Giacco’s

01/06/2026

* NEW RESIDENCY ANNOUNCEMENT *
We’re super excited to announce our new guest chef…Armand Sansonnes, 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!

29/05/2026

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

26/05/2026

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.

14/05/2026

It’s time to announce our next resident chef… we’re super excited to welcome .pagliarulo into our kitchen; he will fly straight from Puglia to cook with us for 2 weeks only, from Tuesday 19th till Sunday 31st May.
Graziano is a chef shaped by southern Italy’s food culture. Trained in London under Rob Roy Cameron (ex El Bulli), he has worked in Michelin-starred kitchens across Europe; Most recently cooking at Eliane in Brussels under Kobe Desramaults. Some of you also may remember him at Untitled Bar and Gazzelle Mayfair. His cuisine reimagines southern Italian tradition with bold flavours and international influences.
Expect some real southern Italian comfort, here’s a preview of what our menu will look like for the next 2 weeks:
* Focaccia, whipped brown butter
* Gaeta’s black olives
* Vegetables cruditè, balsamic apple pinzimonio
* Semolina flour tostada, gambero rosso crudo, stracciatella
* Panzerotto, smoked scamorza, mortadella
* Raw ex-dairy beef, summer truffle, bonito flakes
* Asparagus “Mimosa”, watercress, shaved egg, Bergamot
* Potato’s gnocchi, St. Austell mussels, Nduja, mustard leaves
* Burnt wheat cavatelli, black chickpeas sauce, fennel sausage
* ⁠pork collar, anchovies sauce, white gooseberries

* Paradise cake, white chocolate cream, miso caramel sauce

12/05/2026

It’s Louis last week, here’s a collection of memorable moments of the past few weeks. Cheers to many more endless fresh pasta sheets, endless laughs & very tasty food! Merci chef!
Come and say hi!!!

12/05/2026

Sadly it’s Louis last week and here’s a collection of memorable moments of the past few weeks. Cheers to many more endless fresh pasta sheets, endless laughs & very tasty food! Merci chef!
Come and say hi!!!

30/04/2026

Oh dear what a journey it has been, thanks to everyone for showing love, would do this all over again minute by minute! We got to Louis’ final few weeks; here some highlights of his current dishes, come and see us!

- Cockles, Jerusalem Artichoke, Tarama, Kacha
- Mackerel, Broad Beans, Peas & Guindillas Broth
- Gnocchi, Grilled Artichoke, Bottarga

09/04/2026

Spring has sprung and terrace is finally in full swing! To celebrate we are doing aperitivo every day until 6:30pm with 241 drinks and also a set lunch deal every Sunday, 3 courses £29!!

01/04/2026

Celebrate Easter with us with our £29, 3 courses set lunch! ( Vegetarian option available too )
- Skate Wing Pressé, Confit Lemon, Yuzu Kosho, Tarama
- Lamb rack, Peas, Broad Beans, Bagna càuda & Gravy
- Tiramichoux a La Crème
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- Spring Aïoli, Radicchio, Broad Beans, Puntarelle, Asparagus, Harissa A La Rosè
- Spaghetti alla Puttanesca
- Riz au Lait Caramel and Crispy Peanuts

Bookings via OpenTable, walk ins always welcomed!

30/03/2026

Spring is back, and so is our aperitivo & charcuteries selection: coppa stagionata toscana, finocchiona & mortadella.
HAPPY HOUR 241 drinks every day until 18:30, wines or cocktails, you choose!

24/03/2026

Here’s a recap of Louis’ first 2 weeks, food is so good made us cry! A few more weeks to go as he’s is with until the end of May. We hope you can make it down to eat & drink with us!
// Tortellini, Ricotta, Lovage, Fennel Seeds Glazed, Guanciale &
Chard
// Seabass Crudo, Lemon & Pepper Kafir Lime Nam Jim, Pickled
Coriander Seeds, Cashew Purée
// Sh*take Vol Au Vent, Dulse, Sauce Fumet
// Tagliolini, Basque Squid Ink Sauce & Octopus

Photos

19/03/2026

SUNDAY SET LUNCH £29, 3 COURSES!
Every Sunday from 12:30pm till 3:30pm.. veggie option available too!

-Artichoke, Broad Beans Jardiniere, Anchoïade, Wild Garlic
-Tagliolini, Basque Squid Ink Sauce & Octopus
-Tiramisu
//
-Sh*take Vol Au Vant, Dulse, Sauce Fumet
-Tagliatelle Cacio e Pepe, Squash, Lemon & Saffron
-Star Anis, Apple Cinnamon Crumble Tart, Caramel Sauce

Bookings via OpenTable, walk ins always welcomed!

17/03/2026

Louis first week was a blast, thanks to all of you for coming down and showing love. We’re all ready for week 2, with the kitchen open from 5:30pm…

09/03/2026

Louis is starting his residency tomorrow… Expect shiitake and seaweed vol au vent, pappardelle Ox ragù & guanciale, oxidative wine tiramisu; come to try his menu!

