A perennially popular neighbourhood Italian restaurant set among some of London’s most charming streets and shops, Daphne’s exudes natural warmth and charisma. Daphne’s is all about authentic Italian cooking, inspired by the country’s rich culinary heritage and diverse regional cuisine. Located between Chelsea and South Kensington, Daphne’s has long been a neighbourhood favourite, serving authentic Italian cuisine since its founding in 1964. The elegant interiors evoke a sense of effortless upscale Italian design, with splashes of vivid painterly colour in the plush leather upholstery, vintage Murano chandeliers and modern European artwork.
First opened in 1964 by theatre agent Daphne Rye (who famously discovered Richard Burton), it became an overnight success, playing host to stars of stage and screen from Alec Guinness to Laurence Olivier. It fell from favour for a while, but the early 1990s saw it bought by Danish playboy-cum-restaurateur Mogens Tholstrup, who ditched the French menu in favour of Italian and turned it into a place fit for a princess — Di, specifically, who became a lunchtime regular. By 2001, Daphne’s was again a fading star. Enter Caprice Holdings, owner of The Ivy and Le Caprice, which added the former hotspot to its illustrious portfolio and has returned Daphne’s to its glory days.
The menu follows the classic Italian journey of antipasti and handmade pastas and risottos to second courses of fresh fish, meat and seafood, culminating in a dessert list of sweet temptations and fresh ice cream, made daily. Each dish has been refined and perfected to earn its place on a menu that has evolved slowly over the years and shifts to meet the changing seasons. Head Chef Chris Dargavel knows that consistency is key, and that the difference between excellent and exceptional can often be found in the smallest of details, honed over the years to showcase the finest seasonal ingredients, served up in a glamorous yet informal setting. Arriving for a lovely dinner before leaving for a month in the Cotswolds the next morning, we decided to splurge with a decadent evening out at Daphne's, and so pleased we did, as it was delicious in every way. We will absolutely be back on our next trip through London.
Daphne's snazzy cocktail bar with lots of panache
The cuisine, the service and the ambience was simply lovely
Glass of Ruinart Brut Champagne
Prosciutto di Parma with Zerbinati Melon — deliciously sweet melon and exquisite prosciutto
Tagliatelle with Mixed Wild Mushrooms — sensational!
Veal & Pork Meatballs with Tomato Sauce & Rosemary Roast Potatoes
Roasted Peaches with Mascarpone and Amaretti
Serves 4
Recipe courtesy of Daphne's
For the Gnocchi:
2 1/4 lb Maris Piper, King Edward or Rooster (or a good baking potato)
1 lb 00 flour
A large pinch of table salt
Olive oil for sprinkling
For the sauce:
1/2 lb salted butter chopped roughly
7 oz freshly grated Parmesan
3 1/2 tbsp water
Sea salt flakes & freshly ground black pepper
1 oz fresh white or black truffle
Table salt for cooking
Wash the potatoes, skins on, and bake or boil them until cooked. Cut in half, scoop out the hot potato flesh and push through a sieve, mouli or ricer into a bowl. Add the flour and salt. Mix well until a dough is formed. If wet, add more flour. Taste to check seasoning.
To shape the gnocchi, use a metal dough scraper or sharp knife, and cut into equal parts about the size of a small bread roll. Roll into chipolata sized shapes about 1/2-inches in diameter. Now cut the “chipolatas” into 3/4-inch pieces. Dust with flour and, one by one, pinch one side of it whilst pressing it over the head of a fork – thus creating grooves on one side and an imprint on the other.
Bring a large saucepan of salted water to the boil. Add the gnocchi, in batches if necessary, until they float to the top, and remove with a slotted spoon, putting straight into a large bowl of iced water. Drain dry and sprinkle with olive oil. Keep to one side.
For the sauce, add water and butter to a large frying pan on a medium heat. Stir until the butter has melted. Add the Parmesan and stir until melted. Remove from the heat. Season. The sauce should be pouring cream consistency. Too thick, add water; too runny, add Parmesan.
Simultaneously, bring a large saucepan of salted water to the boil. Add the gnocchi and cook until they float to the top. Remove with a slotted spoon, adding to the sauce. On a medium to low heat, stir until the gnocchi are coated. Spoon into 4 warmed bowls. Shave thin slices of truffle over the top using a mandolin or peeler. Serve immediately.
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