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Gotto Trattoria London Yelp Reviews
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3 Reviews
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Absolutely fabulous place to enjoy a meal.
I spent three hours here today enjoying a delicious meal in a very friendly atmosphere. We order several appetizers - burrata cheese, shrimp, and meatballs. All were spot on. I had the paccheri all'amatriciana for my main - it was perfect! Finally, I finished with a vanilla ice cream and fresh strawberries. So good!!
Be the first to ReplyI work centrally and know Mele e Pere well so as as a local
I work centrally and know Mele e Pere well so as as a local I was pretty excited to find out these guys have made their way East. Since Gotto's opening at Here East I have visited a few times now and have been impressed each time. One dinner with friends we all tucked into some delicious sharing plates; a rich and creamy burrata, a very interesting and perfectly cooked plate of home made nettle agnolotti (like ravioli parcels), a perfectly seasoned and juicy grilled T-bone steak (the size of it would make a cave man blush!) and a heritage carrot and chickpea salad (someone at the table actually said this was the best carrot she'd ever eaten...). The pillowy foccacia was devoured in seconds and the goats milk ice cream with blackberries was the perfect end to the meal. One brunch I treated myself to a few dangerously drinkable spritzes (made with their home made vermouth) with my poached eggs on sourdough with pancetta and cimbro cheese. Another dinner when family were in town went down very well, probably something to do with all the gluggable wine on tap and great beer from local 40 Ft brewery we had!
Be the first to ReplyGotto Trattoria is a very new Italian restaurant opened by
Gotto Trattoria is a very new Italian restaurant opened by the same people who run Mele e Pere in Soho. It's in a beautiful location of Here East, in the new development along the Canal side near Hackney Wick where several other new restaurants have opened up too. The restaurant seems like a perfect place to dine in the Summer with it's al fresco dining, open front and the beautiful view of the Canalside. Inside was very warm and cosy with its low ceiling of exposed pipes and open kitchen allowing you to see the food being preparedBroad beansComplimentary fried broad beans to start us off. Simple seasoning but very moreish being crunchy and light.Sea bream carpaccio, fennel and chilli Quite a disappointing start. I couldn't taste any of the promised flavours here. It was quite lacklustre. I'm guessing the fennel came as a purée, smudged a long the bottom of the plate that barely attached to the sea bream. The chilli were too mild and didn't work well without a base to contain it in to allow it to release its flavours. Capers were too sharp for the delicate flavours of the carpaccio. At least the carpaccio was fresh so I did appreciate it's beautiful textures and silkiness.Burrata from Locorotondo This was delicious.The burrata was incredibly creamy, gentle in its milky flavours and light and elastic in texture. It was almost sweet in taste too. Simple seasoning of olive oil and black pepper just to add some flavourPork and smoked pancetta bombette, cacio cheese sauceA must order! A lovely succulent piece of pork topped with a rich cacio cheese slice before rolled around pancetta and then grilled. The flavours were incredibly, rich in flavour with umami from the melted cheese. The texture was very satisfying, bouncy with each bite releasing its beautiful juices. A dip of of cacio cheese sauce just to give it an extra boost of cheesiness and creaminessAgnolotti with nettles, cimbro cheese, sage and rosemaryI was almost shocked at how this dish came out. With Italy being the home to pasta I did not expect the pasta to be so hard and brittle. It was almost like they made these parcels and just left them out to dry so all the moisture evaporated from the dough. So instead of being soft and al dente, they were rough on the tongue. The filling was nice and creamy, with gentle earthy flavours from the nettle. However the buttery cheese sauce which was there to aid it with moisture was way too salty, overpowering all the flavours and herbs. Better to have without and eat it dryRump of lamb, globe artichokes and seirass piemonteseNothing was wrong with this dish. The lamb was tender and sweet, served pink and juicy. Artichoke was creamy and buttery, carrots sweet and the seirass piemontese is referring to gentle milky grainy cow's milk cheese that resembled much like ricotta. However the dish lacked creativity. If I wanted a good lamb steak I would go to a steakhouse and not a speciality Italian restaurant. It lacked complexity and depth. Presentation didn't exactly made me mouth water, vegetables turned brown making it all seem quite dull ChipsThese were nicely done and came generously but a little creativity wouldn't hurt even if they just seasoned it with some salt and Italian herbs . Still I managed to demolish them with a bit of ketchup and mayo on the side as they were still pretty good quality.Tart of the day with custard pine nut pieThis was okay and I very much enjoyed the thick consistency of the custard that was not overly sweet. However these qualities could not be enjoyed to its fullest due to the dry flakey crust that wrapped the whole tart creating a far greater ratio than the filling. It masked a lot of the custard flavour and made it dry. Pine nuts however were a nice addition added a subtle nuttiness and crunch to the dishGoat milk ice cream, blackberries, 25 years old balsamic vinegarThis was probably the highlight of the whole meal. It was wonderfully creamy and smooth, rich in its milkiness without that sickly aftertaste. It was much thicker in consistency compared to ice cream, almost like gelato. Paired with lovely zesty blackberries and a light drizzle of balsamic vinegar just to balance out the sweetness and creaminess. The perfect ending to our meal I expected a lot more from Gotto but at the very most it was just an average Italian restaurant. Their only advantage is that they source high quality ingredients so even if nothing much is done to them (which is what it is like here), it is still very nice. Their starters definitely outdid their mains. Still some dishes were poorly executed and some over seasoned. The rest were not all that memorable leaving me not many reasons to return other than for their goat's milk ice cream.
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