Sometimes smaller is better, as this tiny cafe attests. With fresh produce taking up part of the space and only a few booths pressed up against an appropriately earthy olive-green wall, getting a seat is by no means guaranteed, but is worth taking the chance. Piadina specialises in, well, piadina: grilled Italian flatbread served with a range of toppings. Beyond these exotic sarnies, they serve a range of delicious and warming dishes, made with the slow food philosophy in mind. These dishes are described on a daily changing menu on brown butcher's paper and might include a Greek goat stew or a house-made chicken and chickpea pie.
Chef: David Morant and Dan Zeidan
 |