Head Chef Alberto Modena came to London in 1997 then in 2002 he worked at Tentazioni for a year. After he decided to leave London and go back to Rome. Between years 2003-2014 Alberto experienced different kind of cuisine, working also for Michelin starred restaurants in Rome. When Riccardo, the owner and former chef of Tentazioni asked him to come back to Tentazioni and work with him, he didn’t think twice. In London Alberto feel free to prepare adventurous meals involving either fish, meat or dessert. The cooking technique he has adopted in London is quite modern and contemporary even though the flavour of each dish has to be absolutely Italian. In this way Alberto can present every dish with an original style and traditional taste such as Open Raviolo with Fresh King Scallops, Asparagus and Martini Dry Sauce or Oven Baked Monkfish Medallion, Pan fried King Scallops and Colonnata’s Lard with Soft Octopus Tortello Served with Broad beans, Peas and Broccolo Sauce..
Alberto Modena's story
The former Chef & Owner
... and the Present Chef
Riccardo Giacomini's story
Riccardo Giacomini has owned Tentazioni restaurant since 1997. He started his career as chef in Italy, at the age of 18 he spent 11 years working at the five star “Grand Hotel” of Rimini. After that wonderful experience he decided it was time to move somewhere else and he came to London. A few years later he bought Tentazioni Restaurant, redecorating it with an elegant style. The colour burgundy is characteristic of the whole atmosphere and it has been chosen for the brand as well. The main reason why Riccardo used the burgundy is because it gives a warm and romantic feeling. He used to change the menu monthly, in order to offer to all customers only seasonal ingredients, therefore there are some “traditional” and typical dishes which never change, such as the famous “Tagliatelle Tentazioni” with truffle, “Roasted Pumpkin Ravioli” and “Tiramisu”. We serve modern Italian cuisine but our old time favourite remains “Risotto with saffron, Prosecco and 24 carats gold leaves”.
Restaurant Manager
Matteo arrived at Tentazioni in 2008 from Italy and built a strong working relationship with Riccardo Giacomini, soon becoming the new Tentazioni’s Manager. While working at Tentazioni, Matteo was also studying Business Management at University. He struggled to maintain a balance between University and work and decided to take a break from the restaurant as he concentrated on University. After completing his degree he gained different experiences in a couple of Italian restaurants around London until 2014, when he eventually joined Tentazioni once again, in order to help his old friend Riccardo in the journey to lead Tentazioni to the top. Despite his young age, he uses his charisma in order to be a great manager, and provide a high level of customer service that creates a memorable experience at Tentazioni. He does this by serving fresh, delicate food, keeping to the high standards at traditional recipes in order to make Tentazioni a well-known restaurant of the finest Italian food in London.
WHO WE ARE.
Opened in 1997, Tentazioni Restaurant is a fine dining Italian restaurant owned by former executive chef Riccardo Giacomini. The name “Tentazioni” came from a different idea to introduce a new authentic Italian restaurant in London. In the late ‘90s the most part of Italian restaurants in the city had names such as “Mario’s” or “La Pappardella”. Tentazioni wanted to be different, not just by its name but being also the only fine dining Italian restaurant in the Bermondsey area. Tentazioni is located close to the London Bridge in a two floors surface: the interior of the ground-floor dining room is romantic in red and white, with changing art on the walls; on the first floor there is a private dining room for business and intimate meeting up to 20 people seated.
The restaurant also hosts seasonal Art Exhibitions, in order to promote young artists works. Riccardo and his staff offer regional and seasonal Italian dishes, designed and focused especially on fresh and high quality ingredients. Our Head Chef, Alberto Modena, changes the menu every two weeks to give you the opportunity to taste different flavours and combine them with a great choice of regional Italian wines.
MISSION.
We offer high quality food and services according to the greatest Italian tradition. We provide always fresh seasonal ingredients: every dish is specially designed by our Head Chef, to create the best combination of flavours and colours.
VISION.
To build a well-recognised brand reputation as authentic Italian restaurant in London and being also the referral point to people living and working in the neighbourhood. Our main aim is to receive a Michelin star award.