Everything is freshly prepared in house from the unique flavours of our homemade breads, speciality Sourdoughs, which we bake fresh for both lunch and dinner. All stocks and sauces are made in house, along with our delicious ice creams.

The a la carte menu changes seasonally while the grill menu offers some of the freshest fish in London.

At Savoro you can expect to find some of the best quality ingredients such as: Aberdeenshire beef, Ayrshire venison, Peterhead cod, deep sea blue skate, west coast lemon sole, Covent Garden finest quality vegetables, just to mention a few.

All our desserts are prepared in house and you can enjoy some old school favourites such as peach melba, or a wonderful wild strawberry soufflé. We work with the season, and menus change accordingly.

Even if you are on a budget you can still enjoy quality food at Savoro.

Our set menu offers

Two courses £16.95
Three courses £19.95
Monday to Saturday for lunch from 12 pm to 3.00 pm

Monday to Friday for Dinner from 6 pm to 10.00 pm,

(Available for parties, no more than 6 people, not available in DECEMBER)

 

Sunday lunch
Sunday lunch is a time when families get together and what better place than Savoro: a slow roasted beef with all the trimmings, great puddings and lovely atmosphere.

Two course Sunday lunch £21.95

Three course Sunday lunch £26.95

The Team

Head Chef Ioannis Avramidis has been working in the catering industry for the last 15 years His Greek background brings a fresh and vibrant approach with emphasis on ingredients and healthy cooking. He leads a young dynamic team of classically trained chefs, and heads our training program.

Owner Jack Antoni comes from a strong catering heritage. He is a director of the award-winning ‘Skipjacks’ fish restaurant in Harrow. He has undertaken all kinds of work, within the business from London’s five star hotels to crushing grapes in Australia.
He has owned and operated several successful bars and restaurants.

Managing Director and Partner Dino Paphiti has worked in hospitality for over 35 years. He owned and managed his own very successful restaurant and played a key role in Savoro’s establishment.