All Classical

This former kindergarten has been converted into a restaurant with wineshop and trattoria on the ground floor and a fine dining restaurant on the floor above. Davide Palluda culinary philosophy trend towards simplicity, and he believes that each dish should only contain ingredients that are absolutely necessary. The approach spans the menu from a large selection of amuse-bouches on offer through the desserts. His rabbit finanziera, for which each ingredient is Read more...

Claude Bosi went into one of London’s most famous buildings with a simple goal: to win back the acclaim he fought so hard for at Hibiscus. It did not take him long to achieve his goal; within a few months after opening, hungry diners were booking tables to enjoy dishes like duck jelly with sturgeon and a choice of caviar Read more...