For over two decades, the name Bricco e Bacco has been synonymous with fine dining and warm hospitality in Palermo, Sicily. Now, under the stewardship of Sicilian-born owner Roberto Bergamotti, this iconic steak restaurant has opened its doors in Charlotte Street, bringing Londoners a taste of its celebrated legacy.
Why Bricco e Bacco Is Fitzrovia’s Most Compelling New Steak Restaurant?
Charlotte Street has earned its reputation as one of London’s most reliably exciting dining destinations, but Bricco e Bacco arrives with something genuinely different on offer. This is not a steakhouse built on trend or concept; it is a decades-old Palermo institution, transplanted to London with all of its family heritage, butchery expertise and regional Sicilian cooking intact. Where most steak restaurants compete on cut or provenance alone, Bricco e Bacco competes on the full arc of the experience, from the steak sommelier who walks you through each option to the searing salt block that arrives at the table, still hissing.
What Makes the Himalayan Salt Block Cooking at This Steak Restaurant So Memorable?
The theatre of finishing your own steak at the table on a Himalayan salt block might sound like a gimmick, but it is anything but. Each block seasons the meat as it cooks, drawing out moisture and imparting a mineral complexity that a conventional resting plate simply cannot replicate. Paired with the Finnish Sashi the writers opted for, the result is a steak that is simultaneously buttery, rich and precisely controlled. The sommelier guidance that precedes the cook makes the whole ritual feel considered rather than performative, and it is this quality of attention throughout the meal that elevates Bricco e Bacco well above the London average.
A Sicilian Steakhouse Legacy in Fitzrovia
At its heart, Bricco e Bacco is a love letter to Sicilian culinary traditions, infused with a deep passion for quality, authenticity, and family heritage. The Bricco e Bacco family has been carnezzieri (butchers in the local dialect) since the 1930s, and this expertise is palpable in every bite of their sustainably sourced, dry-aged steaks. Speciality cuts like Italian Marango, Finnish Sashi, and Japanese Wagyu are prepared with care, offering diners a rich variety of flavours and textures.
The Steak Sommelier Experience
The staff are on hand to help you select the best cut of meat and with a wealth of knowledge your ‘steak sommelier’ will guide you through the selection process, evaluating cuts by marbling, tenderness, and flavour.
My date and I opted for the Finnish Sashi, our ‘sommelier’ explained that the longer the meat is aged the stronger it is in taste and recommended the Sashi as a good option. The steak arrives, perfectly seared and resting in its juices, allowing us to finish cooking it on a searing hot Himalayan salt block. The first bite is pure magic, buttery soft and rich in flavour, it simply melts in my mouth. The overall dining experience is fun, but these guys are serious about delivering premium beef with results that are nothing short of sublime.
Beyond the steaks, Bricco e Bacco celebrates its Sicilian roots with a menu brimming with time-honoured cooking methods and regional specialties. Standouts include Caponata Siciliana, with its sweet and sour fried aubergine, and Caciocavallo allo sfincione, a traditional stringy cheese side dish, rich and tasty, and perfect for dunking chunks of bread in.
Perfect Wine Pairings with Sicilian Vintages
The wine pairing is as fabulous as the food, with a curated selection of Sicilian vintages and Italian peninsula wines. Knowledgeable staff are always on hand to suggest the perfect pairing, whether you’re indulging in their signature steaks or savouring their vegetarian options, which are just as lovingly crafted.
The restaurant itself is intimate and cosy, exposed brickwork combined with rustic ceiling tiles and dark wood give it a Sicilian warmth and charm. There is an open kitchen which adds to the whole experience and energy of the place, giving diners a sneak peek at the chefs working their magic. Whether you’re dining in the private street-level room overlooking bustling Charlotte Street or enjoying the bar and adjoining space below ground, there is a buzz and vibe.
For the festive season, Bricco e Bacco has outdone itself with three exceptional menus. The Festive Menu (£125 per person) showcases highlights like rib steaks from British Shorthorn and Polish Simmental, while the indulgent Wagyu Menu (£250 per person) spotlights delicacies such as A5 Japanese Wagyu on Stuffed Gnocchi with Cacio-pepe & Lime Caviar and Spaghetti Wagyu-nara, a bold twist on Carbonara. Vegetarians aren’t left out, with a dedicated Vegetarian Menu (£60 per person) offering delights like Spaghetti Rocket Pesto with Black Garlic Sauce and a stunning Millefeuille of Grilled Vegetables.
Bricco e Bacco delivers a dining experience that is as educational as it is indulgent. It’s more than a meal, it’s a culinary journey through Sicilian tradition and innovation, ideal for a date, celebration or Christmas feast.
