Riccardo’s menu is friendly to both vegans and people who suffer a gluten intolerance.
“I started offering gluten-free options back on the mid 1990’s. Had a family member who was diagnosed as coeliac and could only eat gluten-free food. I wanted to come up with fun alternatives to wheat and now 20 years later we have 100% gluten-free options on out main menu and we’re working to make all the desserts gluten-free too!!
The vegan menu started around the same time after travelling to see friends in Los Angeles and getting to eat in some amazing vegan and fun raw food restaurants. Experimenting with various dishes we found that there are a vast number of people who love to eat vegan food from time to time as a detox diet and so this menu has been developed extensively and continues to evolve. Please let me know if you have any ideas we could implement. We love trying new things at Riccardo’s.”
Our Vegan menu contains no animal-derived products, only vegetables, pulses, grains, nuts and seeds, olive oil, seasoning and vegetable based stocks.
Our wheat free options include:
- Corn spaghetti or penne (Gluten free)
- Rice spaghetti or penne (Gluten free)
- Spelt spaghetti or penne
“Riccardo’s restaurant is a godsend! I was recently put on a wheat-free diet and I didn’t think I’d ever be able to eat pasta outside my own kitchen again. Not so – Riccardo’s offers several truly delicious wheat-free versions of classic dishes alongside the regular kind (linguine vongole’s my favourite).The mint tea made with real mint leaves is fabulous too. But don’t get the impression that this is some kind of ‘holier than thou’ place for wearers of sandals and hair-shirts. All the food, wheat-free or not, is delicious and the atmosphere is pure Chelsea”. – Melissa Foks
“They have a very wide selection of gluten free pastas, cakes and desserts.
Their gluten free recipes have been carefully selected and worked on by Riccardo and Gianluca and they have selected and modified recipes which are as close as possible to the original recipes so that they taste great as well as helping coeliacs and other people with wheat and gluten intolerances allergies.
So many of our friends have told us what a joy it is to be able to eat in a restaurant and finally find staff who are knowledgeable about wheat free and gluten free diets.
We have not yet found any gluten free restaurants in London or anywhere in the world other than the raw food restaurants in California. The advantage at Riccardo’s is that for entertaining it’s great to have a restaurant which caters for the gluten free diet along with regular foods for other family members and friends.
They have separate pasta boilers and cook all our wheat free and gluten free pastas in different water so as to avoid cross contamination. We highly recommend this restaurant”
Richard Wolfe – Gluten Free Life Magazine