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As the name suggests, the distinctive offering at Fratelli la Bufala is buffalo meat, flown from Italy three times a week. Along with it goes the delectable mozzarella di bufala, a mozzarella cheese made from buffalo milk and produced exclusively in the Italian region of Campania. With a 100 per cent Italian staff, the restaurant is committed to the use of organic ingredients – mostly sourced from small Italian farms, or from local producers on a seasonal basis – and fully authentic Neapolitan cuisine.

In the ground floor and upstairs dining rooms, with their sophisticated dark wood interiors, the buffalo steaks are served on sizzling cast-iron grill pans, accompanied by hand-cut retro-style crisps and a range of healthy salads. There are plenty of other buffalo dishes too, such as the Big Buffalo Baba burger, served with smoked scamorza cheese and ricotta cream, or the buffalo beef and pork grill accompanied by a traditional Neapolitan sausage. The restaurant is also famous for its pizzas, produced in the big wood-fired oven that greets you as you come through the door.

A delightful ritual observed at Fratelli di Bufala is the Italian social tradition of Aperitivo, a pre-dinner drink of the more bitter variety, such as Campari, Vermouth or Spritz, designed to open up the palate. You pay for the drink, and the accompanying finger foods are free.

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