Eco Restaurant

eco restaurants

Eco has been making brilliantpizzas for over 20 years and has becomean institution in Clapham.

But instead of justsitting back and resting on our laurels, we havecompletely refurbished the restaurant with abeautiful and daring new design.

We've also refreshed the menu withnew and (we hope) even more tempting dishes,many of which are unique to Eco.

We like to thinkthat our success has been down to the quality ofour staff, our design and most importantlygreat food.

We're also proud of our loyalcustomers who are the essentialingredient in making Eco sucha pleasure for usto run.

http://www.ecorestaurants.com

Food of Me | Reviews & Ratings

Food of Me: ‘Making it possible to eat what you want, wherever you are’ Clean Eating, and finding an eating style which suits you is on the rise, but it’s not always easy to combine this with your day to day life.

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Brasserie Blanc - review: Fantastic French restaurant in south east ...

A checkered black-and-white tiled floor, large dark-wooden chairs and tables, and a zinc bar with stools for pre-dinner cocktails conjure a vintage vibe.

The staff are incredibly friendly – and not in an annoying, over-attentive way, but are happy to recommend dishes, wines, desserts.

The grub Blanc says his aim for this chain is to serve dishes like his mother did while he was growing up in France.

Across the table, my friend is tucking into the authentic Escargot In Garlic Herb Butter, washing them all down with a bottle of crisp Domaine Begude Vin De Pays D’oc, Sauvignon Blanc.

Next up is a sublime dish of Swiss Chard and Gruyere Gratin – potatoes swimming in thick, gloopy cheese, served with mushrooms and a perfectly cooked egg.

Eco delivery from Clapham - Order with Deliveroo

Eco, Clapham

Eco needed to make a damn good pizza, or risk the fury of a calzone connoisseur scorned.

The high, duct-strewn ceiling, supporting girders and chrome tables call to mind chains such as GBK and Pizza Express, but the potholed brick walls, rough wooden floor and warm lighting ensure Eco isn’t too impersonal or severe in design.

Eco’s expansive lay-out includes outdoor seating, long wooden tables and an open-front kitchen (with a giant pizza oven in orange ceramic tile, no less), encouraging a communal, easy-going atmosphere which is reinforced by laid-back music and informal yet efficient staff, who are quick to pick up on any queries or orders.

Although the starters are a little insubstantial for their £4-£7 price tag, Eco’s pizzas are a revelation, blending organic ingredients and a touch of flair.

And with its new look, which strikes a neat balance between modern symmetry and one-off individuality, this restaurant looks set to cement its reputation for many years to come: good news for pizza enthusiasts everywhere, no matter how staunchly one-track-minded they might be.

Eco | Restaurants in Clapham, London

This longstanding Clapham pizzeria has been knocking out pizzas for more than 20 years, so we're pretty sure they know what they're doing.

A swish-looking pizza oven proves a talking point in a venue looking every bit the industrial part - think walls partially chipped to the brickwork, metal girders and brushed chrome as far as the eye can see.

The pizzas - made with double fermented sourdough - prove popular.

Examples range from classics such as margheritas, Napoletanas and a San Daniele to options including a spicy piccante (ventricina, chorizo and 'nduja) and a scamorza and coppa - a pizza with pork shoulder, smoked mozzarella, rocket and pecorino.

Expect dishes such as spaghetti vongole, pappardelle with a venison ragu, spicy beef meatballs and bruschetta here served with burrata, smoked scamorza, a black olive tapenade, fresh tomato and avocado.

Eco Restaurant, Clapham London - Wood oven - Wood-Fired Ovens

In 2012 we had a call to discuss the building of a hand made brick Neapolitan style wood-fired oven at Eco, a foodie landmark on London’s Clapham High Road.

They were closing for a complete refurbishment and relaunch so asked us to hand build an oven that would take pride of place at the centre of the restaurant.

After several site meetings to discuss the build and how to style the restaurant interior, we began building the oven on a steel table made for us by the contractors on site.

The form of a Neapolitan oven is different in design from most pizza ovens in that it has an external smoke hood with the flue running back over the oven dome and exiting centrally to a main smoke stack.

Eco uses the full thermal cycle of the oven, working at 350-400C during the day for pizza and other foods that need high heat and by morning next day is cool enough to bake their famous sourdough loaves before lunchtime service.