summer season is the accessibility of girolles. These delicate looking golden delights have a meaty texture and offer up a variety of mushroom flavours. I've had them in a number of countries and they often taste very different. Some seem to be woodier, some taste more earthy and others taste relatively fruity with a hint of acidity. I love them in pasta or complimenting a fish dish. This dish was just perfect for a summers day and exactly what the Dr ordered. @trullo_restaurant

Pappardelle with beef shin ragu. My dining partner thought this was a great dish with with lots of flavour, but personally it did not blow my socks off. I felt it the sauce lacked the richness and depth of a great ragu. However, there were no complaints about the handmade fresh pasta or excess parmesan. 🧀 
Funny Story: I remember once being in Greece, at a restaurant, they left one of those small glass bowls full of parmesan on the table. Well...let’s say we emptied it... 😎✅

A number of appetising Italian inspired mains are also on offer. We went for the pork chop with borlotti beans served with a zingy salsa verde. A strong end to the meal. Trullo is well worth a visit and should be on your list for London.

Text and photographs by The Undercover Food Critic, 7th October, 2020. More Information: @the_undercover_food_critic