TOZI Pizzeria & Cicchetti Bar — Restaurant in London

A mix of average food and poor service. We arrived and were immediately confused by the 2 entrances on either side of the outdoor dining - we chose the left one and realised that was a staff entrance, visually unclear that customers were not meant to enter through there - no signs. We went around to the other entrance, waited at the front of house counter, and was met by a waiter who, rather than greeting us and looking for our reservation, told us very abruptly, “You can wait outside for my manager to help you.” Again, it was unclear that we were meant to wait outside, there were no signs - why wouldn’t we be allowed to wait at the front counter inside, and why was our first interaction with the restaurant met with such coldness, rather than greeting customers and explaining the situation?

We were sat at a table, however, the back of our seats was also the till counter, which would’ve been okay if there was proper screening as a barrier. Instead, we could hear the staff conversations very loudly, one of which was a manager in a black blazer either telling off a waiter or quite obviously talking down to him.

We ordered focaccia, which came too burnt for our liking, and our appetiser plates had been taken away after we ordered, meaning we had to eat our focaccia over the table, with the crusts falling everywhere. We were served our mains, and immediately were asked by a waiter if the food was okay - obviously since they had just come, we hadn’t tasted it yet. Apart from this, we were not asked if our meal was okay, however we saw the manager in the blue blazer checking up on other tables.

The pastas were average, came warm rather than hot, and the portions were far too small for the prices - £20 for a small bowl of wild boar parpadelle. The flavours were bland, and we had to ask for salt and pepper, as every other table had them apart from ours (our pepper grinder was empty as well). Our cutlery wasn’t switched appropriately for our dishes, eg. we had to eat risotto with a knife and fork, and even if this might’ve been traditional for Italians, being offered a spoon would’ve been preferable. We would’ve liked if our parmesan and pecorino were freshly grated at our table upon serving, as this would’ve been appropriate for the pricing and the “upscale” facade that the restaurant was trying to portray, and the pecorino that came on the trofie dish didn’t seem freshly grated. Had the pasta dishes been mind blowing, the prices would’ve reflected this. Our waters were not refilled at all during the dinner.

A few of us had finished our dishes, and one was almost finished, however, the waiter asked to remove the finished plates and this made my friend feel pressured to finish quickly and also give him his plate. We would’ve liked dessert, but ultimately decided that we didn’t want to give any more money to the restaurant. The decor was nice, and it feels like the restaurant strives to be upscale, especially considering the area, as well as the art’otel business it’s connected to, however between the poor service, poor quality food, and glitchy audio sounds, fails to do so. Quite frankly, we should’ve removed the service charge.

On top of all this, we had put in our reservation form that it was one person’s birthday as the “special occasion” section, however, nothing happened. We even hinted at it when looking at the dessert menu, just as a laugh between us, to see if anything would happen, but nothing did. The toilets in the art’otel area...

We had a lovely family meal at TOZI Pizzeria & Cicchetti Bar in Battersea and left very impressed. From the moment we arrived, the service stood out. Florin and Anastasia looked after us throughout the evening, checking in at the right times, making sure we had everything we needed, and guiding us with recommendations from the menu. Their attentiveness really made a difference and gave a warm, welcoming feel to the whole experience.

We started with Mushroom arancini, served with black truffle aioli. These were perfectly crisp on the outside and soft inside, with the aioli adding a rich depth of flavour. It was a dish that set the tone for the evening, simple yet very well executed.

Next came the Sicilian prawns with chilli, garlic, and lemon. This was the highlight of our meal and, without question, the family favourite. The prawns were fresh, well seasoned, and had just the right balance of heat from the chilli and zing from the lemon. The garlic tied everything together. If you visit, I would recommend ordering this dish without hesitation.

For mains, we each went in different directions. My son had the Margherita pizza, made with San Marzano tomatoes, fior di latte, and basil. The classic flavours worked beautifully, and the dough was light yet chewy, which he really enjoyed.

My wife chose the Napoli, topped with anchovies, olives, garlic, San Marzano tomatoes, and fior di latte. She found it to be bold, salty, and well-balanced, with the anchovies adding a nice punch.

I opted for the grilled sea bass with salsa fresca and lemon. The fish was nicely cooked, light, and refreshing, though a simpler dish compared to the others on the table. The standout pasta for us was the lobster linguine with garlic and chilli. The linguine had just the right bite, the sauce was full of flavour, and the lobster made it feel special. This is another dish worth ordering if you want something hearty and satisfying.

To go with our food, we tried a selection of mocktails. They were refreshing, well-made, and a great choice alongside the rich flavours of the food. My son was happy with his chocolate ice cream to finish, while the rest of us shared slices of chocolate tart. The tart had a smooth texture, a rich chocolate taste, and rounded off the meal nicely.

The restaurant itself has a modern yet relaxed atmosphere, making it equally suitable for a family dinner or a date night. The menu offers a good variety, and the quality of the food matches the inviting presentation. Prices feel fair given the Battersea location and the level of service you receive.

Overall, TOZI Pizzeria & Cicchetti Bar impressed us with its combination of attentive service, fresh flavours, and a well-thought-out menu. It’s the sort of place you could visit with family for a relaxed weekend meal, or with a partner for a more intimate evening. With dishes like the Sicilian prawns and lobster linguine standing out, and with the classic pizzas made to a high standard, it ticks the right boxes. Special thanks to Florin and Anastasia for making our evening enjoyable. We would happily return and recommend it to others looking for good Italian food...

First off the positives: It's a very nice space, the service is great - attentive/quick and friendly. And the chunky fries were honestly some of the best "fancy restaurant" fries i've ever had. - lightly sautéed, well seasoned and fine slices of potato inside. More like a compacted dauphinois than a regular chip.

Went there for a late lunch on the weekend. Ordered a bunch of dishes off the brunch and all day menus.

Aubergine parmigiana - this was ok. Not the best but perfectly acceptable. This is a dish that can really be made to shine but this one didn't. It basically just came out tasting like aubergine in a thick red sugo. Which isn't bad but isn't memorable either.

Pork and veal meatballs - these were not bad, but were not good. They tasted like store bought frozen meatballs in a bit of an anaemic sauce. They were kinda dry, kinda bland. By comparison Ikea meatballs are better.

The sirloin was a disaster. London has always had a bad rep for awful steak. 10 years ago the only place that served a decent steak was The Cut (wolfgang puck) but a few really good places have popped up recently (like Zoilo - excellent sirloin). Sadly this is like the old school london steaks. It was like a supermarket steak cooked in a cold pan. There was none of that beautiful crispy char, and it was bland as dish rag. Totally unseasoned. I genuinely don't know HOW you cook a steak that badly. Put it in a cold pan? Par cook it in a microwave? Honestly confused. I know you don't come to an italian restaurant for a sirloin but a high end italian restaurant should at least know how to cook a decent steak when ordered especially with the prices...