Rosina, which opened on 29 June 2026 at 35 Bellevue Road in Wandsworth, is a serene, heavenly-white neighbourhood Italian restaurant positioned just off Wandsworth Common. The venue represents chef-owner Adam Byatt's first neighbourhood project in over a decade and his inaugural venture into Italian cuisine, following his long tenure at the Michelin-starred Trinity restaurant further up the road in Clapham. The restaurant draws inspiration from Emilia Romagna and reflects Byatt's recent documentary work, in which he visits suppliers, eats pasta with nonnas and learns peak tiramisu skills from a woman called Pina. For a neighbourhood populated by hedge fund managers and interior designers accustomed to refined dining, this candlelit trattoria—where cloakroom tags are actual Amalfi Coast pebbles engraved with numbers—fits seamlessly into the local landscape.
The space itself operates as 50 covers inside with room for 25 more on the terrace, alongside a bar and private dining room. Rosina's cocktail bar leans on art deco shapes, with a pale, marble-topped counter and walls covered in carefully curated artwork. A small second bar area bridges the gap between light dinner and semi-serious drinking, while the larger, linen-tableclothed restaurant proper extends into a back room. Despite its intimate atmosphere, the place sprawls as large as a tennis court—a scale that surely keeps the accountants occupied with weekly linen laundry bills.
The restaurant is named after Adam Byatt's daughter, Rosie, and represents a more personal, family-style project. Day-to-day cooking falls to a chef previously of Michelin-starred establishments in Marylebone and Padstow, and the menu balances hearty substance with playful in-jokes—the kind that reward repeated visits rather than grating on familiarity. Small plates of fried taleggio, melanzane fritte and smoked sardines on toast give way to substantial pastas ranging from caviar linguine at £30 to a staggeringly pocket-friendly cavatelli cacio e pepe at just £8. The menu also features what is dubbed "post-service pasta"—spaghetti with anchovy, chilli and garlic at £16—a rare glimpse into what the owner eats after hours, offering transparency that extends beyond the usual restaurant theatre.
What makes the opening dishes stand out?
The opening courses signal the kitchen's precision and ambition. Bruschetta topped with rabbit livers braised in chianti arrives with concentrated richness, while two plump sardines, coated in breadcrumbs with their little tails sticking out, resemble something from a cartoon. Carpaccio of wild sea bass comes flecked with chilli and Amalfi lemon, doused in the kind of olive oil you hide from house guests—clean, sharp, precise. It is at this point that the dining experience shifts from "perfectly pleasant" to genuinely special.
How does the pasta perform?
The 'nduja strozzapreti confirms the kitchen's command of its craft: hugely simple, but wonderfully layered, with a rich tomato sauce enveloping a nourishing bowl of priest-stranglers. The pasta achieves that rare balance between restraint and indulgence, allowing the quality of ingredients to speak without unnecessary embellishment.
What about the heavier courses?
Risotto bianco, made with butter and topped with a bold, sunshine-yellow egg yolk, is rich as intended—risotto bianco is for people who laugh in the face of blood sugar spikes. There is nowhere to hide in a white risotto; it is a sensory bombardment of unctuous gloop, and Rosina's version is wonderful. If calories are to be squandered on genuine death row delicacies, however, the fried potatoes merit equal attention: tiny baby spuds no bigger than fingernails, roasted, crushed and tossed in herbs and oil, are absolutely remarkable. A hugely generous plate of roast summer vegetables comes charred from the grill and drizzled with syrupy grape must saba from Modena, served alongside perfectly cooked roast turbot.
How does the dessert menu perform?
The neighbourhood's affluent residents deserve a good dessert menu, and Rosina delivers an embarrassment of teeth-chattering riches. Dreamy, yesteryear-sounding creations include orange riccarelli, marzipan fruits, iced cherries and a sharp, classic Amalfi lemon tart with blackcurrant leaf ice-cream. The tiramisu—prepared according to Pina's recipe from Byatt's documentary work—arrives wet, light and stodgy in all the right places, served family-style for sharing.
What happens next?
Reservations are released daily at midnight for the following 90 days, allowing diners to plan ahead on a rolling basis. The restaurant operates seven days a week, with lunch from noon to 2:30 pm and dinner from 5:30 pm to 10 pm, making it accessible for both casual neighbourhood visits and more formal occasions.
Key Facts
- Rosina opened on 29 June 2026 at 35 Bellevue Road, Wandsworth, London SW17 7EF
- The restaurant is chef-owner Adam Byatt's first neighbourhood project in over 10 years and his first venture into Italian cuisine
- Pricing ranges from about £50 per head à la carte, plus drinks and service
- The venue accommodates 50 covers inside, 25 on the terrace, plus a bar and private dining room
- Reservations are available on a rolling 90-day basis, released daily at midnight
