Pinna

Achille Pinna grew up above his family's kitchen on Sant'Antioco, off the south-west coast of Sardinia, and the restaurant he opened on Curzon Street in December 2024 cooks the food of that island. A raw bar leads with seafood crudo. Pasta is made by hand every day. Whole fish and prime cuts of beef come to the table to share, and the wine list runs deep into Sardinian growers alongside the rest of Italy. The MICHELIN Guide lists it.

The room takes over a former bank and runs the full depth of the building, so daylight reaches it from the front and the back. Dark panelling, lit wine cabinets, a fireplace and a painted ceiling set a classic Mayfair register. Bentwood chairs and white linen keep it looser than the address suggests. It was full in its opening week and is still hard to book.

There is no separate private dining room. Groups are seated in the main room on three set menus named for Sardinian bays, Cala Luna, Cala di Seta and Cala di Volpe, and the restaurant is taken whole for a party by arrangement rather than as a published product.