Ottolenghi's newest restaurant, ROVI, serves up more than just fine dining.
Ottolenghi’s latest restaurant and bar, ROVI, has thrown open its doors in Fitzrovia. It marks Ottolenghi’s sixth location in London, a portfolio that includes four delis and restaurant NOPI.
And if you’re a NOPI fan, you’re in luck – the same award-winning interior designer behind NOPI’s interiors has been brought on board to create the interiors for ROVI too.
Echoing the concept behind ROVI, which puts well-sourced ingredients and trusted suppliers at its core, Alex Meitlis has used natural materials, such as pale oak wood and travertine stone, throughout the scheme.
The design borrows elements from the Bauhaus movement: the dome shaped dining room has industrial notes combined with warm, natural materials such as pale oak wood and travertine stone.
The interior also includes 40s-inspired sofas that designer Alex Meitlis specially designed for ROVI, alongside carefully sourced vintage lamps and design classics.
‘I wanted to create a timeless environment that borrows elements from different periods without belonging to any particular era,’ Meitlis explains. ‘The use of materials that have stood the test of time and the inclusion of design icons such as the Risom Knoll chair reinforce this sense of timelessness.’
The new restaurant offers a new take on the modern brasserie featuring counter top seating in the front window reserved for walk-ins only, whilst the main room is designed around a large oval shaped cocktail bar that seats 16.
And although vegetables are central to the menu, they’re being treated a little differently, with a focus on fermentation and cooking over fire.
Leftover wine will be used to make vinegars, such as a chilli top and tomato skin vinegar. For the menu, think Jersey Royals smoked on top of hay; hand dived scallops with cucumber kombucha or peaches grilled over the fire.
Both Yotam Ottolenghi himself and his business partner Sami Tamimi will take on Executive Chef roles, which means we’re likely to see them both in the kitchen and the restaurant. What’s more, Neil Campbell (ex Grain Store) is Head Chef: a dream veg-minded culinary team.
The wine list is curated from small producers only, cocktails are infused with spices, and many dishes come in different sizes – small plates and large dishes (perfect for sharing) – plus there’s a small deli with salads to take away and freshly baked cakes and pastries.
We’re drooling already.