Cucina di Vincenzo

Headed by Vincent, this award-winning restaurant is run by members of the same family – the Margiottas – originally from the small historic town of Picinisco around 75 miles east of Rome, then Edinburgh, now here in Childwall, serving lovingly crafted classic Italian food.

Using the freshest and best quality ingredients available, including specialities imported from Italy, these are “dishes that would make mamma proud”. Pasta ranges from homemade lasagne and goat cheese-filled tortelloni parcels to classics like spaghetti carbonara, and you can opt for a small portion as a starter (or if you want to spread the love across various dishes) or a larger version. Other favourites mains wise include luxe langoustine risotto splashed in brandy or breadcrumbed pollo Milanese with a choice of spaghetti pomodoro or, if you prefer, something from the list of contorni sides – rosemary and Parmesan roast potatoes have a certain draw, as do truffle oil fries. Fish mains include oven-roasted cod (starters include lightly pan-fried sea bream fillet and scallops in white wine, chilli and garlic), and beef and steak puts in a few appearances, including 10oz aged Angus ribeye and chateaubriand to share between two, carved by chef at the table and served with a peppercorn sauce.

For desserts, think Italian numbers the likes of panna cotta; for digestifs, four types of Grappa isn’t too shonky. Meanwhile if you’re hankering after a piece of pizza, head instead to Duke Street Market, where Vincenzo has hooked up with Vito Rosa, owner of the highly acclaimed Il Gazebo Restaurant in Potenza, Basilicata, to collaborate on Pinsa Romana – offering “a light, crisp and delicate slice of heaven”.

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