Opened as a neighbourhood trattoria by the senior members of the Sanchez-Iglesias family in 1998, Casamia received a real shot in the arm when sons Peter and Jonray moved in to take over the kitchen. The restaurant itself still feels comfortingly traditional, with wrought-ironwork, scenes of Venice on the walls, but the food is now a world away from lasagne and veal milanese.
Their menu has been pared down and now revels in seasonality, with cutting-edge contemporary ideas based around impeccably sourced produce from the surrounding region or from Italy's markets.
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