The restaurant, Massimo, will be located at the Corinthia Hotel London, located near Trafalgar Square, and will seek to emulate La Rosetta’s “chic Italian” seafood offer.
Headed up by Riccioli as chef patron, the 150-cover restaurant will incorporate a 50-cover oyster and crustacean bar and an 18 cover private dining room with its own dedicated kitchen.
The menu will predominantly feature seafood, determined by the morning’s catch, but will also offer a small selection of seasonal meat and vegetarian dishes. Meanwhile, the bar will offer antipasti, oysters and crudo throughout the day.
The restaurant floor, which has been designed by David Collins, will be run by Guillaume Glipa, formerly of Japanese restaurant Zuma.
"A very big deal"
Speaking to BigHospitality today, a spokesman for Riccioli said that the restaurant was “a very big deal” for the chef.
Stating his commitment to use every edible part of the fish, Riccioli’s menu will feature dishes such as Tuna Black Pudding with Fish Skin Crisps, Baked Cod Liver in Balsamoka with Sauteed Spring Onions and Porcini Cookies, and Monkfish Tripe in Fresh Tomato Sauce, Mint and Pecorino Cheese.
Meanwhile, the interiors will mix the late Victorian influences of the building with classic Italian styling, which designer David Collins describes as “exciting and fun”.