Savoro

Its the night before flight. I am leaving England for New York and mentally trying to plan for an 8 month abscence. Friends are calling trying to take me to dinner,drinks but i am not in the mood. I turn down Caprice and Zuma and surprisingly my favourite table a Racine.Somehow at 9.45pm I find myself in north London....Hadley Green.....BARNET.

long story.

My nonchalance of the early evening has

been replaced by hunger. I ring a friend who recommends SAVORO. "Its new but good"

I enter a beautiful room, elegent,stylish and cool. Lovely linen and beautiful wine glasses. Nice staff, hospitable old fashioned service was a treat. I order scallops, driver caught served with cavier beurre blanc with a fantastic citric flavour of ponzu.My beautiful companion is ooing and aaarrhing over her roasted foie gras with soft quince and a brilliant buttery, hazelnutty foam. As good if not better than I have had anywhere.

A roasted skate for me, stunning quality, fresh delicius and perfectly cooked.Turbot in red wine was making my patners smile even more enticing.

We find pudding...My rhubarb Clafoutis was a triumphant ending, while Melissas Ice-cream selection was the best restuarant ice she had tasted.

If this restaurant was in central london it would undoubtable be acclaimed, for food,quality, service and value. totally unpretentious, do people in the burbs understand what a fine restaurant is resting on their doorstep?
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C.G.N
Overall rating
Food 10 | Service 10 | Atmosphere 9 | Value for money 10
Monday, September 18, 2006

Fantastic Food! Although tucked away off the high street this is not a restaurant you should shy away from - if you enjoy opulent contemporary surroundings and fine dining - Go to SAVORO!

Whether you want a Classy Saturday night meal or a fabulous Sunday Luncheon or just because you want a night out in the week this restaurant caters for it all!

Pascal - the head chef's food is great and the service second to none!

Thanks for bringing some class to Barnet! Fab ice creams and a roast beef with gravy so rich and tasty its amazing!
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MJP, Enfield
Overall rating
Food 10 | Service 10 | Atmosphere 10 | Value for money 10
Wednesday, August 30, 2006

This place is a gem - to such an extent that I'm hesitant to write about it, but I'd rather it did well and survived than kept nice and quiet and failed. Pure self interest, really.

The top end of High Barnet has plenty of money on its doorstep - serious money, but it has never been able to support a good quality 'proper' restaurant. Savoro reopened a couple of years ago from what was a seriously dowdy 'trad trat' Italian, the hotel restaurant of a bizarre little private hotel tucked away in a back street behind a Jaguar dealership. I'm not really selling this to you, am I?

Ate there once, never again. Well, how things have changed. The new look is cool, crisp, ultra modern and stylish. What's more it has the food and service to match - up to a point. Nobu it's not, but then with mains coming in between about £11 an £23 you wouldn't expect it to be. Expect a fairly fishy Mediterranean theme, with plenty of other options, on a menu that changes seasonally. Starters are a real talking point - very inventive and wonderfully presented - I could quite happily eat the lot of them (the prawns and calamari particularly). Mains are again beautifully presented, but generally simply cooked, not mucked about with - wonderful veal chop, rib-eye with parsley mash, skate wing, etc. Puds are to die for, especially the ice creams (tobacco and truffle, anyone?)

The wine list is reasonably priced, with quite a few decent ones by the glass.

What stands out about the place is the service, which is warm, friendly and just oozing with a desire to make you have a good time. We've been back many times, and have never left, despite the very occasional hiccup over one dish, without feeling anything other than indulged. An absoulte gem - now don't go spoiling it with your flash Hadley Highstone money!
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Tony Lees
Overall rating
Food 8 | Service 9 | Atmosphere 8 | Value for money 8
Friday, August 25, 2006