9:00am
Prep list done, aprons on
Book Table
10:00am
Proved sour dough ready to go in the oven
Book Table
11:00am
Staff lunch
Book Table
12:00pm
Ready for lunch
Book Table
1:00pm
The kitchen begins to hum with lunchtime service
Book Table
2:00pm
Our signature dish, eight hours in the making. Pappardelle with beef shin ragu.
Book Table
3:00pm
Prep for evening service
Book Table
4:00pm
Today’s menu printed and ready for the evening
Book Table
5:00pm
Front of house briefing on the evening’s menu and guests
Book Table
6:00pm
Negroni o’clock
Book Table
7:00pm
Kitchen in full flow
Book Table
8:00pm
Check on
Book Table
9:00pm
Plating up food
Book Table
10:00pm
Puddings served
Book Table
11:00pm
The charcoal grill burns out
Book Table
Arrow down
“Great food, expertly cooked and served by friendly waiting staff... there’s no secret to Trullo’s success”
Jay Rayner, Observer
“I’ve been twice in the past three days, and I’m going back on Friday. I may review it again next week. I may not bother going anywhere ever again”
Giles Coren, Times
“We could have been eating in that perfect, elusive little Tuscan trattoria Islingtonians dream of finding on holiday, if it hadn’t been for the London buses trundling past outside”

Trullo Cookbook Just Launched

A British take on Italian cooking by our very own, Tim Siadatan. The Trullo Cookbook is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo’s sister restaurant Padella. This is food that brings people together.

 

Buy

About Us

The Trullo restaurant opened in June 2010, and offers a simple, seasonally focused, Italian inspired menu that changes daily. Fresh hand-made pasta and our charcoal grill are the counterpoints of the menu at Trullo, the pasta rolled minutes before service, and the fish and meat cooked over burning coals.

Our Food

 

 

 

At Trullo, we care about the importance of cooking according to the seasons, being sustainable, using amazing produce and really understanding where that produce comes from. We care about food in the same way as our producers do, and that definitely translates both onto the plate and into the warm, buzzing energy of the restaurant.

 

See Menu

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