I visited Faros on a mild evening, curious to see how its blend of Mediterranean and Italian influences would hold up amid London’s crowded dining scene. The restaurant’s exterior is sleek yet approachable—a glass frontage revealing warm lighting, exposed brick, and soft neutral tones. Inside, it strikes a balance between casual and polished: smart enough for a special dinner, relaxed enough for a midweek meal.
I began with a lychee martini, intrigued to see how a fruit more associated with pan-Asian cocktails might fit into a Mediterranean menu. Served in a chilled glass, it was a pale blush colour with a delicate floral scent. The drink itself was crisp and light, the sweetness of the lychee offset by clean, dry vodka notes. It wasn’t showy, but well made—refreshing without being too sugary.
Dining at Faros: Confident Mediterranean Cooking in Fitzrovia
Faros is the kind of restaurant that earns its place in London’s crowded dining scene not through spectacle but through quiet confidence. Tucked into Fitzrovia, the glass-fronted space with warm lighting, exposed brick, and soft neutral tones strikes the right balance between smart and relaxed. The menu blends Mediterranean and Italian influences with a focus on quality ingredients and balanced technique rather than unnecessary complication. From the bruschetta starter to the truffle pasta main and a tiramisu that closes things out with understated charm, every dish reflects a kitchen that takes the basics seriously and executes them well.
Why the Truffle Pasta at Faros Is Worth the Visit Alone
The truffle pasta is Faros’ standout dish and a reminder of what confident Italian dining looks like when restraint is applied with skill. Freshly cooked pasta in a glossy, well-seasoned cream sauce is finished with shaved black truffle, earthy and warm without ever becoming overpowering. The al dente texture and balanced flavour make it an elegant rather than indulgent dish. Service throughout the evening was attentive and well-paced, and the atmosphere built naturally as the evening progressed. Faros does not reinvent the wheel, but for a reliable, well-prepared meal in central London, it consistently delivers what it promises.
Classic Beginnings: Bruschetta and Garlic Bread Done Right at Faros
For the first course, I opted for the bruschetta. The plate arrived with slices of toasted sourdough topped with diced tomatoes, basil, and a drizzle of olive oil. It’s a straightforward dish, but one that exposes the kitchen’s approach: quality ingredients, minimal fuss. The tomatoes were ripe and juicy, the olive oil fruity, and the basil added just enough freshness to tie everything together. The bread had a good crunch and a slight char—simple, well-executed, and a sign that the basics are taken seriously here.
Next came the garlic bread with cheese, a side that’s often overlooked but, when done properly, can be quietly satisfying. Faros’ version was substantial—thick slices of bread topped with melted mozzarella, the surface slightly blistered and golden. The garlic butter had enough bite to cut through the richness of the cheese, and the texture struck a good balance between soft centre and crisp crust. Comforting and unapologetically rich, it worked both as a side and as something you might easily finish before your main.
Indulgence Refined: Truffle Pasta as the Star of the Menu
For the main course, I went for the truffle pasta, one of Faros’ more indulgent options. The presentation was restrained: freshly cooked pasta in a creamy sauce, finished with a scattering of shaved black truffle. The aroma was immediately inviting—earthy and warm without being overpowering. The pasta itself was al dente, the sauce glossy and well-seasoned, and the truffle flavour well judged. It’s an elegant dish, not overcomplicated, relying on good technique and balanced flavour.
A Sweet Finale: Tiramisu with Classic Balance and Modern Polish
To finish, I ordered the tiramisu, which arrived neatly layered. The mascarpone cream was light and just sweet enough, the sponge soaked with espresso and a touch of liqueur. A dusting of cocoa on top added a gentle bitterness that kept the dessert from tipping into cloying territory. It was cleanly presented and satisfying—not a reinvention, but a confident, delicious take on a classic.
Final Thoughts: Why Faros Earns Its Place in Fitzrovia’s Dining Scene
Service throughout the evening was attentive and unfussy. The team moved briskly without feeling rushed, and staff were quick to offer recommendations or pace courses appropriately. The atmosphere built steadily over the course of the evening—conversation filling the room but never overwhelming it.
Faros doesn’t reinvent Italian dining, but it doesn’t need to. What it does, it does with care: reliable, well-prepared dishes that prioritise balance and flavour over flash. The bruschetta and garlic bread highlight the kitchen’s respect for simplicity; the truffle pasta offers a moment of quiet indulgence; and the tiramisu ties it together with understated charm. It’s the kind of place that earns repeat visits—not because it shouts for attention, but because it delivers what it promises, consistently and without pretence.
