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Square Meal Review of Dabbous ?

Dabbous is a gastronomic game-changer and the current embodiment of new-wave dining in the capital. In place of ostentatious, highfalutin antics comes a refreshing marriage of high-brow cooking with a chilled, of-the-moment vibe. Not surprisingly, this attracts a mixed clientele, from silver-haired financiers to camera-toting bloggers, all lapping up Michelin-starred Ollie Dabbous’ ‘truly innovative’ cooking. Esoteric seasonal ingredients, Nordic aesthetics and ‘wow’ presentation tempered with a heavy dose of restraint blend seamlessly in every meticulous plate: an umami-rich coddled egg with smoked butter and mushrooms served in its shell; wonderfully light mixed alliums dressed with chilled pine infusion; smoky barbecued beef short-rib enlivened with mustard, molasses and dill pickle – sheer brilliance, with comfort and surprise in every mouthful. The space is stark and fashionably industrial, with swathes of metal and wood at every turn; just add ‘absolutely fantastic’ staff and it’s easy to see why Dabbous is ‘in a league of its own’.

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  1. I think I was one of the lucky ones, only a four month wait for my table at Dabbous. Upon arriving I spoke to front of house who informed me the next available table for dinner is November 2013! It's crazy, a wait I have only heard for the likes of Noma. Dabbous have a great PR company and have recently been awarded a Michelin star I’m not surprised. Ollie Dabbous, Head Chef has done a great job here, in under nine months his restaurant and him are now one of the most talked about subjects in London...
    More from londonfoodaholic »

  1. Published : Sunday, 26 February 2012

    The Insatiable Eater :: Dabbous: London

    There's been so much buzz about Dabbous since it opened a mere five weeks ago. The simple and elegant food, the rockstar chef with a pedigree CV, and prices which are shockingly affordable (well by London standards).

    I heard about Dabbous via user restaurant reviews on Bloomberg before the big hitters like the Evening Standard showered it with five stars. Thankfully I booked a few weeks back and had the choice of sittings. Now Dabbous is booked out for the next two months. They deserve to be as this was one of the best meals I've had in London for a long time...
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  1. The tasting menu from Dabbous...
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  1. Published : Saturday, 8 June 2013

    Agent Restauranteur :: Dabbous – London WIT

    It was early February 2012 when I first pushed open the heavy metal door of Ollie Dabbous’ new London restaurant. Tucked down a side road of Fitzrovia, it’s easy to walk past the bizarrely inconspicuous entrance, despite the large windows running the length of the dining room. So easy in fact, that we did walk past and arrived slightly late for the PR evening to which we had been invited.

    Spoilt with inventive cocktails and creative canapés, we were charmed by the energetic and enthusiastic staff...
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  1. Starting with The Good: The staff are absolutely fantastic – friendly, knowledgeable, never intrusive. Some of the courses (we had to have the tasting menu) were genuinely truly innovative and delicious. It began with the highlight of the meal; a starter of Avocado, in a white onion and Chinese tea broth was utterly incredible...
    More from BragItUp.com; thoughts from a sale spotter »

  1. Published : Sunday, 9 December 2012

    FoodiesOnTheProwl FoodiesOnTheProwl :: Dabbous, Dec 2012

    There was an awful lot of buzz around the opening of Dabbous earlier this year and the restaurant managed to get a Michelin star within its first year. Getting a reservation for Dabbous is akin to scoring a ticket to the world cup final; the restaurant is booked out for months in advance. When a restaurant garners so much publicity it usually is a let down and we were keen to see if in the case of Dabbous, the hype was justified...
    More from FoodiesOnTheProwl FoodiesOnTheProwl »

  1. Published : Sunday, 28 October 2012

    samphire and salsify :: Dabbous

    At the time of writing this, a table for lunch at Dabbous wasn’t available for 5 months and for dinner it was a wait of 1 whole year. This must be the most booked up restaurant London has ever seen, and having just received a Michelin star, I imagine its popularity will only continue.

    Ollie Dabbous (pronounced da-boo) has a CV that can do nothing but impress, having worked at Le Manoir and more recently Texture, with brief stints at Noma and The Fat Duck to name but a few...
    More from samphire and salsify »

  1. Dabbous is still one of the hardest tables in London to secure. If you search the website for a prime time slot a month from now, you'll be told there are no tables within the next eight weeks and probably just give up. The reason for the supply/demand mismatch is that it's a relatively small room with a little more than a handful of tables meaning demand remains high two years after it opened. I went to Dabbous shortly after it opened, but the week before Fay bestowed a glowing five stars on it, and have never been able to get another table since without planning more than six months ahead. Frankly, I'd given up...
    More from The Insatiable Eater »

