Santo Mare

The story

Crafted with passion, served with love

Fresh from Italian Waters to Marylebone

Santo Mare was born from a straightforward conviction: that true Italian seafood cuisine deserves to be experienced beyond Italy's borders. The restaurant on George Street in London's Marylebone is one of two locations — the other sits on Piazza San Marco in Venice — and both share the same founding principle: fish caught daily in Italian waters, flown fresh to the kitchen, and prepared by chefs who treat the ingredient as the point.

That commitment to provenance has earned the restaurant recognition from Gambero Rosso, Italy's most authoritative food and wine guide, a mark of credibility that speaks directly to the kitchen's seriousness about Italian seafood cuisine.

What's on the Plate

The menu moves through the full arc of a traditional Italian seafood meal, and the sourcing is specific where it counts. Red prawns and langoustines come from Mazara del Vallo in Sicily — one of the Mediterranean's most prized fishing grounds. Oysters are Tarbouriech. A raw fish section offers yellowfin tuna carpaccio and tartare, wild seabass with avocado and lime, and a Plateau Santo Mare combining oysters, langoustines and red prawns.

Pasta dishes are built around Gragnano — the Campanian town whose bronze-die pasta has IGP status — with options including tagliatelle with Mediterranean lobster, linguine with langoustines and mint, and the perennial spaghetti alle vongole. A daily fish market selection, served all'acqua pazza, grilled or baked, keeps the menu responsive to what arrives fresh each morning.

Desserts include a pistachio soft ice cream the restaurant calls its signature, alongside a tableside tiramisù for two and a chocolate fondant.

The Setting and the Group

Santo Mare London is part of a wider Italian restaurant group with addresses across London, Venice, Milan and Miami Beach — a network that includes Osteria Romana, Osteria Napoletana and Forte dei Marmi. Within that group, Santo Mare holds a distinct identity: the Italian seafood specialist, where the Mediterranean is the frame for everything from the crudo selection to the wine list's dessert pours, which run from a Veneto Dindarello to a Calabrian Vendemmia Tardiva.

The George Street dining room offers outdoor seating alongside table service, and the kitchen runs seven days a week through lunch and into the late evening.