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Giacco’s

@giaccos_ldn

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Chef travellers, low intervention wines and cocktails.
Tue-Sat @zaacthesnack unexpected flavour pairings & outré ideas.
Sun- Mon @badmanners.ldn

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POP-UP ALERT 🇬🇧🇮🇹 LONDON & ITALY COME TO SOLSTICEFrom 31st July to 1st August, we’re delighted to welcome @graziano.pagliarulo , chef of @giaccos_ldn in Stoke Newington, for a special guest chef weekend.Born and raised in Puglia, Graziano’s cooking is inspired by the flavours and traditions of southern Italy. After training in London under Rob Roy Cameron (formerly of El Bulli), he went on to cook in Michelin-starred kitchens across Europe, most recently at Eliane in Brussels alongside Kobe Desramaults.His food is rooted in memory yet shaped by travel, bringing together the generosity of southern Italian cuisine with bold flavours, seasonal produce, and the techniques he has refined throughout his journey.Alongside a series of pop-ups, Graziano and his partner are now creating @casa.kaelia in Puglia, a place dedicated to intimate hospitality, thoughtful food, and meaningful gatherings.31/07 & 01/08From 19.30PMLondon comes to Solstice for a weekend celebrating Italian flavours, craftsmanship, and conviviality. 🌶️ Reservations recommended 🧡 by @giaccos_ldn

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8 days ago

We love offal. Can’t get enough of the stuff, really.We’ve eaten it all over the world—from trippa alla Romana in Italy, to spicy stomachs in Chengdu, intestine hot pots in Shenzhen, crunchy gizzards in Lisbon, Lamb’s liver in Greece, and shaki down in Elephant & Castle. So it only felt right to put it front and centre on the menu for our regional Italian pop-up at Giacco’s yesterday.We served gizzards with aioli, anchovies and green sauce, plus a tripe and gnocchi dish with white pesto—and you lot were just as into it as we are. Exactly the kind of response we were hoping for.Alongside that we had freshly baked Pane di Matera from our friends at @spencebakery and a few Whyte’s classics. I even made a summer strawberry crostata with mascarpone and olive oil to finish... because after my recent New York gig I’m basically a big-time chef now, don’t you know.A huge thank you to everyone who came out to eat with us— England game hangovers and all. And a massive thanks to @giaccos_ldn for having us and letting us take over the kitchen for the day.We’re already working on something a little longer for next time... Stay posted, Highbury. <3 Livi by @giaccos_ldn

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12 days ago

WELCOME ZAC! FROM 14th JULY TILL 1ST AUGUST…Self-taught chef Zac Gannat, 33, built his career far from the traditional culinary path. His formative years were shaped in London, at the heart of a restaurant scene that redefined contemporary gastronomy. After training with the Experimental Group and later working as Senior Sous Chef at Frenchie, he came of age during the rise of a new generation of independent chefs one driven by creativity, freedom, and a willingness to challenge the conventions of fine dining.Returning to Paris, Zac made an immediate impact at Lolo Cave à Manger, where his cooking quickly earned praise from both critics and food lovers alike. He then took the helm at Lolo Bistro, pushing his vision even further with a bold, uncompromising cuisine deeply influenced by his years in London. Under his leadership, Lolo Bistro was ranked the 10th Best Restaurant in Paris by Time Out and the 4th Best Restaurant in the city by Condé Nast Traveler in 2024.That same year, Konbini selected him for its prestigious “Talents of Tomorrow” list, celebrating the most promising new voices in French creativity. He later joined Déviant, one of Paris’ most unconventional and exciting restaurants, where his singular culinary identity helped establish the restaurant as one of the city’s must-visit dining destinations.His signature style is highly creative, instinctive yet meticulously executed, combining technical precision with an uncompromising sense of curiosity. Unexpected flavour pairings, unconventional ideas and a multidisciplinary approach define a cuisine that extends far beyond the plate.Today, he embarks on his most ambitious chapter yet, partnering with world-renowned bartender Rémy Savage, named World’s Best Mixologist in 2022, alongside Sara and Hadrien Moudoulaud, the visionary twins behind Bar Nouveau.…We can’t wait to welcome you! by @giaccos_ldn

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12 days ago

Only a few more days to come and eat Tsuyoshi’s food before he’s going back to Paris… one of the best summer menu we ever tasted! Come and say hi! by @giaccos_ldn

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16 days ago

After two sold-out nights at Mangal II, we’re heading to @giaccos_ldn for our next stop of our London summer residencies. Next Sunday 12 July. Our interpretation of regional rustic Italian inspired by our time in Naples and Rome. Good food, good wine, no fuss. Come hungry, stay late. Bookings are essential via the link in bio.@khingpls on the pagliaccio artwork 🤡 by @giaccos_ldn

