Luca

Luca has carved out a serious reputation since opening in 2016, and it's easy to see why. This isn't your typical Italian restaurant hiding behind pizza and pasta—instead, it champions nuanced, seasonal dishes that showcase ingredients from both Italy and the British Isles. The space itself is striking, with a contemporary take on 1950s design that feels both glamorous and welcoming.

The food is where Luca truly shines. Start with the Parmesan fries—crisp cases with airy interiors that somehow manage to be both indulgent and light. The scallops with nduja and sweet artichoke purée are a masterclass in balance, while the steak tartare, peppered with capers, celery, pickled onions, and homemade crisps, is a revelation. The star of the show, though, was the Hebridean lamb cannon dressed with bagna cauda and green olives—perfectly cooked and deeply flavorful.

What sets Luca apart is its lightness of touch. Even the pasta, made fresh in their in-house pasta room, feels more like a cosy comfort than heavy Italian fare. The espresso martinis are the perfect finish: perfectly frothed and subtly sweetened. The staff are chipper and down-to-earth, making you feel like this Michelin-starred experience is something you could enjoy every day. It's destination dining that doesn't feel pretentious.