Bocca Di Lupo started trading in November 2008 by Jakob Kenedy and Victor Hugo, as a family run regional Italian trattoria. Of recent times I have pointed people here via positive word of mouth, but it stifles me as to why I haven’t glutonized myself here previously.. The irony hey? Inside is buzzy, whilst maintaining a classy feel. I simply coukdnt wait to dig into one of the many hand sourced ingredients from Italy when I arrived. I was so impressed I went back 3 times in quick succession – you might be able to tell from the pics!
There is a glorious marble bar a la Barrafina style, which gives you prime viewings of the kitchen and the myriad of dishes cooked to perfection right before your eyes.
My two other dinner dates and myself were lucky enough to score great seats by the corner of the bar, giving us champion views of what was being cooked and served. It was a two bird solution, as we got a true visual menu. The staff were equally happy telling us what everything was too as the dishes came out. Win, win, win!
What I loved about the menu was that practically every dish was available in small plates costing under a tenner – if you want to go large just double the price, same goes for the wine, conversely by the glass or bottle. Very smart indeed. Check it out for yourself;
We kick off with the ‘Baccalà’ – home-salted pollack. The batter was light and crisp as one would expect, but it was way too salty for my palate. Sorry guys, it won’t be featuring in my future choices.
Pork neck with honey & rosemary was such a delightful thing, arguably the most best dish there for me. When I saw it on the menu, I had to have it. It was so juicy, smokey, tender and sweet, almost taking a liking to Chinese style ‘Char Siu in flavour’. What is there not to like? You have to order it!
This dish featured on the specials – Ox cheeks! In my opinion anything slow cooked in red wine, peppercorns and tomato is a revelation. It’s a real shame it didn’t feature again during my second visit – if any of the Bocca folk are reading, please start cooking it again!
Tagliolini with sea snail ragú, this disappeared faster than I could go back for a second helping. You definitely know you were eating something from the sea with the snail’s sweet-like clam texture. Faultless.
And what feast is complete without organ meat? Certainly not the one we’re having here so it’s ordered. Tripe with guanciale (unsmoked bacon prepared from pork jowl or cheeks) cooked with chilli & tomato. You definitely know you’re eating organ meat here, but it was made so well, the sauce was rich and the tripe just dissolved in your mouth. Amazing flavour.
The first weapon of choice is sanguinaccio, a sweet páte of pigs blood and chocolate. Decorated with nuts and candied fruit. Rich, earthy, moorish and not for the faint heart. It just worked, and provoked the taste buds to want to relish another bite of the unctuous spread on warm, crisp bread. Veganites stay away, far away!
Le palle del nonn – deep-fried ricotta and chocolate aka ‘grandpa’s balls’. This pudding was beautiful simplicity. As soon you broke into the crisp shell, the marriage of chocolate and cheese ooze overwhelms you. Think gourmet deep fried Mars bar and you’re almost there.
Pastiera Napoletana – Sweet ricotta, wholegrain wheat & candied orange tart, ricotta-orange gelato. What a mouth full! This was the plain Jane of the bunch, pleasant enough, but if you’re in a conservative mood and fancy something sweet then this hits the spot.
Casata Siciliana – ricotta, orange & chocolate layered with sponge & mazipan. This was the most decadent of the bunch, the real deal. I couldn’t stop going at it with my spoon like crazed sugar junkie ready for his next hit.