A look at the latest restaurants, hotels, pubs and bars to open their doors
Yotam Ottolenghi has opened his largest restaurant and bar in London’s Fitzrovia, with vegetables at its heart and a focus on fermentation and cooking over fire. Drinks will include seasonally spiced cocktails and low-intervention wine from small producers.
The interior borrows design elements from Bauhaus, combined with warm, natural materials such as pale oak and travertine stone. The main room is centred around a large oval-shaped cocktail bar.
Rovi is initially open for lunch and dinner, and breakfast will follow in July. Many dishes are available in different sizes – as well as small plates, large dishes and a small deli with salads to take away and freshly baked cakes and pastries.
Reducing waste is also a central focus at Rovi. Leftover wine is used to make vinegars, and coffee grinds are used to cook dishes. The air-conditioning and ventilation systems are designed so the heat generated in the kitchen is used to warm up the restaurant and the water used on-site.
Opened 21 June
Restaurant manager Gabor Papp
Head chef Neil Campbell
Design Alex Meitlis
Typical dishes Kohlrabi ‘ravioli’ with peas, broad beans and yuzu kosho; confit mussels with hay-smoked potatoes and cascabel oil
Spanish tapas bar Gambas, from the team behind Bravas, is the latest addition to Bristol’s Wapping Wharf. The fit-out was inspired by the team’s visit to Valencia and the seafood counters at the Mercado Central.
Owners Kieran and Imogen Waite
Head chef Elisabeth Julienne
General manager Anthony Bado
Typical dishes Gambas paella with cuttlefish, mussels and monkfish; Salmorejo with quails’ eggs
Grand Café at the Scotsman
The Scotsman hotel in Edinburgh has reopened its Grand Café after a six-month restoration. Inspired by the grand cafés of Europe, the café is set within the hotel’s double-height former advertising hall, with its original walnut wood panelling, marble pillars and ornate cornicing.
Head bartender Andy Cummings
Typical dishes 28-day dry-aged Buccleuch beef steaks; smoked Arran Cheddar mac and cheese
Jones & Sons
Jones & Sons has launched a second site at Angel Central Shopping Centre in London’s Islington. The interior of the new restaurant includes 1960s Danish dining chairs, lights sourced from a marine salvage specialist and Carrara marble.
Design Andy Jones
Typical dishes Pork fillet with pistachio crumb, rhubarb, cider jus; honey miso cod, apple dashi
The Blue Posts
The Blue Posts in London’s Chinatown is the third site in the same property as the Mulwray bar and Evelyn’s Table restaurant. Aimed at the casual bar diner, the Blue Posts pub features bay windows, a long pewter bar counter and outdoor seating.
Owners Layo and Zoë Paskin
Typical dishes Fritto misto brioche roll; Orford oysters; vegan royale burger; cheeseburger au cheval
The Fishmarket restaurant has opened in Newhaven, Edinburgh, from Ondine chef-patron Roy Brett and Gary Welch, owner of Welch Fishmongers. A year-long refurbishment has created a modern eating house that supports the area’s historic fishing community.
Typical dishes Crispy crab claws; smoked haddock chowder; grilled Tobermory langoustines; and fish and chips
Peter and Ben Ringland have opened the Flint hotel in Belfast; the latest of the Ringland Group’s venues in the city, including the Town Square, Victoria Apartments and the 1852. Many original features have been retained from the 1923 former Presbyterian War Memorial building. Each suite has a king-sized bed, sofa area, small kitchen and a bathroom.
Design Sarah McLorn