Rotorino restaurant Dalston
Cuisine: Italian
Price:    pound pound pound_grey
Verdict based on 5 critic, 0 blogger and 0 user reviews and awards
Restaurant Profile »

Address: 434 Kingsland Road, London E8 4AA

Website: Visit restaurant website

Telephone: +44 20 7249 9081

Modern Italian restaurant on Kingsland Road in Dalston.

Latest reviews of Rotorino

jay_rayner

Jay Rayner, The Observer

17 August 2014

And then you get to the sunny uplands of the middle dishes, and there is Parle’s familiar spark and twinkle. A pasta dish of tiny shells with long-braised ground sausage, a little chilli and crisped breadcrumbs is what carbs were invented for. There is a thick, starchy broth that binds every shell to the next. We chase the last fabulous crumbs about the dish and feel nurtured…

Read full review »
amol_rajan

Amol Rajan, The Independent

25 May 2014

I would be sure to save room for some exceptional desserts. These include a candied fruit tart with orange flower, and a very moreish, diabetes-inducing chocolate cake with honeycomb, crushed pistachios and sour cream…

Read full review »
giles_coren

Giles Coren, The Times

10 May 2014

I had excellent, sweet, fresh carpaccio of bream, a small bowl of nice firm casarecce in a rich sausage and red wine sauce enlivened with fried breadcrumbs, and then a delicious (very unpooey) tripe dish with aubergine and n’duja sausage (and more breadcrumbs)…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

23 April 2014

Standing head and shoulders above the array is pig’s head terrine in a crisp coating spread with a purée of Mostarda di Cremona. I want to take more than the one little cube that is my fair share…

Read full review »

What the Critics say

jay_rayner

Jay Rayner, The Observer

17 August 2014

And then you get to the sunny uplands of the middle dishes, and there is Parle’s familiar spark and twinkle. A pasta dish of tiny shells with long-braised ground sausage, a little chilli and crisped breadcrumbs is what carbs were invented for. There is a thick, starchy broth that binds every shell to the next. We chase the last fabulous crumbs about the dish and feel nurtured…

Read full review »
amol_rajan

Amol Rajan, The Independent

25 May 2014

I would be sure to save room for some exceptional desserts. These include a candied fruit tart with orange flower, and a very moreish, diabetes-inducing chocolate cake with honeycomb, crushed pistachios and sour cream…

Read full review »
giles_coren

Giles Coren, The Times

10 May 2014

I had excellent, sweet, fresh carpaccio of bream, a small bowl of nice firm casarecce in a rich sausage and red wine sauce enlivened with fried breadcrumbs, and then a delicious (very unpooey) tripe dish with aubergine and n’duja sausage (and more breadcrumbs)…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

23 April 2014

Standing head and shoulders above the array is pig’s head terrine in a crisp coating spread with a purée of Mostarda di Cremona. I want to take more than the one little cube that is my fair share…

Read full review »
Time Out

Celia Plender, Time Out

16 March 2014

Up there with some of the best modern Italian restaurants in London, Rotorino’s a great addition to any Dalston portfolio…

Read full review »