Private Dining Rooms

Overview

Established in 1967, Taberna Etrusca is an Italian restaurant in the classic trattoria style, with textured white walls, tiled floors and an open-beamed ceiling. Decorative tiles on the walls are evocative of old Tuscany, while the collection of Ferrari posters are indicative of the owners grand passion and national pride.

It has a timeless quality that keeps a very loyal City clientele coming back year after year. There is a short passage by the side of the restaurant leading to a courtyard to the rear which catches the sun during the summer and is very popular for al fresco dining, but be sure to book for these well coveted tables.

The private dining facilities offer the perfect environment for either business entertaining or celebrations of any kind. Make your way down the discreet stairs to the lower ground floor and you will find Taberna’s private room which features wi-fi access, projector and screen if needed and is available for up to 30 guests.

Guests can choose from a selection of private dining menus or can tailor make their own menu if required.

Seating options are available for up to 22 on one table or alternatively for up to 30 on round tables of 6.

Dedicated staff are on hand at all times and offer service that is highly professional yet unobtrusive.

Insider View

On the corner of Bow Churchyard sits Etrusca restaurant – an old classic which was established in 1967. The main restaurant is bustling at lunches with city business folk enjoying a quick bite of traditional Italian trattoria-style food.

The main restaurant can - and often is – used for exclusive events for up to 100, especially at weekends and in the evenings. Its classic ceramic tiled floor, picture gallery revealing the owners’ passion for Ferraris, red velvet chairs and simply set up tables are all conducive to a relaxed and fun lunch or dinner event in a lively atmosphere.

Downstairs, the private room is designed around a wave theme. The glass panel sliding doors are opaque to ensure privacy yet let in the light from the corridor. The sand coloured walls are complemented with pictures of deserts, sand hills and abstract sand paintings, which combine to create a relaxed, unpretentious Mediterranean feel.

Although it’s being booked up for Christmas parties six months’ out, it’s also often used for less formal corporate events and evenings, being equipped with a projector screen and air conditioning. It seats up to 22 in one long table or around 30 on smaller tables.

But the outside space is what really sets Etrusca apart from the competition. In a part of town where this is a prized commodity, the restaurant has a self-contained courtyard which is decked out simply but prettily with window boxes and hanging baskets filled with geraniums and summer colours. It can be used for reception parties for around 60 guests, BBQs or sit down events.

There’s even a handy alleyway outside the main entrance running the length of the restaurant which means guests to the courtyard don’t need to shuffle through the restaurant to reach the courtyard.

Giorgio Cesare Puddu

How long have you been at the restaurant?

Almost 10 years!

Which was the first restaurant you worked in?

L’Augustea in Rome, Italy. It was very traditional and I loved every minute of it.

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

A little Greek restaurant – close to where I live. I like to find local gems and keep them to myself.

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

My mother as to me she is the greatest cook in the world!

What is your personal signature dish?

Gamberoni alla Diavola – sautéed tiger prawns with a touch of tomato, garlic and chilli

Which other chef's) do you most admire?

Gennaro Contaldo for his simple and traditional Italian cuisine – using the best ingredients Italy has to offer.

What’s the best part of your job?

I love seeing the restaurant when it’s full of people enjoying my food – and of course I also enjoy being complimented on the food!

And the worst?

The only thing I dislike is working with people who do not share the same passion for cooking – I believe you really have to love cooking for your dishes to stand out – you definitely need passion – as we say in Italy passion is the food of love.

What would your last meal be?

An Italian salad with a nice cut of grilled meat – simple but really effective.

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

A chef never shares his secrets with anyone………….