Four Hundred Rabbits has made a name for itself with slow-fermented sourdough bases and toppings that lean seasonal and inventive.
From nduja and fennel sausage to lighter combinations like courgette and feta, the menu keeps things fresh while staying rooted in Italian tradition.
Drinks are given just as much attention, with a rotating line-up of London craft beers, natural wines, and house sodas.
The setting is casual and sociable, making it as much a local hangout as a dining spot.
