The best ingredients in London and unique, technical mastery underpin staggering , cutting-edge cuisine at its finest for most who trek to Mikael Jonssons open-kitchen HQ, in outer Chiswick. Its an idiosyncratic experience however, and sceptics feel theres just too much fuss and self regard , especially given the eye-watering expense . Stop Press – In October 2015 the restaurant will close and re-open with half the number of covers, more complicated cooking, and a focus on rare ingredients and wines. Pricing may change too.
Tel: 020 8747 0377