An innovative approach to the classics at Osteria 60, a sumptuous Italian nestling in the Baglioni Hotel

Ivan Simeoli is the epitome of the well-travelled professional head and exec head chef. He has worked at the Royal Academy of Arts and the Wallace Collection alongside Oliver Peyton, and more recently at Gigi’s, but now the Italian, who trained at Osteria Francescana in Italy, is presiding over Osteria 60, a new joint nestling in the finery that is the Baglioni Hotel in Kensington.

Osteria 60 takes its inspiration from the trattorias of the 1950s but is serving up a refined experience to match the surroundings, including a grand terrace, a must-visit in the summer for those that enjoy a little refinement every now and then.

Osteria 60 foodSimeoli’s approach however, is to modernize the classics with a nod to seasonal British produce, giving you a Buttermilk and Smoked Cucumber Gazpacho with Wild Garlic, and Welsh lamb chops with Sicilian aubergine caponata.

Veal Milanese with vignarola salad and lemon mayo, and ‘Nduja-crusted South Coast turbot with pickled courgette suggest a creative ambition. Negroni cheesecake and Amalfi lemon tart add to the temptations available.

A bar menu serves arancini and pizzette and half the 140 bin wine list are regional Italian numbers.

The restaurant director is Francesco Tatulli, an experienced restaurant hand, having recently worked at The Arts Club and Rififi Club, both private members’ operations in Mayfair. Entrepreneurs Kanav Puri and Suraj Mehra have ensured a steady hand in the kitchen in Simeoli and on the tiller in Tatulli, so big things are expected of this sumptuous Italian.