Pinna Restaurant

The story

Crafted with passion, served with love

Sardinia in Mayfair

At 43 Curzon Street, Chef Achille Pinna does something quietly confident: he cooks the food of his native Sardinia without compromise, in one of London's most polished postcodes. Fresh fish, handmade pasta, and the kind of straightforward Italian cooking that earns loyalty rather than just attention.

The restaurant earned recognition from Gambero Rosso – Italy's most authoritative food guide – with 2 Forks in 2025, a mark of genuine quality that places Pinna among a small circle of Italian restaurants in London worth seeking out.

The Chef and His Roots

Executive Chef Achille Pinna is the name and the driving force behind the restaurant. His cooking draws directly from Sardinian tradition, a cuisine shaped by coastline and interior in equal measure – seafood caught close to shore, pasta made by hand, ingredients treated with the restraint that characterises the island's culinary character.

That same sensibility carries through to collaborative events: Pinna and Head Chef Lello Favuzzi have come together for Four Hands dinners exploring the flavours of both north and south Sardinia through modern, seasonal dishes – a sign that the kitchen is as engaged with ideas as it is with technique.

Dining at Pinna

The restaurant offers à la carte and lunch menus alongside a group dining option, making it a natural fit for private parties as well as quieter weekday lunches. A dessert menu and a wine list round out the experience.

The room sits in Mayfair, which sets a certain expectation – Pinna meets it without fuss, letting the Sardinian cooking speak clearly.