Hackney is full of surprises. You can be walking down the most unassuming road and stumble upon a culinary gem that boasts a Michelin star. Former Pidgin head chef Adolfo De Cecco launched his own eatery here in 2019, in Clapton specifically. Enjoying full creative freedom, Adolfo took his interest in fusion cuisine to the next level and came up with little gastronomical masterpieces.
Casa Fofó is a welcoming space with a light-flooded main room, a communal table in the basement and a garden ready to welcome guests in summer. A regularly changing tasting menu of around six dishes embraces international flavours while celebrating elements of Adolfo’s Italian heritage and other European culinary traditions. All is prepared using locally sourced, seasonal ingredients. The close-knit team can be seen at the back working in harmony and assembling each plate with great care. The informal chic ambience and exposed kitchen support the idea of open exchange and communication at the heart of the restaurant’s mission.
Casa Fofó’s tasting menu is a flavour journey not to be missed, as every dish impresses in its own unique way. One of the first menus presented was an East Asian inspired selection of plates with an Italian touch. A star dish of this menu was the almond and crab tortello. A meeting of defined but delicate flavours, it has subtle notes of ginger, a complex nutty background and a bubbling foam on the surface calling to mind the seaside. A real delight. Meats are cooked to perfection and even the side breads- freshly baked focaccia and sourdough -deserve a mention. Another surprise is the nori, rice and horseradish dish, a pre-dessert that almost eludes description due to its contrasting yet harmonious textures and flavour notes.
To further enhance the experience, there is a parallel journey of very well selected wine pairings to match each course. One can also explore the broad offering of low intervention wines while enjoying small bites from the snack menu.
Nothing seems left to chance at Casa Fofó, and yet Adolfo says that when creating his dishes he is mainly driven by instinct. Whatever his approach may be, the combination of unexpected flavours, command of techniques and awareness of global trends makes a visit to Adolfo’s kitchen a memorable experience.
— Mersa Auda
