Acquarello

The Latin flair of this friendly, elegant restaurant is beautifully in keeping with the Italian/Mediterranean and little French-influenced cuisine served here. Owner and head chef Mario Gamba, who originally trained to be a translator, is self-taught when it comes to cooking, although as the son of a restaurateur, you might say his passion for the profession is in his blood. The focus of his cucina del sole lies squarely on the quality of the produce, with the Italian-born chef really getting back to basics. There are, of course, fine wines from Italy to accompany your meal. Seated on stylish upholstered chairs at tables decked with high-quality tablecloths, you are attentively served by a well-trained team. The chef-patron's son, Massimo Gamba, is also part of the staff.

The heart-driven Genuss

• Acquarello anchors its cooking philosophy in opening the heart to truly enjoy food, arguing that Genuss is a holistic, emotional experience rather than purely technical excellence.

Cucina del Sole: a traveling Italian philosophy

• The restaurant runs a world-spanning "Cucina del Sole" concept, with Mario Gamba leading cooking classes, galas, and catering around the globe; Acquarello itself goes on tour for events such as London store launches and private corporate dinners, and Gamba even hosts galas for celebrities like Elton John and Madonna.

Michelin star with global recognition beyond the Star

• The venue has held 1 Michelin Star since 2000; its international recognition includes Forbes USA listing among the world’s 100 best restaurants (2009), 50 Top Italy placing it among the top 5 Italian restaurants worldwide (2019), and Gambero Rosso naming Mario Gamba Chef of the Year (2021).

Signature Ingredients

• Venison (deer): A central protein highlighted in Acquarello's celebrated dish described in the restaurant's philosophy text as a "deer terrine with wild mushrooms and black truffle vinaigrette." This combination showcases a refined, rustic Italian-Mediterranean balance and serves as a core flavor profile that the kitchen leans on to convey its signature style. Sourcing details are not specified in the available materials, but the element is presented as a defining part of the menu language.
• Wild mushrooms: The earthy companion to the venison in the noted deer terrine, reinforcing Acquarello's emphasis on earthy, forest-derived components that complement Italian-forward preparations. The pairing with black truffle vinaigrette further elevates the mushrooms as a signature flavor pillar within their cuisine.
• Black truffle vinaigrette: The luxurious finishing note that harmonizes the venison and wild mushrooms, underscoring the restaurant's use of premium ingredients and rich, aromatic scenery typical of high-end Italian cooking. This component is explicitly highlighted in the described signature dish, signaling black truffle as a distinguished, valued ingredient in Acquarello's repertoire.

Note: The available information explicitly mentions these elements within a specific dish (deer terrine with wild mushrooms and black truffle vinaigrette) as reflective of the restaurant's philosophy and approach. No additional sourcing details or further ingredient lists are provided in the provided materials.