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  • I have booked this restaurant many times for other people so I figured it was about time I tried it myself. My boyfriend and I were heading out for a night of theatre and wanted something really good withing walking distance. Yes the restaurant is located down an alley and the sign is small but you won't have a problem finding it by foot. One of the owners - Gus Giazitzidis - greated us and showed us to our table. We were there early (5:45) so the place was pretty empty. The space is amazing with it's industrial brick walls and high ceilings. Our table was close to the open concept kitchen so I had a great view of the chefs at work. I knew beforehand that I wanted the Nodini so they were ordered right away. As soon as I saw the fried sausage stuffed olives I knew I had to have them as well. OMG they were amazing! The Nodini were great too however not quite as soft as I would have liked them. By this time the restaurant was starting to get busy and after watching a steady stream of cheese boards go by I knew I had to have one. My partner and I decided on a crumbly blue cheese like offering that was paired with diced poached pears with a hint of cinnamon, a firm cheese that was aged with a Barolo wine rind and paired with an amazing orange marmalade and last but not least a lovely bowl of Burrata that was paired with a rubarb compote. Thankfully my boyfriend was not a fan of the Burratta (he loved the Barolo and asked the waitress if he could have a jar of the marmalade lol) so I just took the bowl and dumped the rubarb on top and ate it as if it were dessert. Heavenly! Now on to the mains. This was a tough choice. I love carbonara and when I read the description of theirs with the fresh hens yolk served on top and tossed at your table I was pretty much won over. My boyfriend order the Agnolotti which was stuffed with ricotta and served with a fresh pea puree. They were like soft little pillows of creamy pasta and the sauce was so fresh tasting. My carbonara could not have been better. The hens yolk was the most vibrant colour of yellow orange (just the way a farm fresh egg should be!) and the smell of the cheese and lardons (bacon) as the pasta was tossed in front of me was so incredible. I don't think either one of us spoke a word to each other while we ate (aside from a quick "can I try yours?"). Once we were finished we just sat there with anticipation. We could only begin to imagine how great the dessert would be. We were not let down. Our waitress advised us that the pastry chef used to work for Gordon Ramsay at the Maze Grill in London so we figured she must know what she was doing. My boyfriend ordered the tiramasu and I ordered the panna cotta. The tiramasu was creamy and rich. The coffee flavour was perfect and the disc of sugar on top was so incredibly thin. My panna cotta was like summer in a glass. It was topped with a strawberry granita that tasted like fresh picked berries. Below the milk and honey panna cotta was creamy, silky and just melted in my mouth. I can't wait to go back to Buca. I didn't get a chance to try their pizza or cured meats so a second visit will be in order very soon.
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