Bar Termini
The negronis at Bar Termini are batched and aged before service, so the drink hits the table in seconds at exactly the strength and dilution Tony Conigliaro designed. The room seats about 25 and reached No. 6 on the World's 50 Best Bars list in 2018.
Why go
Conigliaro is one of London's most influential drinks makers, running his Drink Factory lab in Islington where cocktails get built with the tools of a perfumer, then opened this Old Compton Street sliver with Illy coffee veteran Marco Arrigo to run Italian cafe hours: proper espresso and salumi by day, aperitivi and amari at night. The pre-batching trades bar theater for consistency you can taste glass after glass. The house list keeps three negronis, classico, robusto and rosato, each a different bitterness register.
Order this / avoid
- Order: a negroni flight across the three styles, or the Marsala martini, which Time Out calls
A model of simplicity and balance, this is one of the best cocktails in London.
Daytime, the espresso al tavola, served on a tray like a cocktail. - Avoid: arriving six-deep expecting a session. Bookings run one hour with a five-person cap (venue policy, 2026), so build it in as the aperitivo stop and move on while you still want another.
What locals & experts say
- Time Out London: 5/5; the espresso al tavola
was unusual but flawless.
1 - World's 50 Best Bars (2018): No. 6 in the world, the bar's peak ranking; its 50 Best Discovery profile remains live.3
Good to know
- Timing: all-day, coffee first, cocktails from mid-afternoon into the night.
- Booking: reservable from 4pm Monday to Thursday and 3pm Friday to Sunday in one-hour slots, five people maximum; walk-ins fill the gaps.
- Sibling note: the Marylebone offshoot Bar Termini Centrale closed years ago (Time Out marks it closed); this Soho original is the one that earned the ranking.
Craft signals (cocktails: a classic held still on purpose)
No evolution: value is recorded here, and that is the correct answer rather than a gap. The whole proposition is a three-negroni house list, batched, aged and served from the bottle at counter speed, in the Italian station-bar ritual that runs espresso in the morning to amaro at night. A bar whose martini and negroni do not change because they are already solved is not static in the sense the ranking penalizes; Conigliaro's Drink Factory methods are doing the work behind a card that has no reason to move. Ehrlich calling the Marsala martini one of the best cocktails in London is a verdict on that discipline.
Verdict
should-visit — Worth the detour for the negroni alone: pre-batched, aged, and poured in a room that treats Italian cafe culture as seriously as its cocktails. Tony Conigliaro's lab-built drinks and a No. 6 world ranking at peak argue for craft; the ranking's age and the one-hour-slot format keep it a stop on the night rather than the night itself.