On 6 November, new restaurant Da Henrietta by Italian Supper Club will open at the Henrietta Hotel, Experimental Group’s boutique townhouse in Covent Garden.

In previous collaborations, the acclaimed Italian Supper Club have hosted pop-ups and residencies at a selection of Experimental Group venues. Brought together by their appetite to offer guests the very best food and drink in a relaxed yet vibrant environment, the two brands believe they are pioneering a new breed of cool hospitality. 

Following the success of Adriatica Ristorante, in Venice, the two brands have extended their partnership with a focus on London. 

Italian Supper Club founders Silvio Pezzana and Toto Dell’Aringa will now bring their trademark flair and energy to the Henrietta Hotel’s ground floor restaurant to launch Da Henrietta, where they will showcase the flavours and produce of the West of Italy. Da Henrietta will take guests on an experimental journey along the Italian West Coast, with a menu inspired by the rich cuisine of Liguria, Toscana, Lazio, Basilicata, Campania and Calabria.

The menu will pay tribute to both the Tyrrhenian sea and an ever-changing landscape that produces unexpected combinations: think lamb accented with anchovies in the abbacchio alla romana, a classic dish found in any Roman trattoria.

Diners at Da Henrietta can expect unique seasonal produce and earthy, bold flavours where vegetables, pulses and pasta take centre-stage. Dishes will include regional favourites such as farinata, a thick Ligurian pancake made from chickpeas, ravioli with Delica pumpkin, bergamot and hazelnuts, Toto’s signature filled pasta, and bucatini alla gricia, pasta with guanciale and pecorino cheese from Rome. 

A wide selection of cheeses and cured meats will also feature with the likes of Provolone del Monaco, made from an unpasteurized cow’s milk from the Amalfi Coast, and a black pig guanciale from Calabria. Olive oils made with olives grown along the West Coast will be regularly changed on the menu. Guests will have the opportunity to try different varieties to enjoy with their bread, from the most delicate Ligurian Taggiasche olives to the richer Calabrian Carolea olives.

The wine cellar selection at Da Henrietta will follow the same philosophy and geography with some’off the beaten track’ wines from small producers of the West Coast and lesser known native grape varieties like Pigato from the Ligurian Cinque Terre and Aleatico from Tuscan Maremma.

Da Henrietta will operate on a bookings policy and also looks forward to welcoming walk-in guests in a safe environment. The new restaurant abides by the Government guidelines, with sanitation on arrival and tables seating a maximum of six.

Opening times

Everyday, food and drinks will be served from midday; 8:45pm last orders; closure 10:00pm as per current government regulations

Henrietta Hotel, 14-15 Henrietta St, Covent Garden, London WC2E 8QG