Il Portico

Il Portico Il Portico Restaurant on Kensington High Street has been cooking regional Italian specialities since it was first opened in the 1960’s by Pino Chiavarini.
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Evenings at call for something a little special - and this summer, it arrives packed into a picnic box.Thoughtfully put...
18/04/2026

Evenings at call for something a little special - and this summer, it arrives packed into a picnic box.

Thoughtfully put together for long, sun-dappled evenings in the park, each hamper is filled with generous, seasonal dishes made for sharing - from fresh salads and savoury bites to something sweet to finish.

Everything you need is included, so all that’s left to do is find your spot, pour a glass, and settle in as the music begins.

You can now reserve your picnic box for the 2026 season.

The start of the weekend, the way it should be.Fresh pasta made by hand, a proper carbonara, finished with truffle.At Il...
10/04/2026

The start of the weekend, the way it should be.

Fresh pasta made by hand, a proper carbonara, finished with truffle.

At Il Portico, it’s always been about gathering round the table - just as it has been for generations.

Buona Pasqua from all of us at Il Portico 🐣Easter, as always, is about gathering - long lunches, familiar dishes, and re...
05/04/2026

Buona Pasqua from all of us at Il Portico 🐣

Easter, as always, is about gathering - long lunches, familiar dishes, and recipes that have been passed down through generations.

In Emilia Romagna, it’s a time for fresh pasta rolled by hand, slow-cooked sauces, and a table filled with family. Here in London, we keep those same traditions close - simple, seasonal food, made with care and meant to be shared.

However you’re celebrating, we hope it’s around a table, with something delicious in front of you.

31/03/2026

Some things are better when they’re passed down.

At Il Portico, James learnt to make pasta the way he always has - from family, at the kitchen table, long before it ever made it onto a menu.

Rolling, cutting, shaping pappardelle by hand, just as it’s been done for generations in Emilia-Romagna. No shortcuts, no fuss - just time, feel, and instinct.

Friday nights at Il Portico.A table that starts like this - a few plates to share, a glass of something good, and no rea...
27/03/2026

Friday nights at Il Portico.

A table that starts like this - a few plates to share, a glass of something good, and no real rush to decide what comes next.

The kind of start to the evening that turns into a long one.

Wild, organic, and entirely dictated by the seasons.Our game comes from the family farm in Kent - where what’s available...
23/03/2026

Wild, organic, and entirely dictated by the seasons.

Our game comes from the family farm in Kent - where what’s available isn’t planned, but followed. This duck is part of that rhythm.

19/03/2026

Not all pasta is created equal.

Each shape has a purpose - designed to hold, catch or carry sauce in its own way. From ridged tubes that grip onto rich ragù, to delicate ribbons that coat themselves in butter and parmesan, every detail matters.

At Il Portico, it’s never just about the pasta itself, but how it works with what’s on the plate. The right shape, the right sauce, the right balance.

Happy Mother’s Day to all the wonderful mums, nonnas and mother figures we’re lucky enough to celebrate today.At Il Port...
15/03/2026

Happy Mother’s Day to all the wonderful mums, nonnas and mother figures we’re lucky enough to celebrate today.

At Il Portico, the best meals start the Italian way - with a table full of starters to share, good wine, and everyone reaching in for the first bite.

Because the best moments always happen around the table.

10/03/2026

Layers of tradition, built slowly.

Fresh pasta sheets, slow-cooked ragù, velvety béchamel and a generous grating of Parmigiano - assembled by hand in the Il Portico kitchen the way it has been for generations.

No shortcuts, no rushing. Just patience, proper ingredients and a lasagne that tastes exactly how it should.

06/03/2026

Venison ravioli, made the traditional way.

Fresh pasta rolled thin, filled with slow-cooked venison. Simple, classic and deeply comforting.

A dish that feels right at home on an Italian table.

03/03/2026

Blue skies outside.
White truffle carbonara inside.

