Bocconcino

The story

Bocconcino London: Regional Italian Dining Across Mayfair, Soho and Covent Garden

The Kitchen and Regional Approach

Bocconcino delivers regional Italian cooking across three central London venues, anchored by a kitchen led by Head Chef Marco Corsica. The founder Michael Gokhner established the group in 2014, maintaining a single culinary vision that moves through Italy region by region rather than relying on generic staples. Corsica structures the menu around authentic Italian flavors, drawing on his upbringing on the Mediterranean coast to highlight specific territories. Florentine bistecca pairs with Chianti, while Sicilian influences appear in crudo plates and parmigiana. The kitchen rolls pasta by hand each morning and bakes Roman-style pizza on an open-fire oven visible to diners. Standout mains include whole sea bass, slow-cooked osso buco, and Josper-grilled steaks at the Soho location. Seasonal shifts bring a truffle-focused autumn menu and lighter southern dishes during late summer. This rigorous attention to terroir and service quality has attracted guide recognition including the Schlemmer Atlas, while recent LUXlife awards named the group Best Italian Restaurant.

Venues and Interiors

The group operates three distinct spaces separated by atmosphere rather than kitchen leadership. Bocconcino Mayfair occupies two floors at 19 Berkeley Street; the upper level features white tablecloths and refined service, while the lower floor hosts DJs and live performers for a livelier evening. Soho at 59 Great Marlborough Street uses warm earthy tones and marble accents that nod to Forte dei Marmi roots, adding a grill element to the regional menu. Osteria by Bocconcino on the Strand is the largest room, built around an open kitchen that places the cooking center-stage. Private dining suites are available at each venue, including Sotto, a basement space beneath Soho designed for exclusive gatherings.

Wine and Service

The cellar carries over 300 bottles with an Italian spine, highlighting Barolo and Brunello from Piedmont and Tuscany, plus Amarone and Super Tuscans. Every serious wine-producing region from Piedmont to Sardinia is represented, alongside organic and biodynamic producers selected by the head sommelier. French Champagne and Burgundy form the secondary focus, with smaller selections from Spain and California. By-the-glass options run from accessible pourings to Coravin flights of rare vintages. The team advises on pairings throughout service, particularly for the seasonal tasting menus and larger private bookings. Weekend brunches feature bottomless prosecco packages, and Soho runs an aperitivo hour with cocktails priced at £7.