Born in Trastevere.
Tavola began not in London, but in Rome. In the narrow, cobblestone streets of Trastevere, where trattorie have fed Romans for centuries — unhurried, unfussy, extraordinary.
We source exclusively from small, independent Italian producers who have been refining their craft for generations. Our flour arrives weekly from a stone mill in Umbria. The olive oil is cold-pressed in Sicily. The buffalo mozzarella travels from Campania twice a week, still warm from the morning’s batch.
This is not a restaurant that chases trends. It is a room where time slows, where a plate of cacio e pepe commands the full attention it deserves, and where every guest leaves feeling they’ve been hosted, not merely served.
Born in Rome, trained under Massimo Bottura. Marco opened Tavola in 2017 after 12 years in Michelin-starred kitchens across Italy and London. His cooking is an act of memory — every dish a letter home to the city that made him.
