Tavola, trattoria and wine bar

A trattoria and wine bar on Marlow Street. Pasta rolled every morning, 38 seats, and the bar kept for walk-ins.

Tue–Sat 12–3, 6–11 · Sun 12–4

Rolled at nine, gone by ten.

The pasta is made each morning on the bench by the window. When a shape runs out, it comes off the board.

Thirty-eight seats, a marble bar for walk-ins, and wines by the glass that change as often as the food.

The dining room in afternoon light before service

Written this morning

Written each morning. Tell us about allergies when you book and the kitchen will cook around them.

To start

Focaccia£5Rosemary, sea salt, Ligurian oil · For the table
Burrata£11Blood orange, chilli, mint · To share
Anchovy toast£7Cultured butter, lemon · Two pieces
Fried artichokes£9Aioli, parsley · To share

Pasta

Tagliatelle£12 / 18Beef shin ragù, parmesan · Half or whole
Pappardelle£11 / 17Wild mushrooms, thyme, butter · Half or whole
Cacio e pepe£10 / 15Tonnarelli, pecorino, black pepper · Half or whole
Agnolotti£16Ricotta, brown butter, sage · Eight pieces

From the grill

Pork chop£24Fennel, salsa verde · For one
Hake£22Cannellini, clams, parsley · For one

Sweet

Tiramisu£8Spooned from the bowl · For one
Olive oil cake£7Crème fraîche, poached quince · For one

By the glass

Orange, Friuli£9Skin-contact Ribolla Gialla · 125ml
Red, Etna£10Nerello Mascalese · 125ml
Sparkling, Emilia£8Lambrusco di Sorbara · 125ml

Floured hands folding pappardelle on the long wooden bench in the morning — Pappardelle, folded at nine

An evening at Tavola

From the first espresso at the bar to the last glass of Lambrusco, most nights look something like this.

Two friends at a window table at dusk, seen from the street — Table six, by the window

A cook plating burrata and blood orange at the pass — Burrata at the pass

Hands tearing rosemary focaccia on a wooden board — Focaccia, out of the oven at noon

Tagliatelle with ragù and parmesan beside a glass of red wine — Tagliatelle, beef shin ragù

A glass of orange wine and anchovy toast on the marble bar — Orange wine and anchovy toast at the bar

The green front door, half open, with rosemary in a pot — Marlow Street, before service

Who cooks

Marta Rinaldi opened Tavola in 2019, after twelve years in other people's kitchens, for a room where one plate at the bar counts as much as four courses.

The flour is milled in Emilia, the vegetables come from two farms in Kent, and the menu is written each morning once the deliveries are in.

Find us

14 Marlow StreetThe green door, opposite the church

London N1 7ABSix minutes' walk from Angel

020 7946 0321We pick up from 10:00

Last orders 30 minutes before close
Monday · today	Closed
Tuesday · today	12–3pm, 6–11pm
Wednesday · today	12–3pm, 6–11pm
Thursday · today	12–3pm, 6–11pm
Friday · today	12–3pm, 6–11pm
Saturday · today	12–3pm, 6–11pm
Sunday · today	12–4pm