L'unico Chelmsford
Charles Thomas Travel Account
2026-04-04T17:58:14.485Z
This was a lunch visit on 29 November, and followed another (long) lunch in March this year, previously reported on Trust Pilot. It was a pleasant surprise to be recognised on entering L'unico - "The only one" - Eduardo even remembered where we sat the last time!The menus arrived. What to choose? It's all so good. We decided on the same starter, Gameroni Romano, which is Butterfly King Prawn, With lemon, garlic, Chilli and cherry tomatoes, served with Sourdough bread. This dish was sublime and the sauce a subtle blend of flavours, easy on the palette.We went our separate ways for our main courses. Jane opted for Pollo Firenze, free range chicken cooked in a white wine and tomato sauce, with mushrooms and prawns, served with Tuscan potatoes. My choice was Pollo Dell L’unico, free range chicken Supreme served With asparagus and bacon In a white wine and garlic sauce with a touch of cream & Tuscan potatoes. Whilst each dish came with some vegetables, we opted for a side dish between us of beans broccoli and carrot. Again, the flavours were a subtle blend, the chicken cooked to perfection, and the accompanying actors on each plate playing their parts perfectly.One really great feature of this restaurant is that time is on your side. We normally hum and har over the offer of the dessert menu, generally not expecting to find space, and conscious of hustle and bustle elsewhere. But the combination of the relaxed atmosphere in L'unico, and letting our mains settle, meant that when the menu arrived, and we sat and thought, Eduardo's suggestion of House profiteroles was irresistible.A very acceptable Pinot Grigio Blush accompanied our meal. Another long lunch, surely to be repeated in the New Year. Eat food cooked with passion and enjoy.Another superb lunch today, 4th April 2026, at L’urnico. I felt compelled to comment on another excellent meal. We avoided food envy by having the same starter and main.Antipasti was Gamberoni Romano, King Prawn, With Lemon, Garlic, Chilli & Cherry Tomatoes served with bread. The chilli was just hot enough to let you know it was there, but not so hot that copious gulps of water were required. The sauce was delicious.Our main course was Vitello Porcini - Veal Escalope with Wild Mushrooms in A Brandy Cream Sauce, Served with Lyonnaise Potatoes. We had a side dish of boiled vegetables. Once again it was the sauce that made the dish. A sublime taste.Now, there are profiteroles and there are Eduardo’s profiteroles. We shared a dish of four delicious globes – four would be too much for us each, and finished off with coffees.Our wine was the Pinot Grigio blushThis is a gem of a restaurant. Our third visit will be followed up in the months to come. Once again, thank you, Eduardo. Great service, great food.