It was a nice restaurant with an open kitchen, table seating and bar seats around the kitchen so you can watch the chefs cook.
We got a nice table on the side as we got there pretty early before it got busy.
Interestingly, as a fairly new restaurant, the cup was cracked.
As for the glass, there was a small piece of dried red pepper or chili stuck to it.
Looking at the menu, it was impressive as there was a good range, everything was very different so there was a good variety yet difficult to choose in a good way.
On the corner of the menu, I liked the way they illustrated the different types of pastas.
Although the dishes were different, I thought that dishes had to be chosen with thought as some of the ingredients were repeated in the appetizer and mains like the sardines and buffalo ricotta so if you had ordered the appetizer then you might not want to order the mains that contain that.
The sequence of the pasta dishes were important if you are sharing.
It was good that we had the stronger tasting pasta dish last as it really stole the show.
For appetizers, we ordered Fritti Sardines, Buffalo Ricotta with chestnut honey and mint and for the mains it was the Tagliatelle with rabbit white ragu, capers & black paesane olives.
Now this is where the appetizers affected the choice of our other mains, having ordered the sardines meant that if I ordered the strozzapreti as a main then the sardines would be repeated.
My friend really wanted the ravioli but it had buffalo ricotta which we ordered for appetizers.
In the end we settled for the gnocchi which worked out well for both of us as we love gnocchi.
Starters were fab, the sardines were fried to perfection with a light coating and the ricotta was creamy and velvety.
Next was the rabbit ragu tagliatelle which was delicious because each strand was al-dente and you can taste that it is freshly made pasta as they claim.
Finished with the gnocchi with nduja and melted stracciatella.
This totally stole the show and it was fortunate that we ordered this last as it had the strongest flavour in the sense that it was spicy with a salty kick from my favourite Italian nduja salami.
The creamy stracciatella helped to mellow the saltiness and spiciness of the nduja.
As well as the flavour, the texture of the gnocchi was so damn good, it was soft and pillowly with a slight starchiness from the potatoes.
Overall, we had a great dinner and if I am in the area again, I would probably try the Strozzapreti or Ravioli as they are freshly made!
On another topic, if you are in Hong Kong I would recommend PICI which is also freshly made pasta.
Berto Pasta:
155 Holloway Rd, London N7 8LX
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