Burro e Salvia

Translated as “butter and sage”, Burro e Salvia comes from chef and founder Gaia Enria, who traded a career in marketing to follow a passion for the food industry. With a childhood spent in Italy and time spent refining the art of pasta making in Modena, she set up the restaurant in 2013.

The small dining room feels somewhere between a casual restaurant and a deli, with big windows letting in plenty of light, a clutch of four-person tables and some counter seating, and a pastificio counter selling the day’s freshly made pasta to take home.

The short, confident menu is classic Italian: antipasti and snacks complement a selection of regularly changing pasta plates and one or two larger mains. The signature dish is the agnolotti cavour, a beef, pork and spinach ragu dressed in the butter and sage that lends the venue its name.