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22 days ago

- STARTING SUNDAY 5th JULY -We’re beyond excited to announce that our good friend Rodrigo will be taking over our kitchen every Sunday and Monday, serving up his very own Bad Manners Tacos and more!Starting Sunday 5th July, join us for delicious tacos, ice-cold beers, cocktails & wines.And yes… this means we’ll officially be open 7 days a week! 🌮 Rodrigo Cervantes is a Mexico City–born chef whose cooking blends nostalgia, indulgence, and the comfort of childhood cravings. Drawing inspiration from Mexican street food, old-school diners, and deeply personal food memories, his style balances bold flavours with playful irreverence. Over the years he has cooked at Koya, Rita’s and Smoking Goat, before becoming the creative force behind the cult favourite Bad Manners — known for its loud flavours and unapologetically maximalist approach to Mexican food.Photo credit @scaitboard Bookings via OpenTable, walk ins always welcomed!We can’t wait to see you all! by @giaccos_ldn

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a month ago

A massive welcome to @im_tsuyoshi who has landed yesterday from Paris and will start his residency tomorrow! We can’t wait for you to try his food.Born and raised in Osaka, Tsuyoshi’s culinary journey has taken him through some of the most celebrated kitchens across Europe and beyond.After spending seven years in Italy, including at the Michelin-starred Ristorante Cracco in Milan and Quattro Passi in Naples, he continued to refine his craft in New York, Copenhagen (Kadeau), and Paris (Saturne and Le Clown Bar).His cuisine is a distinctive blend of Japanese precision, Italian warmth Parisian elegance; brought together in a style that is uniquely his own. by @giaccos_ldn

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a month ago

This weekend we’re hosting a 4 hands pop up with @_tom_smedley_ (Lyle’s, Camille) who’s joining our @armandsnsnnns for his last weekend with us, and it’s going to be a very special menu! Saturday and Sunday lunch and dinner from 12:30pm. Bookings highly recommended, walk ins always welcomed.Here’s a preview of their menu:- Boudin noir tarte fine- Mackerel, broad bean leaves and Verjus - Cold tomato stuffed with courgettes- Roast lamb salad, mussel mayonnaise, elderflower vinegar- Girolles tagliatelle- Sorpresine in brodo - Turbot, escarole, buerre blanc- Strawberry granita, financier crumble, whipped lemon crème fraiche - Chocolate parfait, blackberries by @giaccos_ldn

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a month ago

Second week with Armand, not much time left to come and eat his food, reserve your spot! Here’s a snapshot of a couple of dishes from this week menu:- Mussels & Bone Marrow Toast, Burnt Yellow Tomato.- Cold Roasted Lamb Salad, Jus & Elderflower Vinaigrette.We’re planning a four hands lunch & dinner next week for Armand’s last weekend… we will announce his guest soon, just be ready to book! by @giaccos_ldn

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2 months ago

* NEW RESIDENCY ANNOUNCEMENT *We’re super excited to announce our new guest chef…Armand Sansonnens, who will be cooking with us for 3 weeks, starting this Wednesday! Armand is a Swiss-born chef whose culinary identity has been shaped by his roots in southwestern France and its exceptional produce. After making his professional debut in Switzerland in his early twenties, he moved to France to work alongside Harry Cummins in Marseille. He later relocated to Paris, where he joined Sota Atsumi at Maison Sota as Sous Chef. Through these experiences, Armand has developed a cuisine deeply rooted in local terroirs & produced-driven comfort food.Booking via OpenTable, walk ins always welcomed!* WE WILL BE CLOSED ON TUESDAY AFTER THE GREAT ARSENAL CELEBRATION WEEKEND. SEE YOU ALL FROM WEDNESDAY BACK TO OUR REGUAL OPENING TIMES! by @giaccos_ldn

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2 months ago

Last weekend with Graziano… come and say hi this weekend! - Whole Lemon Sole, Brown Crab Sauce- Cured Sea Bass, Tomato Water, Nectarine- Veal Tartare, Summer Truffle & Bonito Flakes- Panzerotto, Aubergine & Smoked Scamorza- Black Cavatelli, Chickpeas, Pangrattato & Sage by @giaccos_ldn

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2 months ago

2am on Blackstock Road….what a first week we’ve had with chef Graziano… we’re ready to do it all over again! More cavatelli, more red prawns crudo & more gnocchi please… kitchen open from 5:30pm. by @giaccos_ldn

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2 months ago