Antico
Cuisine: Italian
Price:    pound pound pound_grey
1 user has been
Verdict based on 1 critic, 2 blogger and 0 user reviews and awards
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Address: 214 Bermondsey Street, London SE1 3TQ

Website: Visit restaurant website

Telephone: +44 20 7407 4682

Italian restaurant and lounge bar in set in a converted antiques warehouse in Bermondsey.

Latest reviews of Antico

grumblinggourmet

Rich Major, The Grumbling Gourmet

18 August 2012

Soft, succulent and fully flavoured lamb shoulder is one of the best dishes of its type I’ve experienced. Juicy fat rendered perfectly into thick pink lozenges of flavour and succulence. Sitting proud on a thick bed of silken almost creamy caponata…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

27 June 2012

I tried starters of prawn and squid fritti, good salty seafood lifted by a basil aioli, and a slightly-too-firm but still delicious burrata with prosciutto, both dishes given a subtle kick by the judicious use of fresh chilli…

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London Magazine

Olivia Palamountain, London Magazine

30 May 2012

A special of pan-roasted monkfish with morels and asparagus was delicate – despite the cream sauce – and a seared tuna steak with capers was nicely browned on the outside, and cut to reveal its raw rose meat. A head of grilled Treviso added a hint of bitterness from the leaves, and proved the ideal accompaniment…

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What the Critics say

London Magazine

Olivia Palamountain, London Magazine

30 May 2012

A special of pan-roasted monkfish with morels and asparagus was delicate – despite the cream sauce – and a seared tuna steak with capers was nicely browned on the outside, and cut to reveal its raw rose meat. A head of grilled Treviso added a hint of bitterness from the leaves, and proved the ideal accompaniment…

Read full review »

What the Bloggers say

grumblinggourmet

Rich Major, The Grumbling Gourmet

18 August 2012

Soft, succulent and fully flavoured lamb shoulder is one of the best dishes of its type I’ve experienced. Juicy fat rendered perfectly into thick pink lozenges of flavour and succulence. Sitting proud on a thick bed of silken almost creamy caponata…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

27 June 2012

I tried starters of prawn and squid fritti, good salty seafood lifted by a basil aioli, and a slightly-too-firm but still delicious burrata with prosciutto, both dishes given a subtle kick by the judicious use of fresh chilli…

Read full review »