01 / ABOUT THE PLACE
About this place
At Leone, handmade pasta makes a natural starting point. House-made pappardelle comes with peposo, beef shin braised in red wine with sesame; it is a good choice when you want the pasta and its sauce to take centre stage. The house-made pici is served with a garlic-scented tomato sauce, while ricotta and spinach ravioli comes with sage butter. Tuscan-style cannelloni offers something different: pasta rolled around meat, baked with béchamel.
Diners have described the ragù pasta as a good match of sauce and flat noodles, and suggested that it would work well with bread. Another diner praised the pasta’s pleasantly chewy texture and rich sauce. The menu’s house-made tagliatelle with meat sauce is another option for anyone keen to try a ragù-style dish.
To begin with antipasti, the Tuscan platter serves 2 and includes items such as prosciutto, salami, bruschetta and chicken-liver crostini. One diner who ordered it reported enjoying pork and chicken dishes afterwards, then finishing with tiramisu. The menu also lists Australian rump steak tagliata and veal loin bistecca, so a meal can centre on pasta or make room for a more substantial meat course.
Alongside tiramisu, desserts include peach and ricotta semifreddo and a chocolate cake flavoured with hazelnut. The wine list features Tuscan whites and reds available by the glass or carafe, making it easy to try a glass with a meal.
This small restaurant is on Takatsuji-dori, west of Muromachi-dori, and serves lunch and dinner. It is described as suitable for solo diners, whether you are stopping by for pasta at lunchtime or booking an evening meal that runs from antipasti through to dessert.
