Camerino is a quality Italian neighbourhood restaurant in Percy Street, in the heart of the West End.
Elegant and contemporary, Camerino explores the regional cuisines of Italy through a classic yet thoroughly modern Italian menu of impeccably prepared dishes.
Veneto born head chef, Valerio Daros, has a wealth of culinary experience, including four years as sous chef for Giorgio Locatelli, during which time the team won a Michelin star. Prior to joining Camerino, Daros was involved in the launch of Timo on Kensington High Street where he spent two years as head chef.
Culinary simplicity and the use of only the finest and freshest ingredients characterise Valerio’s dishes, which take into consideration seasonality of produce to constantly evolve the menu. Daros comments: ‘Italian food is all about flavour, which can only be achieved by using the best ingredients. All dishes are home made on the premises – from the breads and the pasta through to the ice creams and petit fours”.
Many of the ingredients are meticulously sourced from specialist Italian suppliers and Daros has drawn on his roots to create a menu that reflects the varied culinary traditions of regional Italy, presented in a contemporary context. The result is a diverse and modern menu featuring starters such a Pan Fried Duck Liver with Roasted Smoked Ham and Rocket Salad, Buffalo Mozzarella with Baked Aubergines; and Thinly Sliced Veal with Tuna Sauce, Apple, Raisins and Capers.
Pasta courses include Tortelli Filled with Beetroot and Buffalo Ricotta, Butter and Poppy Seeds; Ravioli Filled with Sun Dried Tomato and Scamorza Cheese; Pappardelle with Porcini Mushrooms or Wild Boar Ragout, whilst meat and fish main courses feature Roasted Monkfish with Saffron Diced Vegetables and Herring Caviar; and Sautéed Veal Kidney with Polenta and Veal Sauce. Daily changing special dishes depend on the availability of fresh produce or the arrival of special ingredients from their Italian producers.
Mouth-watering puddings include Hot Glandular Fondant with Nougat Ice Cream; Babe with Crème Chantilly and Kentish Cherry; and Saffron and Vanilla Panna Cotta. Cheeses are listed according to region and include Parmigiano Reggiano from Emilia, ewe’s milk Pecorino Sardo from Sardinia and Taleggio from Lombardy.
The lunch menu and Pre-theatre until 7pm is excellently priced at £ 19.50, and £23.50 for two and three courses respectively
The feel of a gracious neighbourhood restaurant is created by the warm welcome extended by General Manager Sergio Noci (formerly of Isola, Floriana and Auberge du Lac) and his attentive yet discreet team. Sergio is on hand to help navigate the exclusively Italian wine list, which features many varietals under the £30 mark including a Tormaresca 2003 Antinori, Puglia at £21.50, as well as wines for the connoisseur, such as an Antinori Solaia 1999 at £190.00. He will also eagerly recommend a grappa from the extensive list, which includes a Picolit, Nonino at £16.50
A bright, light interior with hand-painted flower motifs decorating the walls make for a interesting yet stylish and comfortable eating environment whilst scarlet drapes provide a touch of theatre.
"This airy new Fitzrovia Italian – with its interesting and well-executed menu, and its charming service – had already hit an impressive stride on an early-days visit in the summer of 2004."
Harden's Restaurant Guide
"For Mediterranean connoisseurs that like to combine exquisite food with sexy Italian waiters, visit Camerino. The native speaking staff will pander to your every need and will really care that you pick the right dishes with a wine to complement it, so remember to ask them for their advice as they are passionate about their food……………….enjoy a chat with the charismatic host Paolo"
LAM Living in London Magazine
"Valerio Daros has worked with Giorgio Locatelli and possesses something of the master's touch when it comes to pasta. He fills tortelli with buffalo ricotta and beetroot and gilds the parcels in butter and poppy seeds. His ragu might be made with guinea fowl for fettuccine or wild boar for pappardelle. The look of the restaurant owes something to Changing Rooms. There has been a theatrical makeover featuring red curtains and floral murals. So in every way, it is anything but formulaic."
Evening Standard Metro Life