By Anna Gayd
From London to Marbella, Emanuele Pollini is building a gastronomic world founded on clear identity, consistency and a deeply personal vision.
“I chose London very deliberately, and Ladbroke Hall made that choice inevitable.”
Pollini at Ladbroke Hall — Why London?
Emanuele Pollini: The project began through a collaboration with Vincenzo De Cotiis and Carpenters Workshop Gallery, but everything truly took shape the moment I walked into the building.
Ladbroke Hall is not just a space. It has a strong identity, an atmosphere you feel immediately. I remember stepping inside and instinctively beginning to design the restaurant in my head together with the ownership.
For me, it was never just about opening a restaurant. It was about creating something within a place where art, people, and energy already coexist. London was a conscious decision. The space is what gave that decision its meaning.
The Real Challenge: Staying Relevant
RepoStage: It was your first project in the UK. What was the most difficult part?
Emanuele Pollini: It is a combination of all those elements. There are, of course, operational challenges. Sourcing, building a team, and adapting to a different system all require structure and precision.
But the real challenge in London is not opening. It is staying relevant.
London forces you to define exactly who you are. It is a city where guests are informed, exposed, and highly selective. So the question becomes very simple: where do you stand, and what makes your concept worth choosing?
In the end, everything comes down to clarity of vision. If your identity is not strong, the market makes that very clear, very quickly.
The Michelin Guide
RepoStage: Your restaurant is in the Michelin Guide. Any plans for Michelin stars?
Emanuele Pollini: A Michelin star is the natural consequence of doing things well over time. Our focus is consistency. Recognition follows. You do not build a restaurant around a guide.
“What matters is simple: that people leave satisfied and that they choose to come back.”
Marbella — A Restaurant Shaped by the Sea
RepoStage: Can you give exclusive comments about your upcoming project in Marbella?
Emanuele Pollini: Marbella feels like a very natural setting for this kind of project. The sea is not just an inspiration for me. It is part of my personal story. I grew up by the water, so this project feels instinctive and deeply personal.
Marbella moves at a rhythm that aligns naturally with Mediterranean culture. There is a certain light, a certain pace, and this will influence both the design and the cuisine.
The atmosphere will feel more relaxed, but never the execution. The focus will remain firmly on the product, particularly seafood, treated with simplicity but also with depth and precision.
We are not revealing too much yet, but the direction is clear: a balance between memory and contemporary vision.
A Personal Restaurant and a Long-Term Vision
RepoStage: Do you have aspirations to open your own restaurant in the future?
Emanuele Pollini: Yes, absolutely. I am interested in something more personal, not necessarily bigger. At a certain point, intimacy becomes more interesting than scale. I imagine a space where I can express myself without filters. Something more controlled, more direct, more personal. A place defined by intention rather than size.
RepoStage: What are your long-term career goals in the restaurant industry?
Emanuele Pollini: I want to create projects that endure. Each concept should have a clear identity and evoke a distinct emotion. It is about coherence between the food, the space, and the atmosphere.
“I am interested in building something meaningful over time, not simply expanding.”
Because eventually, what you build matters more than how much you build. And at some point, I would like to give something back — to contribute to a more thoughtful industry and to support the next generation.
