La Palma

Wood-fired pizza

Leopard-spotted crust from the wood-burning oven, with toppings kept restrained and high-quality — the char-to-chew ratio is consistently right.

House-made pasta

Hand-rolled and cut in-house, served in sauce-forward preparations that lean on simplicity over complexity.

Focaccia

Thick, olive-oil-drenched focaccia served as a starter — deeply savoury and a strong indicator of how the rest of the meal will go.

Cocktails

A focused, well-executed drinks list that complements the Italian-leaning menu without being gimmicky.