‘We’re not here to be trendy, we’re here for longevity,’ affirms Paul, whose father, Vasco, was born in Umbria & has long-standing links with his suppliers in the region.

Unsurprisingly, the majority of Vasco and Piero’s customers are regulars (admen, politicos, Michael Palin), with repeat business lunchers taking over the downstairs room for set-menu gatherings.

Calf’s liver & spaghetti with prawns are perennial favorites, with winter specials including porchetta (stuffed, sliced pork loin with fennel & rosemary), guinea fowl with wild mushrooms, & panettone bread & butter pudding; also look out for seasonal truffle specialties & regional wines from Umbria.

The decor of white walls, tapestry-covered chairs & warm-toned sketches of the region never changes much. Readers enjoy the ‘lack of pretense’, & rate Vasco & Piero’s as a restaurant that ‘gets the fundamentals right’

SquareMeal Review of Vasco & Piero’s Pavilion Restaurant 2012

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