In a backdrop of exposed brick walls, leather sofas, ambient jazz and ornamental pickles, Luigi’s now serves cocktails, fine Italian wines, and an array of antipasti post 6pm.

Spuntini (snack), Tramezzini (sandwich) and Salumi (salami) all heavily feature on the menu. Whilst prone to some seasonal changes (the owner notes how, with figs soon going out of season, he has artfully the fruit into a tart and moreish jam), most dishes look to stay the same. The menu invariably reflects owner Jim Fisher’s European cultural heritage and Mediterranean cuisine, with his great-grandfather hailing from the Northern Italian region of Liguria.

Luigi’s, the signature cherry shrub negroni @spelzini_london

This cultural influence is demonstrated through the homely naming of the drinks. ‘Luigi’s’, a cherry shrub negroni after the namesake, ‘Nonna’, a sweet, crème-brulee topped affair, and the personal highlight, ‘Jim’s Favourite’ – featuring a smoky yet sweet mezcal based cocktail, finished with candyfloss whipped from Campari.

In terms of the accompaniments, larger dishes such as ‘Pork Ragu with bread and butter’ are on offer to satisfy the hungry, or alternatively smaller dishes such as ‘Rosemary Salted Nuts’ or an extensive selection of salami. The aforementioned ‘Fried Gorgonzola Toastie with Fig Jam’ provided a pleasant surprise, the sharp and nutty cheese balanced out with sweet handcrafted fig jam. The ‘Farinata Genovese’, a chickpea flatbread typical to Ligurian cuisine, was also wonderfully salty and rosemary infused – one of multiple options such as ‘Harissa Houmous’ and ‘Pickled Chicory’ readily available for vegetarians looking to nibble beyond the selection of meat and cheese.

Gorgonzola toastie with fig jam @spelzini_london

Whether for an after-work tipple or date night, Luigi’s has interjected a classic touch of Northern Italian cuisine into a perfectly relaxed and modern setting, overlooking the bustle of Shoreditch high street.

xxx

https://www.spelzini.co.uk

154 – 158 Shoreditch High Street E1 6HU

open Monday – Saturday 6-11pm