Tutto Bene, or “everything is good”, is an apt description of the meals we have eaten at this Southbank restaurant over the years. We have particularly fond memories of its risotto and I still have blissful dreams about breakfasting on its cornetti ripieni – Italian croissant – filled with funghi misti and stracchiatella.
Tutto Bene makes everything in-house from fresh produce – even baking its own sourdough bread. And naturally that also includes its gelato, which is a key element in some of the restaurant’s dolci (desserts). If you aren’t dining in you can purchase Tutto Bene’s gelato from its gelato counter – one, two or three flavours in cups or cones, or one litre containers to take away. Continue Reading
