ABOUT SARDO CANALE
- “Canale is not a spin-off. It is its own thing, and it is a great thing”
- Giles Coren, The Times Magazine
With bookings running months in advance at Sardo restaurant (45 Grafton Way, London W1T 5DQ), it was only a matter of time before one Sardo became two and the owner of Sardo, Romolo Mudu’s daughter Bianca Mudu was the ideal catalyst. Though Sardo’s popularity could sustain an identical restaurant, Bianca was keen to imbue the descendant with its own identity based on the Sardo principles of simple and delicious Sardinian cuisine served in a stylish yet hospitable environment.
After exhaustive research she found a site on the Regent’s Canal - a listed building the vaults of which once had horses passing through on their way between Camden Goods Yard and the Canal.
Immediately, the younger restaurant’s distinct identity was to manifest itself in the interior. Inspired by a notion of 1950s Italian modernism meets Sardinian rustica, Sardo Canale is easily good-looking enough to keep aesthetes happy without being self-conscious or superficial and, in that respect, justifies its positioning as a neighbourhood restaurant which effortlessly lends itself to special occasions. The hospitality is traditional, the design innovative, and the menu both.
The menu mirrors the Sardo philosophy of simple preparation of the freshest ingredients but is by no means identical. Sardo aficionados enjoy a whole new dining experience at Sardo Canale, particularly if they select from the ever-evolving specials.
At Sardo Canale, like at its older sibling Sardo, certain uniquely Sardinian staples are ever present: fregola, malloredus, spaghetti alla bottarga, and linguine al granchio. In addition you can order one of the immensely popular Talleri – wooden platters of cured hams and cheeses or fish.
In keeping with its ability to be many things to many people, guests at Sardo Canale may find themselves in one of the intimate low vaulted lounging areas; or out in the airy, bustling slate-floored dining room; or, weather permitting, in the beautiful courtyard in which a 300-year old olive tree brought from Sardinia gently conspires to a sense of escape.
The fit out was engineered by De Metz architects who brought in Design Award nominees and textile artists Timorous Beasties to create the curtains which run one length of the wall and are based on the prehistoric foundations of Sardinian houses and communities. Additional references to ancient Sardinia are evident in beautiful mosaics created by Celia Gregory which reveal themselves throughout the restaurant. In particular the silver and gold bands which overlay the concrete and brickwork are reminiscent of a little changed Sardinian coastline.