Maremma

Co-founders Alice Staple and Dickie Bielenberg might not be native Tuscans, but they were inspired enough by travels to the Maremma region in Italy to open a venue that celebrated its vibrant food culture.

Staple and Bielenburg have a razor-sharp focus on importing the highest-quality produce from the Tuscan region, from cured meats and cheeses right down to the olive oil used in dishes. Fresh pasta dishes are often inspired by Maremma-style coastal cuisine, like the octopus ragu, while a compact list of secondi piatti and some smart sides add up to a very likeable menu that’s also good value.

The restaurant’s distinctive green frontage is on a corner of two streets a stone’s throw from Brixton station. Inside, bare plaster, filament lighting and some counter seating around a slick white bar keep the vibe down-to-earth and fun.