Belvedere appoints new head chef

An Italian restaurant in Holland Park has appointed a new head chef, bringing a taste of Italy to the green gardens of West London.

Antonio 'Lello' Favuzzi has assumed the role of overseeing the kitchen at Belvedere. Favuzzi's appointment follows a career spent in some of the capital's most prominent restaurants, from The Wolseley with Corbin & King to Guy Ivesha's Mortimer House and L'Anima. Before joining Belvedere, he served as the executive chef at Macellaio, where he managed the operations of the Italian restaurant's six kitchens.

With a focus on seafood, flavours of Italy and the Mediterranean are threaded throughout the menu in dishes such as vitello tonnato, beetroot ravioli with smoked burrata, and wild turbot steak with clams and saffron.

In addition to the main menu, Belvedere will offer a dedicated raw selection which includes langoustine carpaccio, wild sea bass ceviche, and bluefin tuna tartare.

Favuzzi will also make use of Belvedere's historic wood-fired oven to prepare thin-crusted pizzas, topped with Italian produce. For desserts, guests can indulge in modern interpretations of classics like tiramisu, the Belvedere cannoli, or blueberry and almond tart, with the option of sweet wine pairings to complement the flavors.

For a pre-dinner aperitivo or casual drink, guests can head to the cocktail bar which sits at the heart of the restaurant. The bar features an array of signature and seasonal drinks, including the Capri Sour crafted with Gin Mare Capri, grapefruit, lemon verbena, Amalfi lemon, and white peach. Another highlight is the Tierra Fresca, a blend of Volcan Blanco Tequila, jalapeño, cucumber, elderflower, and yuzu soda.