For over two decades the name Bricco e Bacco has been feted in Palermo, Sicily for its fine food and inimitable atmosphere. Now that the restaurant has opened a UK outpost in Fitzrovia under owner, Sicilian-born Roberto Bergamotti, Londoners and visitors alike are able to enjoy the same exquisite culinary journey through authentic regional Italian cuisine.
The Bricco e Bacco family have been carnezzieri (butchers in the local dialect) by trade since the 1930s, and their expertise continues to shine through in the variety and quality of the sustainably sourced dry-aged steaks on the menu, including speciality cuts such as Italian Marango, Finnish Sashi and Japanese Wagyu. What’s more, in a first for any restaurant in the capital, these are sizzled on searing hot Himalayan salt blocks.
Guests choose their meat which is rated by marbling, softness and flavour. The steaks then emerge from the kitchen rare, leaving guests to cook them to their liking on the salt block.
Bricco e Bacco’s Sicilian heritage permeates every aspect of the menu. Beyond the steak offering, it delights in celebrating rich traditions and employing time-honoured cooking methods.
An equally pivotal part of the experience is the service. Roberto is the consummate host and justifiably proud that every member of his opening team is still with the restaurant.
Whilst Bricco e Bacco is the ideal fine dining spot throughout the year, there is no denying it is particularly magical at Christmas.
The restaurant has just finalised its trio of seasonal menus which will be available from 1 to 31 December.
The five-course Festive Menu (priced at £125 per person) features a number of Bricco e Bacco favourites, including two classic Sicilian antipasti – Caponata Siciliana, fried aubergine in a sweet & sour dressing, and Panelle e Crocche, chickpea crisps & potato croquette. The piece de resistance is of course the rib steaks cooked on the Himalayan salt blocks. Diners are treated to a duo of sensational meats, sourced from the utterly superb British Shorthorn and Poland’s Simmental, both characterised by their intense flavours and extreme tenderness.
For the ultimate celebration, the five-course Wagyu Menu (£250 per person) puts this celebrated meat, often heralded as the finest beef in the world, centre stage. Feast on delicacies such as A5 Japanese Wagyu on Stuffed Gnocchi with Cacio-pepe & Lime Caviar, Spaghetti Wagyu-nara (Bricco e Bacco’s unique twist on the classic Carbonara) and Rib Steak of first Japanese and then Spanish Wagyu cooked on the salt stone.
Both menus are inclusive of a savoury beef tart amuse-bouche and a glass of Tre Mat Finalizzato prosecco.For non-meat-eaters, Bricco e Bacco also offers a Vegetarian Menu (£60 per head) featuring standouts such as Spaghetti Rocket Pesto with Black Garlic Sauce & Aromatic Toasted Breadcrumbs and Millefeuille of Grilled Vegetables with Bell Pepper Sauce.
These fabulous dishes can be enjoyed alongside the restaurant’s impressive wine list featuring a comprehensive selection of Sicilian vintages along with wines from the Italian peninsula. Bricco e Bacco’s knowledgeable and friendly staff are on hand to recommend wine selections to further elevate the proceedings.
For those seeking a more private festive dining experience, Bricco e Bacco offers two distinct areas. Situated at street level, the Private Dining Area provides a light-filled space overlooking Charlotte Street that can accommodate up to 16 guests. Below ground level is a bar, together with an adjoining room, which can seat up to 40 guests. Bricco e Bacco is open Monday through Saturday 12pm-4.30pm and 6pm-10.30pm.
