Starters
Burrata, Grilled Peach & Basil
Pugliese burrata torn over peaches from the wood oven, with basil and aged balsamic.
£14
Shoreditch, London
Bello’s Lounge
Mediterranean cooking over one wood fire, a marble bar that runs the length of the room, and a piano that starts at nine.
Forty-two covers, an open pass you can watch from the bar, and a menu short enough that everything on it gets cooked properly. We take bookings sixty days ahead and keep eight seats back for whoever walks in.
- Find us
- 41 Rivington Street, Shoreditch, London EC2A 3QN
- Dinner
- Tuesday to Sunday, from 17:00
- Call
- +44 20 7946 0158
The signature experience
One fire, one pass, and a room built around it
Everything at Bello’s goes over the same wood fire. There is no second stove hidden behind a wall, no sous-vide bath, no plate waiting under a lamp. That single constraint decides the whole menu: if it cannot be cooked over embers or on the oven floor, it does not go on the list.
The pass sits open to the room, and the bar faces it, which means the eight seats along the marble are the best in the house. You will hear the tickets called, watch the fish go on, and be handed the first thing that comes off it. Most people who sit there once ask for it again.
Service is unhurried on purpose. We seat one table at a time, pour the wine ourselves, and do not turn tables at nine. If you book at seven and leave at eleven, that is the evening working as intended.
Covers
Forty-two, plus eight at the bar
The fire
Holm oak and olive wood
Piano
Thursday to Saturday, from nine
Tonight only
Off the board
Written up on the board by the door at five, and taken down when it runs out. Ask whoever seats you.
Salt-Baked Turbot for Two
Cracked open at the table and dressed with lemon and Ligurian oil. Twelve of them, and then it is gone.
£62
Nduja & Honey Flatbread
Off-menu from the wood oven, running until the dough runs out. It usually goes by nine.
£12
Amaro Flight
Three measures from the back bar, chosen by whoever is standing behind it tonight.
£14
From the pass
Six things we would put in front of you first
Tap any plate for the full description, what is in it, and what we would pour alongside.
Starters
Lamb Skewers, Mint & Pine Nut
Shoulder from the fire, toasted pine nuts, sheep yoghurt and a lot of mint.
£13
Mains
Seared Scallops, Almond & Brown Butter
Hand-dived scallops, brown butter, toasted almonds and roast mushroom.
£29
Mains
Aged Sirloin, Rosemary & Bone Marrow Butter
Thirty-five days on the bone, cooked over embers, rested twice as long as it cooked.
£38
Mains
Spaghetti, Pancetta & Pecorino
Bronze-drawn spaghetti, pancetta rendered slowly, pecorino romano and black pepper.
£21
Desserts
Tiramisù, Marsala & Cocoa
Made at four each afternoon, set for four hours, never overnight.
£9
From the book
What people write to us afterwards
We came in for one drink before going somewhere else, and then we cancelled the somewhere else. Three hours at the bar, the whole flatbread, and an affogato nobody ordered.
I have eaten a great many scallops and been disappointed by most of them. These are the ones I think about on the train home.
They took my mother's dairy allergy seriously without turning it into a conversation. Nine of us, one birthday, and nobody had to ask twice.
Book a table or join us for an event
Reservations
Take a table for Friday before someone else does
Bookings open sixty days ahead. Tell us about allergies, birthdays and anything else while you book, and the kitchen will have read it before you arrive.
Events
Wine dinners, one long table, and truffle season
Next in the diary:
Etna Meets the Langhe
Doors 19:00, sitting 19:30
