Bocca di Lupo

Share an authentic taste of the Italian regions at this laid-back Soho restaurant

Talk to Kimberley Hessey, one of our specialists, about how we can help you

Members choose Bocca di Lupo:

For casual lunches and social dinners.
To sample authentic flavours from across Italy – and some tasty innovations.
For a view of the kitchen’s culinary theatrics.

At Bocca di Lupo chef Jacob Kenedy has introduced a menu innovation designed to quell food envy and sate the wanderlust of adventurous diners: almost every dish is available in small or large portions. Traditionalists can stick to a time-honoured starter-main-dessert format, but this is a menu designed to be explored and shared, tapas-style, offering flavours from Rome to Milan, from the Dolomites to the Amalfi Coast.

Grilled rib of beef with parmesan and rosemary is a rustic Tuscan dish and wild boar salami is straight from Sardinia. The menu serves roast suckling pig from Lazio and heads south for fried red prawns and squid from the Campanian coast. And along the way Kenedy has added a few flavours of his own. The pork and foie gras sausage in particular is a dish that any region would enviously claim for its own.

'Follow the guidance of their knowledgeable waiters to get the balance right in the selection of the dishes – some are very light and others incredibly rich, so it’s good to get advice,’ says Kimberley Hessey, one of our restaurant experts. 'The fritti of olive stuffed with minced pork and veal is delicious, and make sure at least one member of your party samples the creamed langoustine risotto.' Desserts range from a classic Naples rum baba to the sanguinaccio, an outlandish speciality from Abruzzo that spikes chocolate with pig’s blood.

The snug dining room at the back of the venue hums with conversation, its large circular chandelier diffusing gentle light throughout the space. Bocca’s long marble-topped bar is a good spot to perch for a quick lunch from the one-dish menu and catch the sight and smells of the chefs bringing Italy to Soho.

Insider tips

Sit down at the chef’s counter for a view of the open kitchen. Restaurant expert Kimberley Hessey says: 'It’s an experience every bit as theatrical as dining at a chef’s table.'
Pop over the road for a scoop of ice cream from Gelupo, Bocca di Lupo’s ice cream parlour.
Bocca’s Theatreland location makes it a good choice for pre- and post-theatre dining. Ask us to book a table next time you plan to catch a show.