The kitchen leans on pasta and the regional cooking of Italy, from the south to the north, on the 'De Sur a Norte' tasting menu. Dishes run from spaghetti carbonara and orecchiette with cuttlefish ragù to spaghetti with sea urchin, plus a tiramisu made to Pinto's mother's recipe.

Gianni Pinto was born in Puglia, in the south of Italy, studied engineering before switching to cooking, and trained in Michelin-starred kitchens under Gualtiero Marchesi and Carlo Cracco at Sinfonia Rossini. With more than two decades in contemporary Italian cooking, he set out at Noi to break diners' basic expectations of Italian food, with a humble, unpretentious cuisine that puts his country's true gastronomic culture in the foreground. Noi is recommended in the Michelin Guide, holds one Repsol Sol, and received an honourable mention in the Restaurante del Año category at the 2025 Premios Metrópoli.

The kitchen is built on fresh, seasonal ingredients, many from local and sustainable producers, and on handmade pasta. Dishes have included spaghetti carbonara, orecchiette with cuttlefish ragù, spaghetti with sea urchin, a reworked vitello tonnato and a tiramisu made to Pinto's mother's recipe.

The tasting menu, Esperienza a Tavola, travels through Italy's regional flavours from south to north and changes with each season. It is available by reservation only, with an optional pairing of seven Italian and Spanish wines for €55 per person.

Noi is spread across several connected rooms styled after 1970s Italy, each with its own charm: pop colours, an informal and welcoming feel, and an open kitchen.

The June 2026 carta opens with house bread, an oil tasting and, for €6, a tasting of 20-year-old balsamic from Modena, then antipasti at €25 to €28: a Sicilian caponata, a Parmigiana made as a light Parmigiano foam over fried aubergine, buffalo mozzarella and pesto, tonno tonnato of bluefin, carabineros with candied fennel, a sea-bass carpaccio with courgette and almond, and a hand-cut Friesian beef tartare with smoked mozzarella and Italian garum.

All the fresh pasta is made in-house. The pasta list, 'La pasta, semplicemente', runs from spaghetti alla pummarola and maccheroncini all'Amatriciana to spaghetti aglio, olio e peperoncino with langoustines, spaghetti with carabinero-head sauce and 'nduja oil, pappardelle with a Pugliese sausage ragù and an XXL spaghettone cacio e pepe with lime, mostly €24 to €35. Two set menus are served to the whole table: 'La pasta, semplicemente' at €60, four pastas and a Limonissimo dessert, and the lighter 'Un giorno leggero' at €55, from caponata to tiramisù.

Noi serves lunch Tuesday to Saturday from 13:30 to 15:45 and dinner Tuesday to Saturday from 19:00 to 22:45, and is closed on Sunday and Monday. It closed for renovation over the summer of 2026, announcing its return in September, so check it has reopened before booking. Book through the reservations page on restaurantenoi.com, by phone on 910 694 007, or by email at info@restaurantenoi.com.