Our unique ethos is centered around flour, with high quality ingredients made fresh every day in the live pasta lab. Simple, honest Italian food is enriched with contemporary flair to deliver an uncompromised quality of flavours at affordable prices.
From lunchtime onwards, you can witness the making of spaghetti alla chitarra, rigatoni, oxtail mafalde, and stunning ciccetti dishes, lovingly created and served from the open cucina that takes centre-stage on the ground floor.
The delicious, Southern-Italy inspired menu is a collaboration between the Group Executive Chef Manuele Bazzoni, and Head Chef Girolamo de Gennaro. Girolamo’s southern roots burst through in Spagnoletti’s menu, in a contrast to its sister restaurant Magenta, that focuses on regional dishes from the North of Italy.
Henry Chebaane is the creative mastermind behind the interiors of the Megaro hotel, fine-dining restaurant Magenta, and Hokus Pokus alchemy bar. At Spagnoletti, he has once again imagined a vibrant, stylish, and exuberant environment sitting behind the 19th century façade. The name and design are inspired by Charles Spagnoletti, the 19th century London engineer and inventor, who was responsible for the development of the telegraphic signalling systems first used on the Metropolitan line, and then on most of the British railways which were passing through King’s Cross Station. There are plenty of hidden surprises that were inspired by this innovator – around every corner at Spagnoletti, there’s something new to discover.