Silky sauce, aged pecorino, freshly shaved truffle - the kind of dish that needs no introduction.

27/02/2026

Nidi di rondine taking shape.

Layered, rolled and finished by hand, this is pasta that’s meant to be shared - brought to the table and served family-style, just as it would be at home.

Food that feels generous, because it’s made that way.

24/02/2026

Pasta is never rushed here.

From mixing and rolling to shaping and cutting, it’s a daily ritual in the kitchen - guided by touch, feel and experience rather than timers or shortcuts.

It’s simple work, repeated often, and that’s exactly the point.

Galletto al mattone - cooked under a brick, the traditional way.The weight presses the bird flat against the heat, givin...
20/02/2026

Galletto al mattone - cooked under a brick, the traditional way.

The weight presses the bird flat against the heat, giving crisp skin, juicy meat and even cooking throughout. A classic method that relies more on technique than complication.

Sometimes the old ways really are the best.

17/02/2026

Winter is when this work really shows its value.

Venison, thoughtfully sourced and handled with care, reflects a balance between land, season and kitchen. It’s about respect - for the animal, for the landscape, and for using every part with intention.

Good food starts long before service.

15/02/2026

Ravioli, made from start to finish in-house.

The dough mixed and rested, the filling prepared, each piece sealed using a traditional ravioli machine. It’s a process that takes time, but one that’s worth it - because texture, balance and care are felt in every bite.

This is how pasta has always been made.

Venison ragù, cooked slowly and without hurry.Deep, rich and built on patience, this is the kind of dish that makes the ...
09/02/2026

Venison ragù, cooked slowly and without hurry.

Deep, rich and built on patience, this is the kind of dish that makes the most of winter produce and colder days. The meat is given time to soften, the flavours time to develop - nothing rushed, nothing forced.

06/02/2026

There’s a rhythm to making pasta like this.

Nidi di rondine - birds nests - rolled, filled and shaped, the way they’ve been made in Italian kitchens for generations. Layers of pasta, time, and patience coming together into something that feels both familiar and special.

This is cooking that rewards slowing down.

Ravioli, made the way it always has been.Fresh pasta rolled in our kitchen, filled with venison sourced by James, follow...
03/02/2026

Ravioli, made the way it always has been.

Fresh pasta rolled in our kitchen, filled with venison sourced by James, following the kind of methods passed down through generations of Italian family tables. Time, patience and good ingredients - nothing rushed, nothing wasted.

Freshly made, ready for the pan.

In Italy, dessert is rarely rushed.A sweet to share, a coffee at the table, conversation lingering just a little longer....
30/01/2026

In Italy, dessert is rarely rushed.

A sweet to share, a coffee at the table, conversation lingering just a little longer. At Il Portico, the end of the meal is about taking your time - choosing something indulgent, pouring an espresso, and enjoying the final moments of the evening together.

ItalianFoodLondon

27/01/2026

From forest floor to pasta bowl.

Recently, James was back in Italy with Alba, his truffle dog, nose to the ground in the hills where his family’s food story began. What she found there is now here - shaved over silky carbonara in our kitchen in London.

It’s a dish that connects everything Il Portico stands for: tradition, craft, and the quiet magic of Italian ingredients at their peak - white truffle season never hangs around for long.

24/01/2026

James sharing one of those little kitchen secrets you only learn from growing up around great food. If you’re lucky enough to have truffles at home, this is how to make them go further – and make the best scrambled eggs of your life.

Address

277 Kensington High Street
London
W86NA

Opening Hours

Monday 12pm - 2:45pm
6pm - 3pm
Tuesday 12pm - 2:45pm
6pm - 11pm
Wednesday 12pm - 2:45pm
6pm - 3pm
Thursday 12pm - 2:45pm
6pm - 3pm
Friday 12pm - 2:45pm
6pm - 3pm
Saturday 12pm - 2:45pm
6pm - 11pm

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