01 / ABOUT THE PLACE
About this place
If you fancy lemon pasta, try a bright, refreshing version rather than one made with cream. Cantina Arco’s Arco-style Lemon Spaghetti combines thick pasta with the mellow acidity of Japanese lemons and the fresh aroma of lemon peel. One lunchtime diner described it as fresh and simple, with the peel making its presence felt and no cream in sight. It’s a good option for a late lunch or whenever you want pasta that feels less rich.
The same thick pasta can take a very different turn. Roman-style carbonara is made with guanciale, salt-cured pork cheek, and a generous amount of Pecorino Romano—an appealing choice if you’re after something rich. One diner described the pasta as having a firm bite, though on the softer side of al dente, and noted the savoury saltiness of the guanciale. There is also a spicy tomato sauce called “Angry” style; one review found its flavour more reduced and savoury than sharply acidic. Choose between a creamy plate and a spicy tomato one, depending on your mood.
For a few small plates before the pasta, consider the southern Italian-style assorted croquettes or the octopus and potato marinade. The croquettes are presented as Neapolitan street food. One visitor’s order included fried aubergine and mozzarella, zeppoline made with seaweed, and arancini. A diner who tried the octopus and potato dish found its lemon notes evocative of southern Italy. The menu also lists caprese with tomatoes and treccia, a braided mozzarella brought in from Naples. These antipasti work well whether you’re grazing on a few plates or building a longer meal with pasta and a main course.
For a more substantial meal, the menu includes zuppa di pesce, a tomato stew of seasonal fish and shellfish, and Sicilian-style veal cutlet served simply with lemon and salt. The seafood stew is described on the menu as a dish that brings out the richness and savoury flavour of its seafood.
At lunch, a set course is listed with a choice of one drink, an assortment of vegetables, a choice of pasta and a mini dessert. The restaurant has a service period starting at 14:00, which may suit a later lunch. For dessert, try the soft tiramisu flavoured with sambuca and soaked with espresso, or the ice cream served with a brûléed pudding. Whether you start with pasta at lunchtime or linger over antipasti and wine in the evening, there are options for enjoying southern Italian cooking at your own pace.
