Unfussy Italian cooking in a homely upstairs room or downstairs bar
Trullo opened in 2010 but seems to have gained attention in current times perhaps from their continued desire to freshly prepare pasta on site and be as sustainable as possible. Whilst I applaud both of these, the net result I found, were dishes that were pleasurable but not hugely memorable at the same time. Bread comes from Padella, the sister restaurant to Trullo from the same owners (Tim Siadatan and Jordan Freida). The dishes tried were bruschetta liver with fig (worked well to balance), sardines, pappardelle with beef shin ragu, pici cacio e peppe and fettucine with tomatoes (a touch too subtle) which were good to be uncomplicated. Pasta is a joy when showcased without too many other parts, but it is difficult to compete with simple pasta in Italy, and I thought the cacio e peppe would have been better as tried at Cacio & Peppe in Rome, where the pasta is the showcase. The prices are very reasonable here though and the three of us were full-on roughly £20 per head, so this is a good drop-in location.
Food Grade: 62%
Location (Click google logo for directions)