What they say:
The latest restaurant from Israeli chef Yotam Ottolenghi, Rovi will be opening in Fitzrovia late next month to bring you vegetarian friendly dishes and alternative cooking techniques. Incorporating everything from fermenting to hay-smoking, the veggie-heavy menu is also a low-waste operation, with any remnants of the restaurant's low-intervention wines being turned into vinegar, and even leftover coffee grounds being used in dishes like the hasselback kaffir lime beets with lime cream.
What we say:
The third restaurant brand from Ottolenghi, Rovi offers fresh and tasty drinking and dining in Fitzrovia, with a focus on vegetables and fermentation. While there will be a few choice meat and fish dishes, such as onglet skewers and confit mussels, the main affair will be delicious plant-based plates, such as slow roasted cauliflower with crispy chickpeas, tahini and fermented chilli salsa, and kohlrabi ‘ravioli’ with peas, broad beans and yuzu kosho.