Private Dining Rooms

Overview

Directed by Michelin-starred chef Giorgio Locatelli, Refettorio has a long history of being very popular with Londoners.

Within Crowne Plaza – London The City hotel adjacent to Blackfriars underground station, Refettorio is at the centre of Europe’s most vibrant financial and business district.

The main dining room features a long refectory-style table with benches along both sides as well as booths along the edge of the restaurant.

For a more private dining experience Refettorio is offering “Il Salone” for 8 to 35 guests.

Refettorio’s interiors speak of comfort, design elegance and a certain eccentricity of spirit.

Our head chef, Alessandro Bay, has created bespoke set menus, with a variety of exquisite regional Italian food, using the highest quality fresh ingredients.

Let our talented team show you the difference of what superb service is. Whatever your event, be it a large function, lunch or dinner, we will be able to exceed your needs and requirements to make your dining experience a memorable one.

We will arrange all aspects of your meal to ensure the smooth running of your event.

A unique design, flexibility and versatility are synonymous of Refettorio, coupled with our dedication and experience team, your event and function options are boundless.

We endeavour to make your celebration as unique as you are!

Alessandro Bay

How long have you been at the restaurant?

It's been two years.

Which was the first restaurant you worked in?

My first restaurant was a tiny one where I come from in Genoa. It was called Antica Osteria Del Molo, a small restaurant with local traditional food from my region. Excellent!

What was the last London restaurant you went to, apart from your own?

I recently went to a Spanish place called El Pirata de Tapas in Westbourne Grove.

What or who has been the biggest influence on the way you cook and why?

I have to say that I have a few to mention.

If we are talking about what, obviously it would be Italy and, most of all, cuisine from my city, Genoa. The cuisine there is very old and traditional and what I learnt from it is to respect the products and work them in a natural way.

If we are talking about who, I have to say that my main influence would be Giorgio Locatelli. He taught me how to work Italian products in a different way and to see the Italian kitchen and any other cuisines as being very important for my personal knowledge.

Also, I really need to mention my mother as well; she is inspirational as she had to cook on a daily basis for 4 people differently every day!

What is your personal signature dish?

I would say that I have two. One is more complicated than the other.

The simple one is Lasagna with Pesto Sauce with Potatoes and Green Beans.

The other is Aperol Mousse served with Prosecco Sorbet, which is an interpretation of the famous Italian Spritz, only like a dessert!

Which other chef's) do you most admire?

Michel Roux; I believe he is an example for every young chef. Also, of course, my mentor, Giorgio Locatelli.

What’s the best part of your job?

I believe the best part is the exploration of new ingredients and the experimentation of them in different plates. Also the passion that drives you to become a chef!

And the worst?

Complaints from costumers are like a small failure from a chef's point of view. Not to mention the stress!

What would your last meal be?

Is to difficult to say because there are so many good things around that I like.

I would certainly have Trofie - a kind a pasta from Genoa - with Pesto Sauce, which is also original from Genoa.

Instead of bread I would have Focaccia!

Do you have a chef’s shortcut that you can share with us?

Is very difficult to have shorcuts in the kitchen if you want things to be done properly, so I cannot really think about one!