01 / ABOUT THE PLACE
About this place
Lunch is a 5-course prix fixe menu, beginning with an assortment of appetisers and continuing with a choice of pasta and main, homemade focaccia, dessert, and coffee or tea. It suits a leisurely meal, and diners have commented on the care put into each small dish in the appetiser selection, as well as enjoying their chosen pasta and main. In the past, one diner chose oil-based pasta with whitebait and bottarga, followed by roasted beef rump, and appreciated the pasta’s memorable flavour and the meat dish’s robust character.
The current menu offers pasta in several different styles: squid-ink spaghetti with sea urchin sauce, homemade pappardelle with beef Bolognese, and puttanesca made with a firefly squid-liver base. For the main course, there is fresh fish baked in parchment, grilled Iwanaka pork from Iwate Prefecture, and roasted Japanese Black beef rump. At lunch, diners can make their selections as part of the course; in the evening, they can build a meal from à la carte dishes.
Georgian wine is another reason to linger over a meal here. One diner who was not keen on the tannins in red wine said they enjoyed a recommended Georgian orange wine with their food. If you are unsure what to choose, it may be worth asking for a wine to go with your dishes. The restaurant says it buys a wide variety of wines in small quantities and does not have a wine list; Italian and Georgian wines are available by the glass.
The restaurant is small and has counter seating, making it an option for dining alone. One diner who took their time over lunch recommended booking. Whether you opt for the choices in the lunchtime course or pair a few dishes with wine in the evening, piccolo dotti invites you to think about how you would like to put your meal together.
