Mezzogiorno by Francesco Mazzei

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Mezzogiorno by Francesco Mazzei Mezzogiorno by Francesco Mazzei
A vibrant new Italian restaurant at Corinthia London

05/10/2026

A pranzo, a cena, there’s always room for a little dolce.

A strong espresso and Cannoli, filled with ricotta cream and finished with chopped pistachio and a slice of candied orange, before a light dusting of powdered sugar.

06/09/2026

Before our doors opened, took the Mezzogiorno team home, back to Calabria.

To understand the restaurant, they first had to experience the villages, kitchens and traditions of Francesco’s childhood, meeting the family, friends and people who have shaped his life and cooking along the way.

From the ingredients grown in the Calabrian soil to the recipes passed down through generations, every part of the journey revealed another piece of the story behind Mezzogiorno.

Watch the full documentary at the link in our bio.

By

04/09/2026

Chef Francesco Mazzei returns for the next episode of our ABC of Italian Classics series.

This time, he's tackling Amatriciana: his personal favourite of Rome's four iconic pastas.

How is it pronounced, is pancetta a suitable alternative to guanciale and why is pasta water so important? Francesco shares the details behind this iconic Roman dish.

19/08/2026

Months before Mezzogiorno opened its doors in London, returned to Calabria.

Here, on the salt-kissed coast of Roseto Capo Spulico, he cooks alongside his brother, revisiting the flavours, traditions and memories that inspired dishes such as Dentice all’Agghiotta, now served at Mezzogiorno.

This is a glimpse into the story behind the restaurant: its heritage, craftsmanship and the connections created around the table.

Watch the full documentary at the link in our bio.

By


14/08/2026

No trending audio, just the sound of The King’s Porchetta - golden, tender and crackling, straight from the oven.

A centuries-old classic from central Italy, served with Amalfi lemon mash, green olives, sultanas and Sicilian C***o pepper.

Now available on our Sunday set menu.

23/06/2026

Spring lamb is at its best from June to August, when grazing through the early summer months gives it a deeper, richer flavour.

At Mezzogiorno, it’s one of those seasonal ingredients we look forward to every year, cooked simply, served generously and allowed to speak for itself.

At Mezzogiorno, dishes are shaped by the simplicity of Italian cooking, exceptional ingredients, bold flavour and recipe...
05/06/2026

At Mezzogiorno, dishes are shaped by the simplicity of Italian cooking, exceptional ingredients, bold flavour and recipes designed to be shared around the table.

From delicate tuna crudo to handmade pasta and seasonal specials, the menu is rooted in generous dining and the pleasure of lingering over a meal.

Discover more: https://bit.ly/4nVEziB

Pasta served the Italian way at Mezzogiorno, simple ingredients, bold flavour and dishes made to be gathered around.From...
03/06/2026

Pasta served the Italian way at Mezzogiorno, simple ingredients, bold flavour and dishes made to be gathered around.

From classic recipes to seasonal specials, each plate brings a taste of Calabria to the table in the heart of London.

Discover more: https://bit.ly/4nVEziB

29/05/2026

At Mezzogiorno, Chef Francesco Mazzei and his team bring the warmth, flavour and spirit of Southern Italy to every table.

From the kitchen to the dining room, each service is shaped by generous hospitality, seasonal ingredients and recipes rooted in Italian tradition.

Discover more: https://bit.ly/4nVEziB

Address

10a Northumberland Avenue
Kosti
WC2N5AE

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