From midday every day, the pasta section of the Fiena main menu takes over the kitchen, fresh pasta rolled in-house every morning for the tables of our King's Cross dining room.
The classics, held to standard
Spaghetti carbonara with smoked pancetta, egg yolk and parmesan. Slow-cooked beef ragu in the bolognese and layered through the lasagna with bechamel. Penne arrabiata for heat, ravioli ricotta and spinach in sage butter for comfort.
The house moves
Linguine Fiena is the one named after the room: chicken, mushrooms, garlic and cream. The seafood end runs linguine frutti di mare with bisque and chilli, and linguine vongole with clams, baby prawns and cherry tomatoes. Gluten-free penne is available for every pasta dish.
And to drink
A glass of Montepulciano or the house Sangiovese from the wine list does the honours. Lunch through to dinner, every day from midday, a few minutes from King's Cross station. Book a table.