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?