A delicious and jolly dinner was had last night to celebrate our friends wedding anniversary. Giaconda has a special place in our hearts and stomachs. We've been coming right from the start. It's almost second home, or certainly, second dining table! It has been through a physical transformation of late and that took a bit of tweaking but now the final touches of the beautiful liberty patterned tablecloths and planting really make this much larger and more comfortable space come alive The food was splendid- we ate everything- and more- and the Champagne and Condrieu befitting the occasion were perfect - there were food orgasms all around the table of our ten strong group. Highlights include- the artichoke and vinigeratte, (my gourmand 4 year old needs one of these for himself) chicken liver mousse ('extra' lightness detected to the mousse tonight- it could have flown away...) crab bisque, creamy and crabby is how i would describe this- one of the best I've had, the sizzliest garlickiest field mushroom just waiting to be soaked up
Time Out rating:
Time Out says
Posted: Thu Jan 30 2014
In January 2014 the Giaconda Dining Room was rebranded by chef-patron Paul Merrony as La Giaconda. It is now divided into two parts – the front section, a café with wipe-clean round tables, and a rear section housing a much smarter restaurant with long tablecloths. This slight refurb – the second in recent history, as it last had a major rebuild in the autumn of 2012 – has made the front room cosier, with taupe walls, red tiles behind the counter, a pegboard displaying the menu and the La Marzocco espresso machine prominently placed on the café counter.
The breakfast menu starts the day with fry-ups, porridge, and toasted banana bread at very fair prices. The coffees are good: our flat white was expertly made. Lunch might comprise something as simple as takeaway sandwiches, but if you’re eating in, there’s always a dish of the day or two: on our visit it was polenta served with chicken leg and a red pepper ragout for £10.50.
Slip through to the skylight-lit dining room through the back and you have a very different menu to choose from. With starters costing around the £7 mark and main courses around £17 you would expect great cooking, and you get it. Game, veal and offal always feature. Paul Merrony’s cooking style is elegantly butch, taking most inspiration from France and Italy.
The owners’ Australian heritage gets a nod on the idiosyncratic wine list, but the emphasis is on France and Italy. Bottles start at £19, though the bulk of the bottles are on the pricier side of £30. Wines by the glass start from £3.50.
La Giaconda 9 Denmark Street
- Venue phone:
020 7240 3334
- Venue website:
- Opening hours:
Breakfast served 8am-11.30am Mon-Fri; 8am-4pm Sat. Lunch served noon-2.30pm Mon-Sat. Dinner served 5.30-9.30pm Mon-Sat.
Tube: Tottenham Court Road tube
Restaurant: dinner for two with wine and service, around £100. Café: lunch for two, around £22.
- 9 Denmark Street
- 020 7240 3334
- 9 Denmark Street
- La Giaconda
Average User Rating
5 / 5
- 5 star:3
- 4 star:0
- 3 star:0
- 2 star:0
- 1 star:0
Mum's The Word After hearing that the Giaconda Dining Room was open for business again. I raced to make a booking Success! I got one for Friday night which was only 2 days away Then total deflation when I read the current review on Time Out Surely there must be some mistake, is this same restaurant that won “Time Out’s best new Restaurant 2009”? Surely this can’t be the same restaurant that Time out has raved about for years? Surely this can’t have happened to my favourite restaurant in London. What do I do now? Then I remembered what my mother always told me “You can’t believe everything you read” We turned up slightly early for our booking and were welcomed with huge smiles from the familiar faces at the Giaconda The room was as we remember it, just better, much more room between tables and warmer and more handsome (no sign of any dentist lights) But a dilemma, where to sit………….. they have built a new dining room further back though the restaurant , all that comes to mind is “swanky” very different from the front part Exposed brick wall and Tropical plants (must be an Australian thing) stunning I say After we finally settled on a table we were then faced with the same problem we have always had here, what to order, we want everything on the menu But I settled for my favourite. Baked eggs with spinach and mixed cheeses, rich, creamy and bubbling hot “sublime” My partner had Marinated Raw fish with cucumber and some of the tinniest little salad leaves and a dressing that just managed to just change the colour of the fish, so elegant and delicious I Followed with Rack of “perfect pink” Lamb with accompanying dishes of Gnocchi Al A Romana and Baked Aubergine, I had no intention of sharing this when it arrived at the table, but my partners Lemon sole with Parma ham and saffron risotto was irresistible The very knowledgeable waiter helped us choose a stunning Pic St Loup, so keenly priced I wished I had of got one to take home Deserts …. All we could only manage is one to share, Angel Pie. I will keep you guessing you will have to go and try it for yourself The prices seemed have stayed the same and some even seemed a bit less expensive, but as for value for money 10 out 10 So I am still confused is this the same restaurant in the above review? Not to us, it is just got better All I can say is Thank you Mum. You are always right "you can’t believe everything you read" A very Happy Fine Diner
I had dinner there last night and it was at least as good ever - and much more comfortable as there is now a lot more space. I had a crab bisque to start which was rich and gutsy followed by an osso bucco which was good it made me want to lick the plate clean. My companion had the "almost boneless" pigs trotters which he declared "superb" and described his duck breast main course in a similarly hyperbolic manner. A huge plus of this restaurant is that you are made to feel comfortable and at home. You might not get amuse bouched up to your eyeballs but you do get really great food.