Angelina Restaurant

Angelina Restaurant We are an enoteca at heart, a simple restaurant with seasonal food and an extensive wine list.

We take our inspiration from Italy and Japan, we challenge the notion of authenticity and believe fusion is everywhere

10/09/2026

Straight from the pass: Aged Angus Tomahawk over binchotan, finished with pepperoncino kosho and cold-pressed Italian quince tare from the dolomites and a healthy drizzle of olive oil

Shime Saba & Trout Tataki Beautiful crudo course from our Kondate menu just goneShime saba is a Japanese technique of cu...
10/07/2026

Shime Saba & Trout Tataki
Beautiful crudo course from our Kondate menu just gone

Shime saba is a Japanese technique of curing and pickling mackerel which gives the fish a silky texture and a balanced umami and tangy flavour. The fish is salted to draw out moisture and firm up the flesh, then marinated in a rice vinegar, sugar and salt mixture.
We serve ours with horseradish cream and sweet and sour agrodolce made with Umeboshi fermented plum and Saba (grape must). Pieces of charred melt-in-the-mouth leeks and a drizzle of peppery Fontodi olive oil provide the finishing touch.

Chalkstream trout cured briefly in soy, sake and mirin, then seared in a hot pan and thinly sliced. We serve it with a refreshing Vignola cherry ponzu, aromatic tarragon, more fresh cherries, trout roe and cruncy raw white asparagus shavings. A superbly balanced crudo plate in terms of textures and flavours.

Swipe for more details on our process

MiyukiB being a fish prep wizard

Here are the steps in preparing our Shime Saba:

1. *Cleaning*: The mackerel is gutted, filleted and meticulously washed to remove any bloodlines.
2. *Salting*: The fillets are completely covered in salt for 1 hour to extract moisture and to firm up the flesh.
3. *Washing*: The salt is rinsed off and the fish gently.
4. *Pickling*: The fillets are submerged in a pickling marinade (rice vinegar, salt and sugar) for about 25 minutes. This process “cooks” the fish without heat.
5. *Clean and torch*: The thin translucent skin is peeled off, remaining pin bones removed. Then the skin is scored and lightly blowtorched before slicing.

What a surreal experience! This Monday we had the premiere of our long awaited documentary ‘Feast or Famine’ at SXSW. We...
04/06/2026

What a surreal experience! This Monday we had the premiere of our long awaited documentary ‘Feast or Famine’ at SXSW. We met Marco and got to see ourselves on the big screen beautifully captured by
There’s still one festival screening left - grab your tickets via link in bio

Last week Osteria Angelina turned 1!Massive thank you from the bottom of our hearts to all involved - customers, supplie...
27/05/2026

Last week Osteria Angelina turned 1!
Massive thank you from the bottom of our hearts to all involved - customers, suppliers, contractors and especially our lovely team - we could not have done it without you 💛

14/05/2026

2x Speed Matcha & Tuna Tagliolini

This spring, we’re celebrating Angelina Dalston turning seven, and using it as a moment to move forward with purpose. We...
07/05/2026

This spring, we’re celebrating Angelina Dalston turning seven, and using it as a moment to move forward with purpose. We’ve introduced a new Kondate-style menu.
Rooted in Japanese tradition, the new format allows for greater responsiveness to the changing seasons and a more instinctive way of cooking.
The menu is spearheaded by Head Chef Khanh Tran-Thanh, who has been with us for five years.
Her approach is precise and ingredient-led, resulting in dishes that feel lighter, more immediate, and in tune with spring.
Seven years in, we feel better than ever and excited for what’s next
Swipe for the full menu.

We’re looking for a strong cdp to join our Dalston team.Apply via careers@angelina.london
28/04/2026

We’re looking for a strong cdp to join our Dalston team.
Apply via [email protected]

We’re delighted to welcome Primosic back to Angelina for the next instalment of our Winemaker Series.For this special on...
24/04/2026

We’re delighted to welcome Primosic back to Angelina for the next instalment of our Winemaker Series.

For this special one-night-only dinner, Marko Primosic will be with us in person, joining us in Dalston to share the wines, the story of the estate and the character of Collio through the evening.

A long-standing favourite on our list, Primosic’s wines are among the most distinctive expressions of the region, shaped by deep family history and a strong sense of place. Guests will enjoy a Kondate menu with paired wines, designed to complement the selection and bring each bottle to life around the table.

It’ll be a relaxed and intimate evening of food, wine and conversation. Here are some pictures from last time they we’re over, in 2022.

6th May 7pm
£98 per person
Kondate menu paired with five wines and a couple of surprises from the estate.

Bookings via link in bio

Filling pasta in the sun and a little terrace evolution at Osteria. More to come soon!
21/04/2026

Filling pasta in the sun and a little terrace evolution at Osteria. More to come soon!

24/03/2026

Rolling pasta fresh every morning

Address

56 Dalston Lane Terrace
London
E83AH

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