Stecca

Chef Stefano Stecca was last seen at Toto’s on Walton Street (now Dinings SW3) but hasn’t moved too far away for this first solo restaurant. Stecca is very much a SW10 local rather than a London-wide destination, in spirit a contemporary update of the low-key Italians that were Chelsea’s bread and butter in the 1960s and 70s, all white walls and tablecloths, and dark wood chairs and floors. The uncomplicated cooking fits the bill for mid-week lunches and casual suppers, though be warned that portions are not overly generous for the reasonable-looking prices. The best thing we ate was a spin on cacio e pepe involving thick-cut rings of mezzi paccheri pasta cooked al dente and with the cheese and pepper flavours both boldly to the fore. We also enjoyed a junior-sized Dover sole, though a rather tough apple tart was not a good end to the meal; perhaps a bowl of Italian cherries would have been a better fit for Stecca’s simplicity. There’s decent choice under £40 on the all Italian wine list (plus some SuperTuscans if you want to push the boat out), and a dozen by the glass. A courtyard garden at the back, interspersed with planted trees and with ivy tumbling from the fencing, is a summer secret worth knowing about.    

Stecca is a refined local Italian in little Chelsea, offering traditional cuisine in a light, stylish setting. Founded by award-winning Italian chef patron Stefano Stecca, the menu promotes his favourite regional dishes using only the freshest, seasonal ingredients and those sourced authentically from the recipe's place of origin. 

At Stecca, Stefano has indulged his love of crudi, using high quality raw fish and seafoods, as well as homemade fresh pastas and main dishes of fish and meat, too. As is typical of an Italian meal, the a la carte menu first offers a selection of anti pasti to share with the table. Choose from classics such as burrata with cherry tomatoes, beef carpaccio with rocket and Parmesan, as well as baby octopus and peas in tomato sauce with soft polenta.

Next up, is the pasta course with varieties like pumpkin tortelli with Amaretto sauce and Parmesan fondue, alongside pappardelle with rabbit ragout. For secondi, there's equal emphasis on fish and meat bases, with delicious sounding large plates of braised tender beef cheeks with pumpkin vellutè and pickles, grilled octopus with cannellini beans and carasao bread, and grilled veal chop with porcini mushrooms. If desserts are your thing, you'll love the likes of traditional tiramisù, coffee crème brûlée and Sicilian cannoli with ricotta and chocolate. We also like the sound of the homemade ice cream and sorbets. 

Stecca boasts a selection of aperetifs including Aperol Spritz, Negroni and Bellini, as well as lengthy, curated wine list. Of course, many of the wines are sourced from Italy and you'll find one proseco by the glass, several sweet wines to complement dessert, and a larger selection of whites and reds.