Bancone is one of the best places to get fresh pasta in London, and the prices aren’t too bad either (considering it’s in central London). Padella may have kicked off the trend, but Bancone is right up there in terms of quality and also takes reservations, meaning no waiting in line like at Padella. Bancone’s Exec chef Ben Waugh guides the team in creating seasonal dishes such as silk handkerchiefs covered in walnut butter and an egg yolk; cacio e pepe; and ravioli filled with beef shin ‘ossobuco’ and covered in saffron butter. They’re all knock-out good.