bocca_di_lupo
Cuisine: Italian
Price:    pound pound pound_grey
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Verdict based on 11 critic, 6 blogger and 5 user reviews and awards
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Address: 12 Archer Street, London W1D 7BB

Website: Visit restaurant website

Telephone: +44 20 7734 2223

Jacob Kenedy and Victor Hugo opened Bocca di Lupo in November 2008. The restaurant has since received various awards and accolades for its stripped-down, honest regional Italian cuisine… from boccadilupo.com

This restaurant has been awarded a Michelin Bib Gourmand

Latest reviews of Bocca di Lupo

Time_Out

Time Out Editors, Time Out

9 August 2012

From the grill, baby cuttlefish was tender and juicy, while honey-marinated pork neck was earthy with a hint of sweetness. Both were treated simply, but to great effect in the way that Italian cooking does so well…

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grumblinggourmet

Rich Major, The Grumbling Gourmet

14 July 2011

They made up with the desserts (…) I went for Sanguinaccio, the devil’s own nutella, a thick chocolate paste with pine nut and pig’s blood from Abruzzo, the blood adding a dark note of sweet iron, lifting the dark cocoa to the heavens. I licked the bowl clean. I’m not a proud man…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

11 January 2011

This smart, buzzing Italian has developed a reputation as much for being a popular and impressive date destination as for its exceptionally good food. On the strength of my (purely Platonic) experience, I can see why – on both counts…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

29 November 2010

Bold and creative cooking, using interesting ingredients in exciting new ways, on the one hand mindful of the noble traditions of (in this case) Italian cuisine and on the other forging exciting new paths into pastures unknown…

Read full review »

What the Critics say

Time_Out

Time Out Editors, Time Out

9 August 2012

From the grill, baby cuttlefish was tender and juicy, while honey-marinated pork neck was earthy with a hint of sweetness. Both were treated simply, but to great effect in the way that Italian cooking does so well…

Read full review »
JasperGerard

Jasper Gerard, The Telegraph

2 October 2009

One of our favourite dishes is artichoke a la Giudia, fried to resemble a burnished rose with a gooey middle and crispy petals…

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metro

Marina O'Loughlin (Metro), Metro

7 April 2009

But it’s not all flawless. ‘New season’s peas’ overcooked into masquerading as marrowfats; a clumsy deep-fried swordfish, its oily heaviness emphasised by capers and shavings of salted ricotta…

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AA_Gill

AA Gill, The Sunday Times

15 February 2009

For pudding I chose cannoli, because they star in The Godfather and come from Sicily, where all the cakes are made by blind nuns, and sanguinaccio, which you rarely get here, and I simply adore. It’s pig’s blood and chocolate…

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The_Independent_Small_Logo

Terry Durack, The Independent

8 February 2009

Even when you know what is coming, you don’t. “Shaved radish, celeriac, and pecorino with pomegranates and truffle oil (Umbria, £4)” doesn’t prepare you for a thinly sliced stack of truffle-scented crunch…

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matthew_norman

Matthew Norman (Guardian), The Guardian

23 January 2009

Were the food merely decent, this would be an attractive and exuberant restaurant, but the brilliance of the cooking raises it to the first rank…

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zoe_williams

Zoe Williams, The Telegraph

16 January 2009

It has the sophistication and accent on great ingredients, simply handled, that you’d find in L’Anima, for instance, but it’s like the restaurant version of a diffusion line, much cheaper, way noisier, more zingy – the trinity of eating for fun…

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giles_coren

Giles Coren, The Times

10 January 2009

Bocca di Lupo is just bloody marvellous. It’s that totally authentic Italian way of eating that I’m always grumbling I can never find in Italy…

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John_Walsh

John Walsh, The Independent

3 January 2009

My companion went into raptures about her spaghettini with lobster, mussels and ginger (from Sicily), a delicate, angel-hair-pasta dish in which the lobster and ginger, two ingredients seldom hitherto seen together in public…

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hardens

Richard & Peter, Harden's

4 December 2008

Whoosh! The fireworks started to go off when our initial, quite brilliant dishes arrived. The first was a bone marrow, barolo and radiccio risotto. Boy was it good: meaty yet light; rich but fresh-tasting…

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fay_maschler

Fay Maschler, Evening Standard

3 December 2008

Dishes we loved included an Umbrian salad of shaved black radish, celeriac and Pecorino dressed with pomegranate seeds and truffle oil…

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What the Bloggers say

grumblinggourmet

Rich Major, The Grumbling Gourmet

14 July 2011

They made up with the desserts (…) I went for Sanguinaccio, the devil’s own nutella, a thick chocolate paste with pine nut and pig’s blood from Abruzzo, the blood adding a dark note of sweet iron, lifting the dark cocoa to the heavens. I licked the bowl clean. I’m not a proud man…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

11 January 2011

This smart, buzzing Italian has developed a reputation as much for being a popular and impressive date destination as for its exceptionally good food. On the strength of my (purely Platonic) experience, I can see why – on both counts…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

29 November 2010

Bold and creative cooking, using interesting ingredients in exciting new ways, on the one hand mindful of the noble traditions of (in this case) Italian cuisine and on the other forging exciting new paths into pastures unknown…

Read full review »
Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

13 July 2010

The best pasta dish was the nettle and chard pansotti served with a walnut sauce. (…) The pasta was rich and al dente, the nettle and chard filling was homely, and the walnuts added interest and bite…

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Gourmet Chick

Cara Waters, Gourmet Chick

9 February 2009

Wow. From the first bite the food at Bocca di Lupo is sensational. Tucked away in a back street in Soho as soon as you walk in you know you are in for a treat at Bocca di Lupo…

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Andy_Hayler

Andy Hayler, andyhayler.com

15 January 2009

Overall I found this an enjoyable meal, with quite good ingredients, though for me the kitchen is trying a bit too hard to show off rather than sticking to the basics…

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