The Berber & Q group, co-founded by former Ottolenghi chef Josh Katz, opened its second site in June 2015 at 46 Exmouth Market. The new restaurant specializes in shawarma slow-cooked on a rotating spit over hot coals, alongside Middle Eastern cocktails, wine and beer. Look for spit-roasted lamb and chicken; cauliflower shawarma with golden sultana, rose and pine nuts; bowls packed with rice and lentils topped with lamb shawarma, harissa and anchovy; and pitas stuffed with chicken, lamb and slow-braised beef short ribs. Sides include grilled pitas, confit potatoes, blackened aubergine, grilled fattoush and more. For dessert lovers, ice cream pita sandwiches come with tahini soft-serve and caramelized bananas.
Driven by conflict and poverty from a humble farming community in Turkey, the Yavuz family sought asylum in London in 1990 and settled in a small flat in Hornsey. The family purchased a small shop in the Green Lanes area and launched the first Gokyuzu in 1999. Encouraged by an uncle with culinary skills, the family developed their own style of preparing Turkish cuisine. The restaurant is now well-established as the leading Turkish dining experience in Northeast London. Expect prodigious portions of lavash, mixed meze dishes and mains of spicy chicken, lamb and aubergine grilled or stewed to perfection and served with mint, onion and yogurt.
Pigsty is a must-visit for fans of all things pork. Brought to you from the team behind The Jolly Hog, purveyors of the finest sausages and pork products, Pigsty calls three converted shipping containers its home, and serves breakfast, lunch and dinner seven days a week. From brioche buns filled with three different porky products to their "Breakfast in Bread" (sausage, bacon, eggs and cheese served in a hollowed out sourdough loaf), expect a big eat at a very affordable price.
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Newbies to Amsterdam’s gastronomy scene, young-gun chefs Guillaume de Beer and Freek van Noortwijk opened their single-ingredient concept restaurant in 2015. Guts & Glory offers a “surprise” menu inspired by a country, culture or protein. The duo refers to the menu of five to seven courses as “chapters.” Every couple of months, there’s a new chapter. Previous chapters included chicken, fish, beef, pork, vegetables and Italian food. The current Chapter 7 highlights Latin America, influenced by its beautiful beaches, exciting music, pisco sours, tacos and burritos. Guests currently have the option to expand their meal with a cheese board or an extra appetizer with king crab. Whether it is pork, fish or fowl, every part of the animal is worked into tasty dishes prepared with care and attention.
Opened in 2007 on the eighth floor of Denmark’s national soccer stadium, with stunning views of the Fælledparken (Common Gardens) and glimpses of the city's copper roofs, Geranium is the hottest reservation in Copenhagen. Recently awarded three Michelin stars, Chef Rasmus Kofoed's 20-plus course Universe menu changes with the seasons, exploring Scandinavia's wild, organic produce in delicate, beautifully presented forms. What look like razor clam shells are made of dough colored with squid ink so they can be eaten whole, while slivered salted hake soaked in buttermilk is speckled with parsley and Finnish kaviar. For dessert, consider the rhubarb compote adorned with spring flowers and crystallized thyme. About the chef: Kofoed is the only person to win bronze, silver and gold at the prestigious Bocuse d’Or cooking competition in France.
Back by demand, the award-winning pizzeria has opened at 6 Calvert Ave., London E2 7DP, the former site of Lennie’s snack bar. Owned and operated by artist Ann Shore and her husband, award-winning chef Lee Hollingworth, they use only local, organic and deliciously fresh produce to top their ultra-thin crust. The dough is made with Molino Grassi organic flour, rolled thin and baked for 30 seconds. The result is a crunchy wafer, more brittle than a traditional base and closer to a Roman pizza than the Neapolitan style. Brushed with La Macina Ligure, a creamy Genovese basil pesto, Hollingworth’s Margherita pizza is scattered with fresh cubes of mozzarella di bufala, organically grown tomatoes and freshly grated Parmigiano-Reggiano.
Nancy’s Sweet Home serves handmade desserts in Psiri, one of Athens' oldest districts. The “Love” dessert is a rich chocolate cake with praline and chocolate sauce, highly recommended for any chocolate lover. But if you find chocolate desserts too sweet, try the kunefe. This heavenly dessert of Turkish origin is made with cheese and shredded kadayif dough soaked in syrup. It is served hot with traditional kaimaki ice cream (infused with ground wild orchids) on top. Be prepared for very big portions. The place fills up fast, so plan ahead.
Grand View Grill is set on the gentle shores of the south coast of St. Vincent & The Grenadines. The restaurant has a beautiful view of Rock Fort, Balliceaux and Bettowia islands. The easterly breeze flows gently through the coconut trees near the shoreline, keeping this location cool. Decoration is simple, colorful and open. Friday is “Jerk Night.” Chicken, pork and fish are offered with an assortment of “festivals,” which are cornmeal dumplings. Other days, if clients are in the mood for jerk chicken, they can try the “pulled” jerk chicken and coleslaw sandwich, which bursts with delightful flavour. Don’t leave without trying the tasty handmade warm coconut bread and butter pudding with caramel sauce and ice cream. These meals will leave customers feeling content and ready to take on an afternoon or night-time party.
Caribbean Flavour is a very local St. Vincent and the Grenadines restaurant that utilizes organic produce to make authentic Caribbean cuisine. The prices are affordable - with only $16.00 E.C dollars, (approx. $6.00 USD) a customer can enjoy a platter of spicy, succulent jerk chicken with a variety of sides including sweet potato, peas and rice, plantain, coleslaw, dasheen and mashed potatoes. Seasoning is a big part of this cuisine, and through the jerk chicken found in this spot, one can sample local herbs, spices and hot peppers used to give the chicken a piquant flavor. Chicken and pork are extensively eaten in the islands, and the seasoning and the use of unusual vegetables creates the interesting and delicious food heritage that is on offer to all who visit these shores. Dress for Caribbean weather and sample the local beers to cool down. These local joints and their excellent spicy foods will heat the body up!
The Trysting Place is a French fine-dining restaurant in the Rendezvous resort that combines French and Caribbean cuisine and has been in operation for more than 30 years. The restaurant has a beautiful, romantic French ambiance, with soft music, fine bone china, crystal and dimmed lighting. The food selection is vast and offers options for those who are vegetarian, gluten-free or lactose intolerant, giving each guest the perfect opportunity to have a worry-free meal. Appetizers are small, well-seasoned and packed with a combination of flavors. One of the best dishes is the grilled garlic marinated salmon, which is served on a bed of buckwheat noodles with shaved vegetables, sun-dried tomatoes and clam reduction. The smell of local ingredients teases the senses, making one salivate with the thought of the pending meal. The creamy tender salmon cuts like soft butter.