Trullo

Confidently unfussy Italian cooking in a homely upstairs room or downstairs bar

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Trullo

Trullo restaurant is something of a jewel in the Islington food scene, quietly—yet unmistakeably—earning its place among London’s top Italian restaurants. Opened in June 2010 by chef Tim Siadatan and Jordan Frieda (formerly of River Café) it has, over the years, avoided flashy trends. Deliberately built a reputation on consistency, quality, warmth and seasonal cooking. The Staff Canteen+3Urbanologie+3NRA – National Restaurant Awards+3

Located at 300‑302 St Paul’s Road, just by Highbury Corner / Highbury & Islington. Trullo feels like it belongs in the neighbourhood—not as a destination you have to dress up for, but one you want to come back to. palatemag.co.uk+2London Best Eats+2 The interior is unpretentious in the best possible way: wooden floorboards, white (or cream/navy) walls, simple lighting, a semi‑open kitchen, paper table cloths, close seating—a mix of ground floor brightness and a more intimate downstairs. palatemag.co.uk+2DesignMyNight+2 There are touches of rustic charm rather than any kind of over‑the‑top décor. palatemag.co.uk+2dineawardslondon.com+2

Food is the heart of Trullo.

The menu changes daily (sometimes even twice per day) based on seasonal produce and what the kitchen can source. NRA – National Restaurant Awards+3The Nudge London+3Trullo+3 The pasta is fresh, made on site, often rolled minutes before serving. Standout dishes often mentioned are pappardelle with beef shin ragu(slow‑cooked, hearty, rich) and pici cacio e pepe, among others. There’s also fish, meat, and vegetables cooked over a charcoal grill, which gives a smoky edge and depth. NRA – National Restaurant Awards+2London Best Eats+2

In recent years Trullo has expanded its presence beyond just the restaurant. Theirs is  a wine bar next door, and also a deli, offering elements of their food to take home: pasta, sauces, bread, wine, etc. Eater London+2Hot Dinners+2

What makes Trullo really shine is how it balances excellence with approachability: high‑quality ingredients, genuine cooking skill, thoughtful service — but not stuffy or overbearing. You can have a special meal there, or a more casual one, and it feels right either way. It’s become one of those neighbourhood institutions.

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