
16.05.2012 / Food & Leisure
Mission impossible
A young and little known chef, a location reminding of a former garage, a modern European menu based on seasonal fruits, herbs and vegetables and local ingredients.
In a few words, that’s what London’s hottest restaurant -Â Dabbous, in Fitzrovia – is all about. Be advised, though: booking a table here can prove extremely difficult – it takes months, especially for the weekend.
So where does all the hype come from? Apart from the bizarre post-industrial design – featuring exposed concrete, bare pipes and wires and steel benches – what seems to have arised such enthusiastic reviews is actually the food itself.Chef Ollie Dabbous, who worked in the backstage of quite a few Michelin-starred restaurants, including San Sebastaian’s Mugaritz, offers an à la carte menu of small-portioned dishes made with simple ingredients which become special thanks to unusual combinations and classical French techniques.
“Barbequed Iberico pork with savoury acorn praline, turnip tops and homemade apple” is just one of Ollie’s mouthwatering creations. The home-baked sourdough also sounds interesting. Why not arm yourself with patience and give it a try?
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