Name: Faros Holborn
Address: 57 Grays Inn Rd, London WC1X 8PP, UK, London WC1X 8PP, United Kingdom
Telephone: 07818 382911
Price range: €€
Rating: 4

United Kingdom

Greater London

London Borough of Camden

Faros Holborn

Italy

Black truffle pasta is a category rather than a fixed recipe, and the single question that decides whether it is worth ordering is which truffle went into it. Tuber melanosporum, the winter black truffle from Périgord, Norcia and Spoleto, runs from December to March and carries a deep, slightly fermented aroma. Tuber aestivum, the summer truffle, is cheaper, paler inside and considerably milder, and it is what most kitchens are shaving when the menu says nothing more specific than black truffle. Neither is the same thing as truffle oil, which is usually a neutral oil dosed with synthetic 2,4-dithiapentane. That compound is one note out of the hundreds in a real truffle, which is why oil-based versions smell aggressive at the table and taste flat after three forkfuls.

Truffle aroma is fat-soluble and volatile, so the sauce is built to carry it and the truffle goes in as late as possible. The standard base is butter emulsified with starchy pasta water into a thin, glossy coating, sometimes with a little parmesan, sometimes with cream in richer versions. The pasta is usually a long fresh egg cut such as tagliolini or tajarin, whose porous surface holds the butter better than a dried extruded shape. Cooking truffle destroys most of what you paid for, so shavings belong on top of the finished plate, cut thin enough to be translucent. Some kitchens infuse the butter with truffle trimmings for an hour beforehand, which is a legitimate way to push the aroma into the sauce without heating the good slices.

Judge it on aroma first, before the fork moves: the smell should arrive as you lean over the plate and should read as earthy and mushroomy rather than sharp or petrol-like. That chemical top note is the tell for oil. Look at the shavings — real ones have a marbled white vein structure through a dark interior, and they should be cut to order rather than sitting pre-sliced. A plate that arrives with visible black flecks stirred through the sauce is usually truffle paste or carpaccio in preservative, which is a legitimate cheaper option but should be priced as one. The sauce itself should coat without pooling, and the parmesan should stay in the background, because too much of it buries the truffle entirely.

Black Truffle Pasta

Greece

Deep Fried Calamari is a classic seafood dish beloved around the world for its golden crisp texture and delicate ocean flavor. Made from squid, the dish is typically prepared by slicing the body of the squid into rings, lightly coating them in seasoned flour or a mixture of flour and semolina, and then deep-frying until golden and crunchy. The result is tender squid encased in a crisp shell, often served with lemon wedges and a dipping sauce such as aioli, marinara, or tartar sauce. 

The origins of fried calamari are Mediterranean, with strong culinary traditions in Italy, Spain, and Greece, where fresh seafood has always been a central part of the diet. In Italy, it is known as “Calamari Fritti” and is a staple antipasto, commonly enjoyed with a squeeze of fresh lemon and a glass of white wine. In Spain, “Calamares a la Romana” are popular in tapas bars, typically served with garlic mayonnaise. In Greece, “Kalamari Tiganito” is similarly prepared, highlighting the same balance of crisp coating and tender interior. 

What makes Deep Fried Calamari special is its textural contrast — the perfect combination of crunchy and tender — and its ability to absorb the flavors of its accompaniments. It is essential to cook the squid quickly at high temperature to prevent it from becoming rubbery. Some modern variations include adding spices like paprika, chili flakes, or black pepper to the batter, or serving it over salads and pasta for added richness. 

Beyond being an appetizer, Deep Fried Calamari has become a symbol of seaside dining, evoking images of coastal taverns, summer evenings, and shared plates among friends. Its simplicity and universal appeal make it one of the most recognizable and beloved seafood dishes in global cuisine.

Deep Fried Calamari

As a starter I wanted to try calamari in Faros London. I had better calamaris for sure.

The size was small, and thickness of the calamari was tiny as well. When you chew you only feel the crisp rather than thick calamari. 

It was served hot and belly peppers was also a nice touch.

I had a chance to try this fresh and tasteful pasta from Faros in London.

Served hot and fresh. I liked the pasta itself and the way it has been cooked. The black truffle is matching perfectly with this pasta. It was also a nice touch for me to see the mushrooms as whole. Just go for it you would like it.

Faros Holborn

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