Candlelit table with wine at Bordo

Our

Since 1987 · Mayfair

14 Mayfair Passage, London

Eleven tables. One oven. Never hurried.

Bordo opened in 1987 on Mayfair Passage, with borrowed chairs and Giulia Rossi’s recipe cards. The street was quiet. The room smelled of rosemary and woodsmoke, and it still does. Giulia cooked what her mother had taught her, nothing more, and the neighbourhood slowly learned to come at eight and stay until the last candle was lit.

Today a second generation stands behind the pass and the cellar holds six hundred bottles. We cook honestly, serve generously and never turn a table. The menu changes with the market, the oven is lit before dawn, and every plate leaves the kitchen the way it would at a family table: warm, unhurried and a little generous.

A window table at Bordo

(1987)

The chef plating a dish in the Bordo kitchen

Chef

Our chef

Matteo Rossi

Our chef

Matteo Rossi

Matteo grew up between the dining room and the pass. He tastes everything twice, and still believes the best sauce is the one that has been left alone. He trained in Bologna and Modena before returning to Mayfair, and he still begins each morning at the market, choosing the day’s produce himself and building the evening’s menu around whatever is at its very best.

Matteo Rossi

Matteo Rossi

Matteo Rossi

The team

Our team

The people at the pass

Elena Marchetti

I

Elena Marchetti

Head Sommelier

Six hundred bottles, each chosen by hand. She pours what she would drink at home.

Elena Marchetti

I

Elena Marchetti

Head Sommelier

Six hundred bottles, each chosen by hand. She pours what she would drink at home.

Luca Ferrari

II

Luca Ferrari

Pastry Chef

Dessert in the Italian way: restrained, seasonal and finished at the table.

Luca Ferrari

II

Luca Ferrari

Pastry Chef

Dessert in the Italian way: restrained, seasonal and finished at the table.

Marco Conti

III

Marco Conti

Maître d’

He remembers your name, your table and the wine you ordered last spring.

Marco Conti

III

Marco Conti

Maître d’

He remembers your name, your table and the wine you ordered last spring.

Elena Marchetti

I

Elena Marchetti

Head Sommelier

Six hundred bottles, each chosen by hand. She pours what she would drink at home.

Luca Ferrari

II

Luca Ferrari

Pastry Chef

Dessert in the Italian way: restrained, seasonal and finished at the table.

Marco Conti

III

Marco Conti

Maître d’

He remembers your name, your table and the wine you ordered last spring.

Gallery

The room

A glimpse of Bordo

Bordo

Bordo

Bordo

Bordo

Bordo

Bordo

Bordo

Bordo

Bordo

Bordo

Bordo

Bordo

Reservations

Good evening

Reserve your evening

Confirmed by email. Free cancellation up to 24 hours before. Prefer to talk? Call +44 20 7946 0321.

Reservations

Good evening

Reserve your evening

Confirmed by email. Free cancellation up to 24 hours before. Prefer to talk? Call +44 20 7946 0321.

Reservations

Good evening

Reserve your evening

Confirmed by email. Free cancellation up to 24 hours before. Prefer to talk? Call +44 20 7946 0321.

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