"my first visit to l’Amorosa was so early that they had the old lola and simon sign above the door. the restaurant is now officially opened a few weeks and it gradually adopts its new identity. ex zafferano chef Koch andy needham works with only one kitchen assistant, cooking a somewhat simpler version of the Italian dishes he prepares for so many years in belgravia. <br/ <br/ the room is a two flat, seating up to 40 people in all, with another eight outside in good weather. the decoration is simple but tasteful with wooden floors and white walls, the lighting in the evening very low in the did standards. As a nice touch there are free wlan with a respectable 10 mbps download speed. ikea, a quintessential quintessential quintessential quintessential quintessential quintessential quintessential quintessential quintessential quintessential quintessential quintessential quintessential quintessential this was a comforting dish, which in turn precise, the sage a useful supplement (14/20). a mixed leaf salad on the side had a balanced dressur, fresh leaves and good quality kirsch tomaten. <br/ <br/ dessert dessert desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts desserts dessertserts dess des orange cakes was warm served and was nicely moist, with orangens, orangenate, oranges, with orangenés, oranges, oranges, oranges, oranges, oranges, served with oranges with oranges, oranges, oranges, served with oranges, oranges, beautifully moist, oranges with oranges, oranges, oranges, oranges, oranges, oranges, oranges, oranges, oranges, served with oranges, oranges, oranges and oranges, with oranges and oranges and oranges. coffee was a brand called climpson estate and was excellent, rich and avoidance of bitterness.<br/ <br/ the bill for lunch for a person, with only water came only £22. in the evening, with a bottle of wine to share, a more realistic bill would be perhaps £55 a head, still very good value for cooking on this level."