Led by chef Diego Reali, Stefania London brings a menu based on Roman cooking passed down through four generations.
It continues Stefania’s pork-free approach to Italian dining.
The brand says it was ‘designed to make Roman cooking accessible to a wider audience’, with the pork-free menu ‘allowing guests from different backgrounds and dietary preferences to enjoy the food together’.
Traditional Roman food is heavily reliant on pork, with the meat featuring in a number of its key dishes.
The menu at Stefania includes starters such as deep-fried Wagyu meatballs with arrabbiata sauce and grated smoked cheese; and pan-seared duck liver terrine with red wine and morel sauce, wild berry jam and toasted brioche.
Pasta dishes include gnocchi with truffle paste, sage and burnt butter sauce; and linguine with rock lobster in a lobster bisque, available as a half or whole portion; while dishes from the stove include lemon sole cooked in sage butter with capers, black olives and lemon zest.
Desserts feature chocolate lava cake with vanilla ice cream; and panna cotta with wild berry compote and chocolate granola. The drinks list offers a concise wine selection alongside classic cocktails, including a limoncello spritz, negroni and whisky sour.
Stefania was founded in Kuala Lumpur, where Reali opened Stefania Ristorante Italiano at Naza Tower in December 2024. It was his first restaurant as chef-owner, opened in partnership with Kesavan ‘KC’ Purusotman, founder of Continuum Hospitality Group.
The Kuala Lumpur restaurant built its menu around signature pastas, rich ragùs and meats grilled over a Josper. In February 2026, Reali expanded the brand with Stefania Osteria, a more casual, family-style concept in Damansara Heights, followed by Stefania Lounge.
Born and raised in Rome, Reali learned to cook at home alongside his mother, Stefania Cristofari, whom the restaurant is named after, and his grandmother.
The Reali family’s restaurant history dates back to 1958, when Reali’s great-grandfather opened Hosteria Amedeo, a neighbourhood trattoria near Rome.
“Everything I know in the kitchen is because of my mum,” says Reali.
“She was the one who taught me everything, from basic food skills to how to cook.
“Of course, I also learnt a lot when I worked abroad. But the basics are still the most important.”
Reali has worked in Italy and in kitchens around the world, including time in London earlier in his career, before moving to Kuala Lumpur more than a decade ago.