Aces Foodcraft is a family-run, produce-led restaurant in Fitzrovia from chef Alex Craciun and partner Aleksandra Jazevica. Drawing on experience gained in some of London's most respected kitchens, as well as time spent working in Tokyo, Craciun takes a thoughtful approach to seasonal British ingredients, applying Japanese techniques with restraint and precision. Together with Jazevica's background in hospitality and sustainable sourcing, the pair have created a restaurant where quality produce sits at the heart of the experience.
The dining room is calm and understated, with natural materials, soft lighting and an open kitchen that brings a sense of connection between guests and the chefs. The restaurant balances relaxed neighbourhood dining with the opportunity for a more immersive meal, making it equally suited to a quick lunch, evening drinks and dishes, or a longer occasion-led visit.
À la carte dining is available throughout both lunch and dinner services, allowing guests to drop in for a selection of seasonal plates or build a meal around the kitchen's latest produce. Menus are shaped by availability and the changing seasons, with ingredients sourced from carefully selected growers, farmers and producers. Alongside the main restaurant offering, guests can also choose to book the Chef's Counter experience, which provides a closer look at the team's cooking and approach.
The food balances curiosity with restraint. A lamb soufflé comes with fava beans and crisp spring vegetables. Horse mackerel from Okinawa is paired with nori and wasabi grated to order. Wagyu from Kagoshima sits with pickled himeji mushrooms and tender English asparagus. Meanwhile, a tight cocktail list focuses on familiar ideas reworked with subtle detail - jasmine highballs, hibiscus spritzes, clarified milk punches made in small batches. Wines are European leaning, with natural bottles and a few surprises for those who ask.
Aces Foodcraft also offers a £45 Mindful Menu, available during selected lunch and early-evening services. Designed to showcase the kitchen's produce-led philosophy in a more accessible format, it's a great way to experience Alex's unique style of cooking for the first time.