Sagra
In Italian, a “sagra” is a festival built around an ingredient at its peak. It’s an ambitious thing to name a restaurant after, but with its weekly menu changes and “make everything in-house” philosophy, this homely red-brick terrace dining room pulls it off.
A chilli-licked shellfish broth loaded with prawns, mussels and squid makes the festive case better than any mission statement could, as does the vanilla-flecked panna cotta, its richness offset by a tart rhubarb jam.
Come for a quick glass from the tight Italian wine list and some crumbed sardines spooned with lemony pistachio puree, or gather the squad for a feast built around the plump pumpkin tortelli: hazelnut and walnut cream below, fried sage and fresh chilli scattered above. Fancy without being fussy, it’s a dish that makes the most compelling argument for Sagra living up to its name, and then some.
Must-order: Running early? Start with a plate of prosciutto and fried bread.
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Last visited: April 2026
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