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About Vicino

About Vicino


Since 1987

“Vicino stays true to classic Italian cooking and prides itself for staying original, not led by trends or fads, maintaining a traditional Italian kitchen” – Review
Head Chef since 2011 – Marco Moscoloni for Marche

Head chef Marco Moscoloni brings his traditional Tuscan cooking to Vicino. Marco developed his love for seafood cooking working at 5 star restaurants by the Adriatic Sea, landing the role of junior sous chef at Saraghino restaurant at the age of 17. Marco then broadened his experience in a number of restaurants in Mayfair and Chelsea, such as Convivio and Dolada, where he experimented with fine dining and new cooking techniques.

At the helm of Vicino, Marco has developed a number of signature recipes of his own from his hometown Marche – Casareece Sausages, White Lasagne porcino mushroom and truffle, Linguine Cartuccio, pappardelle with veal straccetti or his seafood fish stew, that have since become a staple of his cooking.

Marco prefers to work with seasonal flavours, local fresh produce and grocers to create simple and effective dishes. Using the finest local ingredients and accommodating the local area, Vicino’s affordable prices and value for money are a refreshing surprise for the level of quality of the cuisine.

Since 1987

“Vicino stays true to classic Italian cooking and prides itself for staying original, not led by trends or fads, maintaining a traditional Italian kitchen” – Review
Head Chef since 2011 – Marco Moscoloni for Marche

Head chef Marco Moscoloni brings his traditional Tuscan cooking to Vicino. Marco developed his love for seafood cooking working at 5 star restaurants by the Adriatic Sea, landing the role of junior sous chef at Saraghino restaurant at the age of 17. Marco then broadened his experience in a number of restaurants in Mayfair and Chelsea, such as Convivio and Dolada, where he experimented with fine dining and new cooking techniques.

At the helm of Vicino, Marco has developed a number of signature recipes of his own from his hometown Marche – Casareece Sausages, White Lasagne porcino mushroom and truffle, Linguine Cartuccio, pappardelle with veal straccetti or his seafood fish stew, that have since become a staple of his cooking.

Marco prefers to work with seasonal flavours, local fresh produce and grocers to create simple and effective dishes. Using the finest local ingredients and accommodating the local area, Vicino’s affordable prices and value for money are a refreshing surprise for the level of quality of the cuisine.