The aubergine with saffron yoghurt and pomegranate seeds.
Mr Yotam Ottolenghi’s Soho quarters hardly need an introduction. With a culinary reputation that precedes him wherever he goes, the Israeli-born chef is known for his nourishing fusions of Middle Eastern and Mediterranean flavours. Try Nopi’s spice-crusted burrata and roasted aubergine with saffron yoghurt, washed down with an exotic orange wine. Downstairs, sharing plates, long canteen-style tables and a constant hum of cheerful chatter come together in celebration of communal dining.