If you’re looking for a Michelin-starred meal, don’t come to Carbone. This is no temple of tasting menus and hushed reverence. Think fancy American diner meets Italian glam - expect a show and a dining room that hums like a Saturday night in Manhattan.

Mario Carbone waited years for the perfect London stage, and when the former American Embassy came up, the curtain rose. Now, Carbone London joins the Major Food Group empire - new and not yet perfect, perhaps, but already an institution in the making?

“A piacere”, as you like it, is the motto, and it shines through in every moment. You will leave full, though a little lighter in the wallet.

The menus themselves are large, almost theatrical in scale, setting the tone for what follows. Captains manage the room with ease and professionalism, keeping service polished but relaxed. The meal begins with a basket of warm bread, accompanied by pickled cauliflower and salami folded into delicate roses. Each guest is also offered a generous chunk of parmesan to start. A fair warning, this will fill you up so indulge at your own risk.

Captains talk guests through the seafood specials of the day, highlighting what’s best from the kitchen. Seafood lovers, take note: the oysters and tuna are exceptionally fresh, and the scallops arrive golden and buttery. From the starters, the Octopus Pizzaiolo is the standout – perfectly chewy, flavourful, and absolutely worth ordering. Carbone’s Caesar alla ZZ isn’t just a salad; it’s a headliner. Prepared tableside, with buttery, delicious croutons and a dressing so good it might be the best dish on the menu.

Of course, Carbone is most renowned for their pastas. The Angel Hair AOP, light, elegant, unexpectedly brilliant, disappears before you realise it. But the crown belongs to the Spicy Rigatoni Vodka, creamy, fiery, and as iconic in London as it is in New York. It is a dish with a fan club, and for good reason. A niche yet noticeable point I loved was the actual temperature of the pasta, steaming upon arrival, it’s almost like they know what they are doing?

‍

As if that wasn't enough food, moving on to mains. Carbone doesn’t do timid portions. The jumbo shrimp, ordered per piece, arrive sweet and plump. The whole Branzino must be shared, its size and freshness making it ideal for the table. Meat lovers will gravitate toward the double lamb chops, juicy and full of flavour, and perfectly cooked. Pace yourselves, there is still dessert.

Desserts here bring their own sense of occasion. The Stracciatella Tiramisu is creamy and  coffee-soaked, one for those with a serious sweet tooth, ​​especially with an Espresso Martini on the side. And then the Lemon Cheesecake, rich, zesty, and set on a gloriously thick, buttery base.

Yes, it is new, and yes, the team is still perfecting the rhythm of 150 covers a night, but the ambition is clear. Carbone is stylish and energetic, and, if it follows in the footsteps of its sister restaurants around the world, it will remain one of the toughest reservations in town for years to come.

‍

‍