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Mozzarella & More (Restaurant)

Picture of Mozzarella & More in Chelsea, London

257 King’s Road, Chelsea, London, SW3 5EL
Cuisine: Italian
Tel: 020 7351 2417 | Email to Mozzarella & More | Transport: South Kensington | Write review

Mozzarella & More Review

Best for: sampling divine, home-made Sicilian food; excellent service.

Great: for a low-key, romantic evening.

Hands up who hasn’t suffered from food envy? You, at the back, with your hand up. You, sir, are a liar.

Come on, we all know the feeling. You um and ah over the menu, stuffed with sumptuous-sounding starters and mains. At the last minute, you make a call. Throw your hat into the ring. Take a punt.

And, God damn it, it was the wrong choice. It’s not that you aren’t enjoying the food. It’s just that you wish with all your being that you had ordered what THAT table is eating. Food envy strikes.

On the flip side, the feeling of being on the receiving end of that aforementioned food envy is up there with finding £20 in an old coat, or with seeing your ex, three stone heavier and looking miserable. Don’t pretend you don’t know what I’m talking about.

Thankfully, a few weeks ago, when I spent an evening at Mozzarella and More Italian restaurant, the latest addition to the Made in Italy restaurant group, it was the latter half of the restaurant’s name that I experienced.

Owned by the Sicilian Corsaro family - whose restaurants are predominantly based on Chelsea’s King’s Road - this restaurant is as warm and welcoming – both in terms atmosphere and service – as an authentic Italian trattoria. It’s also entirely unique in London in that the restaurant produces it’s own homemade mozzarella, resulting in the most deliciously fresh cheese you’ll taste without journeying to Italy.

Once seated in the quaint restaurant – all exposed brick and candlelight and adorned with random Italian food-based paraphernalia – we were presented with glasses of prosecco and walked through the menu, which was printed on recycled brown wrapping paper and stuffed with promises.

We perused the (reasonably priced) fresh Malfatti pastas, the grilled fish and the stone-baked focaccia as our charming waiter selected a veritable feast of antipasti dishes from their mozzarella bar and delicatessen, including home-rolled arancini and fresh burrata. He then, in a whisper, suggested that we go off-piste with our mains.

“The chef,” we were told with a knowing wink, “he recommends that you try the taglierini with truffle.”

We didn’t need to be told twice. Not when someone utters the magic words: truffle, pasta, olive oil and Parmesan.

We ordered. We chatted. We sipped on a divine carafe of Sicilian wine chosen by our waiter. We waited.

And then it hit us.

The smell drifted from the open kitchen; of truffles, not being cooked, but sliced, wafer-thin. It wafted through the restaurant, teasing the nostrils of every diner.

We smiled smugly, knowingly. The people around us began asking what the smell was, muttering to themselves that they must have whatever nectar was producing such a sweet aroma. Our glee only escalated.

And then: it arrived. A bowl of golden promise, shining and clean. The smell was now emanating from our table, and we shared looks with those seated around us. Some, chins held aloft, tried to haughtily pretend that they weren’t crying inside. Others eyed us and raised their glasses to us with the respect gleaned only from being The People Who Out Ordered Everyone Else.

Words are sometimes not enough to describe life’s experiences, and in this case they will struggle to do justice to what was the very best plate of pasta I’ve eaten outside of Italy. In fact, it’s probably on a par with the best I’ve eaten in Italy (and that was lobster ravioli eaten on a rooftop in Venice).

Our other dish – rosemary lamb chops with toasted aromatic breadcrumbs – was sublime, tender, perfectly cooked and seasoned; and yet paled somewhat in comparison.

Life since has taken on a different hue. The time BTP (Before Truffle Pasta) seems black and white in hindsight, a silent film, whereas now, ATP, is brighter, better, shinier, tastier. And for that, we can only thank Mozzarella and More.

We nibbled our way through a trio of tasty desserts and a healthy dose of Limoncello in our post-truffle daze, and thanked the waiter as if he had changed our lives (which he sort of had, in an over dramatic, truffle-y way).

And, as we left the restaurant, a slow clap started, building into a crescendo of applause worthy of a football stadium or a Bruce Springsteen gig. Yes, alright, it was our hands doing the applauding, but if you can’t gloat when you’ve won the food ordering game, well, when can you?
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Venue ID: 23774

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Loved

"Hi guys, I come here with my friends and have very good time. I like your place very much and is very good times. I come back when I can soon. Thank you very much." Which venue is this?

Hated

"Dreadful pub, run by people who have zero idea about hospitality or running a pub. Upon arrival we sat in the back garden that only had one other table occupied , when we tried to order off the lunch menu..." Which venue is this?

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