Origano

The restaurant sits two-thirds of the way down the Walk in the only surviving part of the old Victoria India Rubber Mill, a listed building painted a deep green, with bare stone walls, reclaimed wooden floors and plenty of candlelight inside. The dough is made in the kitchen every evening and left to rest and prove for the next day, and each pizza is fired straight on the stone of the oven for a light, crisp base. It comes to the table on a wooden board with your own pizza cutter, so you decide how many slices. Big antipasto platters, bruschetta, salads and lasagne fill out the menu, with Danesi coffee to finish. A horseshoe booth seats up to ten, so it suits a crowd as well as a quiet night for two. It opens every evening, and you can book a table or ring for a takeaway.