Bottarga

In the kitchen, founding chef Adam Rawson collaborates with Greek executive chef Tzoulio Loulai to deliver a menu inspired by travels across the Aegean islands, with a focus on seasonal produce, sharing plates and bold, sun-drenched flavours. Expect everything from warm pita and creamy tzatziki to vibrant mezze, grilled meats and standout signatures like the Bottarga orzo, alongside raw dishes that nod to the group’s Peruvian roots. The cooking is confident and crowd-pleasing without losing its refinement, celebrating both traditional Greek comfort and a more contemporary, London-ready edge.

While still a relative newcomer, Bottarga has already made waves on the capital’s dining circuit, earning a two-star accreditation from the World of Fine Wine London Awards for its standout food and wine offering. With its polished plates, buzzy atmosphere and strong culinary backing, it’s quickly becoming a go-to for those seeking a destination restaurant that still retains that neighbourhood charm.