The quintessential Pugliese dish and Tiella's signature. The pasta is handmade daily, providing a perfect chewy texture that holds the savory, slightly bitter greens and the crunch of the toasted breadcrumbs. Reviewers consistently name it as the most authentic version in London.
Tips from diners
This is the heart of the menu. Don't skip it even if you're ordering other mains — it's the dish that defines Dara's cooking.
A favorite from her residency days. The chicken is breaded and fried to a deep golden crunch, but it's the accompaniments that set it apart: a bright, acidic salad of green apple and celery that provides a necessary contrast to the fried meat. Reviewers praise the balance of richness and freshness.
Tips from diners
The portion is quite large, making it a great option if you're particularly hungry or sharing a few pastas as starters.
A refreshing and sophisticated dessert. The panna cotta is infused with the subtle, savory note of bay leaf, which is perfectly balanced by the bitterness of Campari and the sweetness of seasonal blood orange. Reviewers call it a 'palate-cleansing triumph'.
Tips from diners
The blood orange is seasonal, so the fruit might change, but the bay leaf panna cotta is the consistent star.
A simple but brilliant opening snack. The high-quality fresh ricotta is drizzled with a spicy Calabrian chilli oil and finished with the floral notes of wild Sardinian honey. It perfectly captures the restaurant's focus on superior ingredients and simple pairings.
Tips from diners
Order this immediately with the house bread — the sweet and spicy combination is addictive.
A tribute to the Emilia-Romagna region. The ragu is cooked for several hours to achieve a deep, savory concentration that clings to the silky, wide ribbons of egg pasta. Reviewers note it tastes like 'genuine Italian home cooking'.
Tips from diners
It's a very traditional recipe, so don't expect a lot of tomato — it's all about the meat and the pasta texture.
After a wildly successful residency at The Compton Arms, Chef Dara Klein has opened her permanent home on Columbia Road. Tiella focuses on the 'cucina povera' of her mother's native Puglia and the wider Emilia-Romagna region. The restaurant is intimate and unpretentious, celebrating the honest flavors of handmade pasta and traditional Italian produce.
The restaurant is small and fills up very quickly, especially on Sundays during the flower market. Book well in advance for a weekend lunch.
The wine list is short but expertly curated, focusing on small Italian producers. Ask for a recommendation of a Pugliese red to go with the orecchiette.
They have a few seats at the counter that are great for walk-ins if you're dining alone or as a pair.
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