09/03/2026

02/03/2026

Sadly we got to Akira’s last week; but we can’t wait to welcome our new guest chef!
Rustic French classics with Basque and Italian touches by Louis-Arnaud Jose 10th March -17th May
Hailing from Bordeaux, Louis-Arnauld is a classically trained chef who began his culinary joureny at some of the
most prestigious kitchens of his hometown including Gordon Ramsay’s
Grand Hotel Bordeaux** , Hotel De Pavie** and Au Bon Jaja Bordeaux. Having moved to Paris, he has led some of the city’s most renowned bistros - Amagat, Jones and Donna - as heda chef. His cooking is based in rustic French tradition, while incorporating classic technique with Basque and Italian influences.

⁃ Roasted celeriac tarama, chives oil, yuzu kosho barba di fratte
⁃ Black Mullet Sashimi, guindillas and jalapenos dressing, fenel salad and thaï basil
⁃ Sea bass crudo, ginger aguachile, pickled coriander seeds cashew purée, kohlrabi
⁃ Raddichio salad, bergamot hazelnut dressing, kiwi, blood orange
⁃ Sh*take and seaweed vol au vent, samphire salad, pear ketchup, dashi foam
⁃ Pappardelle Ox ragù, guanciale & fennel seed
⁃ Brillat Savarin filled Agnolotti, spinach and rosemary sauce, burnt garlic pan grattato
⁃ Tagliatelle squash and lemon, cacio e pepe
⁃ Oxydative wine tiramisu
⁃ Black cardamom and anis star crumble tart, salted caramel ice cream
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Graphic

26/02/2026

SET MENU ON SUNDAY ONLY £29 for three courses 🔥🔥

Starters

•Roasted cabbage, brown butter, saffron cauliflower purée //
•Chicken liver mousse, maitake confit, Yakitori glaze, grilled brioche

Mains

•Udon, cacio e Sichuan pepper, cured egg yolk //
•Tuna Polpette, Puttanesca, Roasted vegetables

Dessert

•Hojicha tiramisu, Soy caramel, kinako



BOOK IN LINK IN BIO

24/02/2026

ON THE MENU THIS WEEK 🔥

Final two weeks of residency, come on down

17/02/2026

Two weeks down, three to go with !
- Amberjack Tataki, San Marzano Water, Tofu Hummus,
Marinated Cucumber Kosho.
- Chicken Liver Mousse, Yakitori Glaze, Grilled Brioche.
- Tortelli Pumpkin, Gorgonzola Sichuan Pepper Sauce, Lardo, Miso Burnt Apple Purée.
Bookings via OpenTable, walk ins always welcome.

10/02/2026

Akira’s first week was great, thanks to everyone who came down! We are ready to do it all over again, back open today from 5pm…

02/02/2026

It’s officially Akira’s month, starting from tomorrow! Nomadic neo-izakaya until 8th March.
We’re too excited to wait until tomorrow to reveal Akira’s menu…. so here it is!
Today we’re prepping, kitchen will be back open tomorrow from 5:30pm.

- Beef tartare, nduja mayonnaise, radicchio& shiso salad, ponzu gelée

- Chicken liver mousse, Yakitori glaze, leeks confit, Lardo, grilled brioche

- Mackerel tataki, San marzano kimuchi water, tofu hummus, marinated cucumber Kosho

- Puff mussels Shiro miso chowder, mushrooms, Swiss chard

- Tagliolini alle vongole, Katsuobushi butter, dashi, wild parsley

- Green Tortelli filled with pumpkin, Gorgonzola Sichuan pepper sauce, burnt apple purée

- Cod fish poêlé, wasabi ravigote, Japanese fish jus, winter vegetables étuvées

- Gochujan Chicken cotoletta, potato gnocchi, anchovy garlic brown butter

•Hojicha tiramisu, Soy makkoli caramel sauce

Artwork by

28/01/2026

Last few days of .london residency, sadly! It’s been a real pleasure working with these two angels. But we’re really excited for what’s coming next!
Sunday is their last day and we will serve some of their signature dishes for lunch & dinner. Hopefully you can make it down for a toast with us.

26/01/2026

With February around the corner we’re super excited to announce our next resident chef, . Nomadic neo-izakaya from Tuesday February 3rd until March 8th.
Japanese-born and Paris-based chef Akira brings a global outlook, derived from years of working everywhere from Tokyo and Sydney, to the kitchens of Florence, Genoa and Barcelona. Following the closure of his genre-defying Paris restaurant PAPI, pAkira has embraced a nomadic culinary pathway, popping up in over 15 countries. His cooking defies categorisation, blending a Japanese-Italian fusion with inspiration from his travels. Bookings are now open via OpenTable, link in our bio.