Mezzogiorno by Francesco Mazzei

Mezzogiorno opened in November 2025 in the room Corinthia London ran for years as The Northall, and the transformation is total. Francesco Mazzei, the Calabrian chef behind L'Anima, Sartoria and Fiume, cooks the food of the Italian south here: handmade pasta, seafood lifted with citrus and chilli, 'nduja and bergamot from his home region, with about seventy per cent of the produce sourced in Britain. The MICHELIN Guide lists it.

The design studio Afroditi took the Baroque palazzos of Calabria and Puglia as its brief. The main dining room runs to eight metres of height, held by tall stone columns under a coffered ceiling, with hand-painted stucco, green-veined Italian marble and oak parquetry underfoot. Custom Murano chandeliers hang the length of it. A mezzanine looks down over the floor, and the palette of terracotta, pink and stone reads sun-faded rather than new. Guests come in past the open kitchen, where a marble chef's table and a pasta counter sit among the cooks.

Two rooms take private parties. Rosetta, named for Mazzei's mother, seats a table of up to twenty; Zia Maria, named for his aunt, sits up the stairs on the mezzanine and holds twelve, close enough to the room below to keep the noise of it. The Corinthia's events team handles both, and larger takes of the restaurant are arranged on enquiry.