Pinna is a Sardinian restaurant at 43 Curzon Street in Mayfair, led by chef Achille Pinna. The menu draws on the cooking of his native island through fresh fish, handmade pasta and the direct use of carefully chosen Italian ingredients. Its refined dining room gives simple regional combinations the setting and attention expected from a Mayfair restaurant.
Seafood can begin with oysters, bluefin tuna tartare or carpaccio, Cornish sea bass ceviche and Galician octopus salad. Burrata with Datterino tomatoes and basil provides a softer contrast, while fresh or crisp Roman artichokes bring seasonal vegetables forward. These starters balance raw preparations, bright acidity and richer cheese based dishes.
Pasta is made in house and changes with ingredients available to the kitchen. Tagliolini with fresh truffle, wild mushroom tagliatelle and ricotta agnolotti with pecorino and Amalfi lemon show several different styles. Paccheri with courgette, sea urchin and prawns, Sardinian andarinos with venison ragù, and oxtail tortello add deeper seafood and meat flavours.
Wild turbot, Cornish sea bass, Irish beef fillet and veal Milanese provide substantial alternatives to pasta, supported by grilled artichokes, asparagus, broccoli and thick cut chips. Desserts and Italian wines bring the meal to a considered finish. Pinna’s combination of Sardinian identity and polished execution makes it suitable for a special dinner as well as a focused introduction to the island’s food.
Address: 43 Curzon Street, Mayfair, London W1J 7UF, United Kingdom