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A heavy metal door marks the spot and the interior may have been described as "concrete chic", but Dabbous' stark postmodern surrounds simply allow its "incredible" Michelin-starred food to sing in all its glorious Technicolor. These are some of the prettiest plates around, and the tasting menu is a marvel of newfound natural flavours and contrasts: smoked eel is served with broad beans and piquant kinome (prickly ash leaves) in a light broth; spring onions are amalgamated with marigold leaves, lime, pistachio and sheep's curd; BBQ Ibérico pork comes with savoury acorn praline and crushed green apple. After that, a curious pre-dessert of iced lovage leaves sparks even more fun as chef Ollie Dabbous continues to push the boundaries of contemporary cuisine. Above all, eating here offers the chance to "try all sorts of things that you'd never think of". Staff may well be "über-trendy", but they can be relied upon to deliver "outstanding" service – especially when it comes to the globetrotting wine list. Some say Dabbous is "over-hyped", but we think it's a key player in London's ever-expanding culinary landscape.
When Dabbous opened in 2012, it became THE most talked about restaurant in London. The cutting-edge Modern European cooking by Oliver Dabbous, previously of Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, The Fat Duck, Noma and Texture, bewitched the critics. Dabbous went on to earn critical acclaim, a Michelin Star in 2013, and the distinction of being the most unattainable dinner reservation in town.The décor at Dabbous is every bit as cutting edge with the restaurant carving out a dark, minimalist space. Dabbous oozes industrial chic with the sound of loud house music ringing in the background. In the...
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link and you’d miss our lunch at Dabbous – we would wager never before have four courses been chomped down at such a pace. This was rather sad for the two of us who currently have nothing better to do on a weekday afternoon than sit for hours, feigning classiness in one of the bright lights of London’s restaurant scene. We suppose we shouldn’t complain too much – many other lunchers have to return to the warm bosom of an actual employer for the afternoon, and so for them speed is of the essence… still if service had given us a bit more time to resurface from mouthfuls of pretty damn good food to breathe, our blog...
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Dabbous has been on my “to try” list for a long time, way before we even moved to London but reservations are hard to come by unless you plan properly and email them two months before the date you want. I had friends coming to town and they wanted good food but not stuffy or overly fancy, and Dabbous seemed to fit the ideas perfectly.
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