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For many people Kensington High Street is synonymous with one thing: shopping. Plenty of shopping. It\u2019s easy to see why when the streets are lined with fashion outlet this, department store that, and anything in between. Along with its thrill, shopping does work up an appetite too. So if the discerning gent finds himself all shopped out following a shopping spree, where should he head to for good food on the high street?<\/p>\n
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Acciuga, located at the end of the High Street is one such place. Offering traditional Italian cuisine from Liguria but also with influences from Piedmont and Tuscany too, its menu tempted Elysium Magazine to the point where we just had to try.<\/p>\n
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Acciuga (a-choo-ga) means anchovy \u2013 now that\u2019s not the most showbiz of names for any restaurant whichever way you translate it. However the name has more in common than you\u2019d first think. Like its namesake, this restaurant is modest in size and unassuming in presence, but once you look a little closer or take a bite you\u2019re hit by big flavours and lots of character.<\/p>\n
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That\u2019s the type of restaurant Acciuga is. It\u2019s a narrow venue and the d\u00e9cor is plain, but like most things Italian, it\u2019s still done with a touch of class. Seating is a mixture of tables for two and bigger tables for groups and families. The walls also feature canvas artwork which can be brought should something catch the eye \u2013 the restaurant makes a habit of featuring the work of new Italian artists regularly.<\/p>\n
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The menu has been crafted by head chef and patron Guglielmo Arnulfo and brings together a series of native Liguria dishes. Emphasis is placed on a menu that\u2019s not overly extensive but offers a range of dishes that shows off the flair of the chef. After getting settled in and taking the waiter\u2019s recommendation on wine, a fine Tuscan red, it was time to experience the food.<\/p>\n
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Like a traditional Italian, the menu is based on the typical three courses of Antipasti, Primi and Secondi \u2013 followed by desert is you still have the space for it. To get the evening underway we sided with the Recco\u2019s style cheese focaccia and the crockpot of chicken liver pate (both \u00a310 each). Before these arrived at the table we were greeted with an amuse-bouche made up of fish, bread and vegetables. These two mouthfuls were full of flavour and the perfect way to start the meal.<\/p>\n
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![\"\"](\"http:\/\/farm3.staticflickr.com\/2842\/10828698116_a915d471dd_d.jpg\" "\\"Cheese")
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Soon after the Antipasti arrived at the table, filling the surrounding air with smells of toasted bread and grilled cheese. The cheese focaccia was most impressive \u2013 a simple dish made with the best ingredients gave each mouthful a delicious taste. The chicken liver pate was flavoursome too, complimented well with the ricotta cheese and crisp breads. With the taste buds well and truly fired up we were looking forward to the main courses.<\/p>\n
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For the Primi, on the recommendation of our waiter, we choose the gnocchetti with spinach and ricotta along with the Piccage green pasta with beef ragu (both \u00a315 each). Simple enough they may sound but they were both big on flavour, and perfectly sized in portion considering our second main course was to come.<\/p>\n
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Secondi is traditionally the course that features meat or fish and who are we to argue against tradition. So it was the Ligurian style sea bass and the lamb with artichokes (both \u00a320 each) for the discerning gent and his dining companion. Again the waiter was very helpful here with his recommendations, insisting these were the standout dishes. He wasn\u2019t wrong too \u2013 the sea bass was cooked with perfect seasoning absorbing the richness of the butter and black olive sauce while the lamb chops were wonderfully tender and working well with the artichokes.<\/p>\n
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![\"\"](\"http:\/\/farm8.staticflickr.com\/7345\/10828697176_27992d3a0a_d.jpg\" "\\"Ligurian")
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After three courses along with the amuse-bouche you might think you couldn\u2019t fit anymore, yet Acciuga has other ideas. Dining is not rushed so you get enough of a break between courses. No meal is truly complete until you\u2019ve enjoyed desert and chef Arnulfo likes to keep the surprises coming with the pre-desert course \u2013 a bite-sized biscuit with a small chocolate souffl\u00e9 which went down very nicely. It would have been rude not to see the desert menu, and the chocolate flan (\u00a38) was too much a temptation. It\u2019s like a warm chocolate fondant-type desert and was utterly delicious.<\/p>\n
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Acciuga is one of those restaurants where traditional food is utmost priority. Chef Arnulfo obviously takes great pride in the dishes he creates and doesn\u2019t try anything too radical with recipes that have stood the test of time. He\u2019ll often have a wonder through the restaurant towards the end of the night to talk to guests. It was good to hear his thoughts on the journey of a meal \u2013 it should start and finish in the same way with amazing flavours. Acciuga is a great find for Kensington High Street and is somewhere the discerning gent with a taste for authentic cooking will enjoy as much as natives from the region itself would.<\/p>\n
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Rating<\/b><\/p>\n
Food: 4\/5<\/p>\n
Ambience: 4\/5<\/p>\n
Venue: 3.5\/5<\/p>\n
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Style:<\/b> Authentic Italian<\/p>\n
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Contact:<\/b> Acciuga, 343 Kensington High Street, London, W8 6NW \u2013 Tel. 0207 603 3888<\/p>\n
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