Home Food & DrinkRestaurants Perfect pasta in Fitzrovia: Officina 00

Perfect pasta in Fitzrovia: Officina 00

by Laurel Waldron

London certainly has no shortage of Italian restaurants, though Lord knows some really ought to be avoided. I’ll never forget the ordeal that was working at a certain low-brow Italian chain as a student, the perk of a free pizza narrowly outweighing the concern at how much of the menu arrived on the premises frozen. Thankfully with arrivals like Fitzrovia’s Officina 00 it’s easier than ever to tuck into hearty Italian fare that real Nonnas would be proud of.

Founded by two friends who grew up together in Naples, Elia Sebregondi and Enzo Mirto, Officina 00 was opened by the duo after stints at the likes of Soho House and Kiln led them to their own establishment. Named after the Italian for ‘workshop’ Officina and the finest grade of flour available, reflective of the somewhat carb-heavy menu, not that we’re complaining.

Officina 00

From artisan sourdough to Italian pastries and a whole host of pasta dishes, be sure to visit on an empty stomach. Possibly with a loose waistband. This is proper pasta and you won’t want to stop eating it. It’s a cosy, friendly, neighbourhood spot that buzzes with candlelit conversations and lures you in the moment you walk past.

Food and Drink at Officina 00

We don’t usually advocate filling up on bread, but with freshly baked sourdough accompanied with whipped truffle parmigiana butter, it would be rude not to. With Snacks on the menu even ahead of starters, it’s a great spot for a nibble with a glass of Italian vino, though do be warned that once you’ve tried the food, you might want to stay until you can consume no more.

Start with their signature bite of fried ravioli, a popular Caprese street food, with a Roman cacio e pepe filling, devoured in one bite. The sublime panko lasagne with truffle, aged provolone and aioli, however, deserves to be savoured. If there wasn’t so much else on the menu, we would have ordered two. 

Mains are, unsurprisingly, all pasta-based, and while there are of course vegetarian options, the menu is slightly more skewed to those with a carnivorous palate. Having said that, the gooey pumpkin gnocchi with brown butter, sage and gorgonzola was a standout, dangerously moreish, creamy and indulgent.

A spaghetti carbonara is given a makeover with white miso alongside its classic crispy guanciale and pecorino, bringing a unique umami flavour to a dish you think you know, while the orecchiette with peperoncini verde and almond pesto was inspired by a visit to the Amalfi coast and will bring back instant holiday memories with every bite, washed down with something from Officina’s Italian wine list; we greatly enjoyed the Sicilian Vermentino.


There might not be room for dessert, but if by some miracle there is then the chocolate, almond and passion fruit caprese cake might just finish you off.

Do yourself a favour and book a table; this is the kind of food everyone needs in their life. It’s been weeks and we’re still dreaming of that panko lasagne What exactly is the etiquette of just ordering one dish over and over? Asking for a friend…

Officina 00
67 Whitfield St
United Kingdom


  • Laurel Waldron

    Laurel has always been a wordsmith; labelled something of a child poetry prodigy and a lifelong lover of creative writing, it was an inevitable career move. Having grown up in Brussels, she’s now a proud south Londoner and combines a 15 year strong career in PR with freelance travel and food writing. The accomplished seamstress and fashion graduate satisfies her creative streak with side hustles in making bespoke wedding dresses.

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