It’s truffles and game season, possibly one of the best culinary seasons some might suggest, myself including.

Officina 00 an Italian kitchen restaurant is celebrating truffles and game season by creating a special menu for these tasty ingredients. There really couldn’t be a better time to visit Officina 00.

It’s truffle season across both Italy and England so the dinners are offered a choice between the two tubers: Wiltshire, Hampshire or Dorset and Umbria to Alba Italian truffles.

The chef Elia Sebregondi himself spent years in search of the best truffles from across Italy visiting little markets and merchants before picking a selected few so that they can deliver the truffles to his two restaurants directly during the season.

As the name suggests Officina 00 specialises in artisan pasta dishes. I first tried their fresh pasta and signature panko fried lasagna at Cocktails in the City stall this summer.

Even at the small kiosk the chefs absolutely nailed it, the pasta and sauces were spot on. So my expectations were high to say the least.

At the Fitzrovia restaurant we start light with a grilled scallop each. They’re juicy and plump, a tad bit salty for me although, my guest insists it’s perfectly seasoned. They come with cauliflower, vanilla and peppery mustard leaves.

With mellow vanilla notes and delicate creamy cauliflower, it’s hands down flawless texture and pairing with eye pleasing presentation on a plate of rock salt crystals. 

Next are the starters as scallops fall in the snacks section. I’ve already mentioned it’s game season so best enjoy while it’s on. Venison and wild mushrooms toast and burrata for my guest.

It’s a crispy toast topped with meaty mushrooms and pulled venison, ragu style, rich and gamey, it’s very well made. Provided you don’t mind using hands and biting the toast because the cutlery is not made to cut through the crispiness of the toast.

I also try a bit of burrata from my guest, the savoury perhaps even a little bit fermented tomato tartar with anchovy mayo is a clever combination, delicately sour tangy notes in tomatoes compliment mellow burrata so well.

Officina 00 has an excellent wine list, nothing flashy just humble good Italian wines from north to south regions with a few bio and organic options. Something you’ll find in a traditional Italian restaurant in Italy where locals go, not tourists.

After a bit of deliberation we make a choice for Verdichio de Matelica. It’s beautiful pale golden in colour with ripe apple, citrus and a touch of honey on the nose.

Ordering white was primarily for the truffle main but it goes well with the game too somehow.

As the sizes are designed for sharing, we go for three mains. Truffle spaghetti, peasant occhi, winter truffle and rabbit lasagna.

Spaghetti like most dishes have an option of extra truffle shavings, I opted in for Italian because I prefer the delicate aroma to the normally more nutty English truffle. The pasta is well prepared, with the right balance of creamy sauce and al dente bite to the spaghetti, perfectly seasoned too.

I’m repeating myself but the other two are just as great, pheasant occhi in particular. As most, we weren’t familiar with the occhi shape. It’s sort of like ravioli but round, stuffed generously with delicate pheasant meat.

The little occhis served on a bed of lemony sauce, a stunning accompaniment for the pasta. It disappeared off the plate with us fighting for the remaining sauce within minutes.

Our third main is rabbit lasanga, rich, warming with plenty of filling. The rabbit flavour is not as prominent as say in potted rabbit although you can tell it’s not one of the standard supermarket aisle meats.

It’s a struggle to pick a winner but we know we want to be back here again. All three are an absolute delight in their own individual way, just all depends on the mood and personal preference of going for veggie, meaty or white or tomato base.

We complete the dine with something sweet – giant two profiteroles smothered in lemon and chocolate cream for me and orange tiramisu for my guest. I’d normally be a tiramisu customer but the classic mix of chocolate and orange never appealed to me.

My guest enjoys it greatly though, cloud light and well infused with the coffee liquor it’s a well prepared tiramisu. I’m delighted with my airy profiteroles. I had a fair few lemony desserts on my last trip to Ischia Island but frustratingly all my attempts failed because of artificially and often rather bright yellow sauces there.

Who knew I’d satisfy my craving for a natural lemon dessert in Fitzrovia, London.

We leave happy and full. There are many Italian restaurants in London but not all make pasta like Italy. So for when I can’t fly there you’ll find me at Officina 00.  

Officina 00, 156 Old St, London EC1V 9BW