These days we hear a great deal of what it means to cook with heart with a respect for produce and to be present in detail – all of which sum up the essence of Panino. There is too, an earthiness and real-ness; a ‘going home’ reflected in Bruno and Victoria’s cooking. Full of flavour, simply presented, the very best ethically sourced produce – some of which is local – portions tend to be generous!
While Panino Restaurant is primarily Italian in style, its ethos, while true to the traditional Sardinian and Ligurian cuisine, takes its inspiration from any source that fires the palette or triggers salivation! Panino doesn’t fuss around, they cook. Every dish is spontaneously included because of its deliciousness and then rotated with another every few weeks, so the menu is constantly fresh and changing. You could find an exclamatory side-step of Jamaican Goat Curry, Tripe Lyonaisse, or fabulously slow-cooked and crisped Pork Knuckle with Sriracha.
There are of course certain staples that remain: Fresh hand-made pizzas, pastas, Porchetta, the much acclaimed Fillet Steak with Porcini Mushroom Jus, Linguine with Chilli and Prawns always appear on the menu – there may be a mini riot if they were removed!