  1. We arrived with no reservation. We conquered and we won the battle of the 'no available table till next June' battle. Yes, for those of you who is reading this at the moment, it is currently a six month wait to get a table for this fine establishment that has recently got everyone talking and raving about. Dabbous is the first venture from British Chef Ollie Dabbous (previously head chef of Texture). Although relatively new to the scene, it has already collated tonnes of rave reviews from critics and bloggers alike. It is also due to this popularity that the waiting list seem endless and on a wimp, my dining companion...
    More from [FEAST to the world] »

  1. Published : Friday, 13 December 2013

    vialaporte :: Dabbous* // Fitzrovia // London

    So much has been said about Dabbous, from it being awarded its Michelin star, to various debates around why it has caused so much excitement. After having had some time to settle down, we wanted to understand what the hype is all about, and whether it is deserved.

    As with so many London restaurants, Dabbous was certainly created with stars in mind. Chef Ollie Dabbous has worked in a list of ‘who’s who’ restaurants before heading-up his own kitchen. It’s undeniable that he’s managed to create success through his cooking in a cut-throat market. But is the Dabbous hype really worth the long wait for a booking?...
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  1. Published : Wednesday, 29 August 2012

    Saying it straight :: Dabbous. It’s the DB’s.

    *Warning* This review is fairly pointless because unless you have magic powers, you won’t be able to get a dinner reservation until next July or possibly August...
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  1. I've never heard that reply to a restaurant reservation before. But then, Dabbous is no ordinary restaurant. With a striking industrial interior housed in a former internet cafe (R.I.P. Cyberia!), Dabbous doesn't immediately strike you as the site of one of the most sought after reservations (April 2013 as of this post) in London...
    More from Fd Over LDN »

  1. Published : Wednesday, 12 September 2012

    doughnuts&swine :: Dabbous

    I’ve been busy. So I haven’t been blogging. I have continued to eat however. And now I am back (for those of you possessing a modicum of interest). Since my last post back in April I have sat exams, undertaken a half iron triathlon, worked in Uganda, climbed Kilimanjaro (overrated), worked in Ethiopia, savoured the Olympics, had weddings in New York and the Cotswolds (neither of them mine), worked in Washington D.C. wrote a dissertation for an MSc and enjoyed Bestival. So I’m not lying when I say I’ve been busy. At this point you’re also thinking I’m a bit of a wanker. And you’d have a point. I have...
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  1. Published : Wednesday, 30 October 2013

    Munch My Way :: Dabbous, Fitzrovia

    Dabbous is an interesting restaurant… Why I say that? Its because of the food, the setting and the story behind it.
    The food stems from Ollie Dabbous who has been with Raymond Blanc and at Texture restaurant…

    I first heard of this place from Raymond Blanc BBC Series “How to cook well” and the amount of hype that the place got just made me want to check it out… This restaurant is the first to put quotes of famous food reviews and chefs on the side of the entrance, lifting my expectations super high...
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  1. Having landed in Terminal 5 just 3 hours earlier, I was just happy to be back in the heart of London, away from the functional but grey, drab architecture of Kiev. Slightly weary and feeling somewhat ‘travelled’, my mind wandered onto the possible contenders for the evening’s meal. I hoped it wouldn’t be the extravagant Roka, more out of consideration for The Flatmate’s wallet than anything else, and was also secretly hoping that it wasn’t bubbledogs, Bambou or Gaucho, which tragically just remind me of client lunches. So having heard glowing reviews of the Nordic/French inspired Dabbous weeks ago, but also warned...
    More from A Ridiculous Pleasure »

  1. Published : Sunday, 7 October 2012

    Saying it straight :: Dabbous. Round 2

    Even saying the words “round 2” will irritate some people. It would irritate me.

    It’s still incredibly hard to get a table here: partly due to the size – I guess around 35 covers – but mostly due to the quality of the cooking, which is unlike anything else in its price range.

    We started with a drink downstairs. I’m not sure why the bar isn’t being used as an extension of the restaurant and the lawyer in me is thinking planning permission or building regulations. Who knows. But it was empty. I assume that most people don’t know that you can get quite a lot of the restaurant dishes down here with your...
    More from Saying it straight »

  1. Published : Monday, 24 September 2012

    LONDONcalling :: Dabbous

    So eventually we are in. I have tried every combination of dates available and had to settle finally for a Tuesday lunch rather than wait another couple of months for a weekend slot. This simply means a day tripper journey of over three hundred miles instead of a leisurely overnight stay and another restaurant the following day with a chilled out return back home.To add insult to injury our normal three hour journey turns into four because of an accident which totally blocked off the M1. This was literally a few hundreds of metres in front of us just past the motorway services. Luckily we were fifty metres...
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