Italian Fine Dining Restaurant Rigo is Leaving Parsons Green

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Chef Gonzalo Luzarraga wants to move to closer to central London

Parsons Green's priciest restaurant Rigo is moving out of Fulham, 18 months after launching.

The fine dining Italian restaurant at 277 New King Road is run by chef-owner Gonzalo Luzarraga, and alongside its a la carte menu, offers set menus including an Alba Black Truffle Menu priced £88 a head and a Tasting Menu at £78 per person.

The restaurant is being listed on the market with at least one restaurant property agent, with an annual rent of £37,500 being quoted.

The owner is reportedly looking for new premises closer to the centre of London, with a spokesperson for Rigo confirming that it is for sale because it will be 'finally moving to town'.

Chef Gonzalo spent his childhood in Piedmont, on the French Italian border and Rigo means a journey of rigorous research in Piedmontese.

He worked under a number of well known chefs including French legend Alain Ducasse at the three-Michelin-starred Louis XV in Monaco, and Walter Eynard, the one-time owner of two-starred Flipot in Piedmont, at his restaurant in Turin. He also helped to win Michelin stars at Le Clivie, also in Piedmont and at Kuchlmasterei Project in Vienna.

When launching Rigo, he said e he saw it as the place where his past experiences and influences could come together.

The restaurant aimed to chronicle his childhood in Piedmont and explore modern Italian fine dining, using seasonal ingredients. 

Rigo's signature dish is sea urchin with bagna cauda, quail egg and fermented milk, and other dishes include beef tendons, seared foie gras and sweetbread ravioli, with matching wines available for every dish.

When launching Rigo, in the summer of 2017, Gonzalo said: "I remember my father, while fishing, giving me my first sea urchin as a child, and to this day it's still a dish I see as an old friend; the recipe is much more than words on the page, it’s a moment in time, a personal narrative about me and the dish which has developed over the years.

"Travelling has allowed me to add chapters to that story, full of new ingredients and techniques from Russia and South America to Asia and beyond. Rigo will be a culmination of those experiences – my journey on a plate."

You can still join the journey, if your wallet is up to it, by making a reservation at Rigo's website.

January 25, 2019