San Lorenzo Fuoriporta

San Lorenzo Fuoriporta

The Wimbledon branch of legendary London classic, Osteria San Lorenzo, opened in December 1969, six years after its progenitor, and quickly established a position of lasting prominence. San Lorenzo remains true to the founding values of its osteria genes, which is why it continues to produce all the food by hand, using only traditional methods. The entire kitchen staff has been trained from scratch in order to maintain this experience. All the sauces are prepared daily, bread, pizza doughs, ice creams, sorbets and desserts are also freshly made on the premises. With the exception of slow-roasts, soups and casseroles, every dish is prepared to order. The regional derivation of the cuisine is predominantly Tuscan, with strong influences from Piedmont, Lazio, Veneto and, to a lesser extent, the remaining regions of Italy. San Lorenzo's culinary heritage reflects Italy's diverse and fragmented cultural history; from goulash in the north to cous-cous in the south, every area is steeped in it's own unique local tradition. Despite an endless quest for discovery and evolution, the paramount ethic has always been to strike a balance between culinary heritage and modernity, with the emphasis firmly on quality and simplicity. This philosophy and focus is testament to San Lorenzo's astonishing longevity.

The Wimbledon branch of legendary London classic, Osteria San Lorenzo, opened in December 1969, six years after its progenitor, and quickly established a position of lasting prominence. San Lorenzo remains true to the founding values of its osteria genes, which is why it continues to produce all the food by hand, using only traditional methods. The entire kitchen staff has been trained from scratch in order to maintain this experience. All the sauces are prepared daily, bread, pizza doughs, ice creams,read more

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