Most-loved dishes
AI summary of what 9 dish mentions say about the food
The tiramisù is the undisputed star, praised for its delicate, creamy layers, while the overall vibe is one of refined, quietly confident elegance that elevates the gallery dining experience.
“This is a proper tiramisù with a thick layer of cocoa powder on top — almost too much, it chokes the mouth. The sponge fingers are well soaked, which is a big improvement from the last time at Locanda Locatelli where they were dipped on the spot and too light. But the mascarpone cream is a bit grainy, as if the sugar didn't dissolve properly. It's good, but I prefer a denser, more classic version. For £18, it's not worth it. Still, much better than the previous one.”
“Good, well made. It doesn't remind me of my mom's, but it's fine.”
What creators say
2 creators have covered Locatelli at the National Gallery. Most active: Francesco Zini
The dining experience at Locatelli at National Gallery was enjoyable with a delightful atmosphere and quality dishes.
Dishes mentioned
- Pane di grano con rosmarino
Trota in carpione
This is a Piedmontese preparation where trout is marinated in wine vinegar, onion, and garlic. It's served with horseradish mayonnaise, burnt lemon zest, and a simple salad with carrots. The flavor is very strong and decisive — the horseradish in the mayo, the burnt lemon, the vinegar marinade all create a bold taste. I thought the pairing of carpione with mayonnaise might be overkill, but they balanced it really well. It's light and refreshing, a nice way to start. The more I ate it, the more I liked it.
Pappardelle con ragù bianco di vitello e tartufo
Fresh homemade pasta, but this type of pappardelle is thicker than I prefer — I like them thinner, this is almost like a wider tagliatella. My usual issue with white ragù is that it's not well bound to the pasta, but here there's a nice creaminess. The pasta has a good bite, the meat is pleasant, and the truffle is there but not overpowering. It's a very calm, balanced dish. I ended up doing scarpetta with the bread, which was great. The white ragù satisfied me, it was well bound.
Ribeye con purè di sedano rapa
A classic tagliata, rare as I asked, with celeriac purée, kale, and meat jus. The presentation is great — few elements, well assembled. The meat is simple but very good, and the grilled cabbage is nice too. The purée is well made. This is a big step up from the second course I had at Locanda Locatelli, which was a vegan dish with chickpea flour that nearly choked me. I'm really happy with this new opening.
Tiramisù
This is a proper tiramisù with a thick layer of cocoa powder on top — almost too much, it chokes the mouth. The sponge fingers are well soaked, which is a big improvement from the last time at Locanda Locatelli where they were dipped on the spot and too light. But the mascarpone cream is a bit grainy, as if the sugar didn't dissolve properly. It's good, but I prefer a denser, more classic version. For £18, it's not worth it. Still, much better than the previous one.
- Francesco ZiniLoved
Mangio nel nuovo ristorante di Giorgio Locatelli #food · @ 0:01
Francesco had a very good meal at Locatelli's new restaurant inside the National Gallery, praising the dishes but finding the final bill extremely expensive.
Dishes mentioned
Trota in Carpione con Maionese al Rafano e Polvere di Limone Bruciato
This starter is not bad at all, I like it. There's a nice kick from the horseradish in the mayonnaise together with the burnt lemon, and also the acetic component of the marinade.
Pardella al Ragù Bianco di Vitello e Tartufo
Good appetite, guys. It's a very calm pasta, fresh homemade pasta. It has a nice presence under the teeth, the truffle isn't super strong, but the meat is well blended with the pasta, it works.
Ribai con Purè di Sedonapa e Cavolo Riccio
I had the meat cooked rare. Very good as a dish. I also really appreciate the purée, a smooth, silky texture, very pleasant to accompany the meat.
Tiramisù
Good, well made. It doesn't remind me of my mom's, but it's fine.
