Named after the famous Italian salt cod dish, Baccala is the creation of four friends; sommelier Fabio de Nicola (previously of Hovarda, Oblix & Zuma Istanbul), head chef Moreno Polverini (previously at Four Seasons Hotel Group at Park Lane in London), Fabio’s designer wife Ilanit Ovadya, and Elif Taner Polverini, who is married to Moreno. It’s an intimate and charming restaurant of 30 covers, with an extra 20 in their downstairs space, counter seating at the open kitchen so you can see the chefs in action, and 14 seats outside for alfresco goals. The premise is simple, Italian seafood dishes made with love using the finest locally sourced produce. Baccala’s signature dishes include roasted octopus with colonnata lard on marinated bell peppers, olives & basil; roasted aubergine salad with walnuts & Vesuvian pink tomato; the mezze maniche with mussels, courgette flower & black cuttlefish; and the salted cod with sautéed escarole & yellow datterino.