NOPI

Aimed higher than his eponymous deli/café chain, Yottam Ottolenghi's "gleaming" spin-off hits its target with ease: the cream-coloured ground floor is a serene space artfully decorated with white tiles, polished marble and brass fittings, while downstairs offers large communal tables and an open kitchen. Find the culinary hotspot in Soho offering breakfast, lunch, dinner and pre- and post-theatre menus.

Nopi’s menu is seasonal and celebrates those bold flavours in its colourful dishes, while keeping health in mind. To go alongside its menu is an extensive wine list and a whole host of classic and Nopi-themed cocktails. These signature cocktails also pick up on the kitchen's eclectic ingredients, such as the Mumbai Slap: rum mixed with an Asian herb called pandan, ginger, lime, and the kickers, curry syrup and green chilli jam.

However, readers save most praise for Nopi's "exquisite", "healthy" and supremely tasty food: raw cauliflower is paired with sprouts, nectarines and Gorgonzola, sea trout gets a global makeover with koji rice, watercress pesto and labneh, while beef short-rib keeps more familiar company with smoked beer glaze and horseradish. Whether you're sharing dishes or going it alone with one of the more expensive mains, it's all about creativity and depth of flavour.

The desserts are fuss-free but still incorporate Nopi’s character. Tuck into the cantaloupe sorbet with elderflower liqueur or yuzu caramels with black sesame and salt. Ramp up the traditional ganache with Nopi’s take: a baked chocolate ganache resting upon plum soil and a swig of orange oil. Round it off with dessert wine or an after-dinner cocktail, including the Banana White Chocolate featuring tonka bean, white chocolate liqueur and white rum.

Some bemoan high prices and petite portions, but most reckon that Nopi is "worth every penny", because where else can you find unique dishes like a black rice and coconut milk porridge with banana and mango for breakfast?

NOPI in Soho offers a vibrant dining experience where global flavours meet seasonal creativity. Head Chef Elaine Goad, who brings eight years of experience with the Ottolenghi group, oversees a menu that celebrates fresh, innovative dishes crafted from the finest seasonal ingredients. The inspiration, however, is a blend of flavours and traditions from the Middle East and Far East. 

The restaurant boasts a light, airy interior with a modern edge, featuring a large open bar with copper finishes, industrial-style lighting and wooden chairs. Stylish yet laid-back, NOPI is ideal for birthdays, romantic dates, group dinners, and special occasions, offering a relaxed but sophisticated atmosphere.

NOPI’s à la carte menu features an exciting range of dishes, from kimchi arancini and burrata with poached rhubarb, tarragon and coriander seeds, to char-grilled asparagus with chickpea purée. The menu shifts with the seasons, though previous main course options have included charred tiger prawns with lime leaf tamarind and apple, amba lamb kofta with smoked labneh and green mango, and mushroom risotto with green sambal and parmesan. Other highlights include blackened chicken with pickled pandan ginger, mandarin and crispy leeks, plus sea bass served with sun-dried pepper, crispy couscous and tabbouleh.

As for dessert, think classic milk and sesame cookies, baked cream affogato with coconut and meringue brittle, chipotle chocolate ganache with hazelnut and orange oil. All of those sound delicious, but for something lighter, there's also a peach and grapefruit sorbet spiked with Noilly Prat and served with raspberry granita. You'll also find a sharing pre-theatre menu and a set lunch menu, making NOPI a great pitstop before or after a visit to the theatre. 

NOPI also serves an extensive selection of cocktails and non-alcoholic drinks. House cocktails include a Laphroaig whiskey Hiro number, an Italian Job, and a Golden Root with Woodford Rye whiskey, Beesou aperitif, carrot, and cinnamon.