Yotam Ottolenghi's restaurant in Fitzrovia is a bit of a departure for the chef and author. Veg is still at the heart, but this place with an ex-Grain Store chef sees them using fire and fermentation more.
"This is vivid, thrilling stuff. Yes, if you go for the works you will build up a big bill. But this is cooking that stays with you." READ REVIEW
Michael Deacon Telegraph
Reviewed on August 09, 2018
"Rovi is great. Every dish has so many layers and shades and subtleties." READ REVIEW
Fay Maschler Evening Standard
Reviewed on August 01, 2018
"A spray of hot grilled tomatoes is served with cold yoghurt sprinkled with Turkish Urfa chilli flakes, fingers of grilled country bread and a small bunch of greenery. Its simplicity is belied by the palpable pleasure delivered when these textures and temperatures come together." READ REVIEW