Yotam Ottolenghi is opening ROVI in Fitzrovia - here's what you need to know - updated with first look


Updated 20/6/18 with first-look pictures


What: ROVI

In a nutshell: Ottolenghi does fire and fermentation

Summing it all up: Yotam Ottolenghi's new restaurant in Fitzrovia will be a bit of a departure. Veg will still be at the heart, but this place with an ex-Grain Store chef will see them using fire and fermentation more.


The low-down

Today's big news comes courtesy of all-round nice guy, top food writer and uber restaurateur Yotam Ottolenghi who's just announced he's opening a new restaurant. And we don't mean a new Ottolenghi, but a NEW restaurant, called ROVI. Here's what you need to know about it:

It sees Ottolenghi embrace fermentation and fire

While you'll know you're in an Ottolenghi restaurant, the big difference at ROVI we're told is that the focus will be on fermenting things and cooking over fire. So, that would be jersey royals smoked on top of hay or maybe scallops served with cucumber kombucha.

They are SUPER invested in where they source from

If you get scallops here, then they've been hand dived for off the Isle of Mull. And the fruit and veg come direct from a Sussex farm which is all about cultivating biodynamic, organic produce.


You'll be able to book

While there will be space for walk-ins on counter by the front window, the rest of the restaurant will take reservations.

No time to sit down? Get a takeaway from the deli

During the day ROVI will have a small deli open selling salads to take away and cakes and pastries.

The bar sounds lovely

The focus of the dining room is around an oval shaped cocktail bar, with room for 16 drinkers or diners. The cocktail list will feature seasonal spices and there'll be a dynamic low-intervention wine list from small producers.


The menu's mad - and inspirational. I mean just look at these dishes!

  • Hasselback kaffir lime beets with lime cream
  • Kohlrabi ‘ravioli’ with peas, broad beans and yuzu kosho
  • Confit mussels with hay-smoked potatoes and cascabel oil (pictured above)

The chef has form

If vegetables are the focus, then Ottolenghi's chosen his head chef wisely. It'll be Neil Campbell, formerly head chef of Grain Store.


Food photos: David Loftus

Interior photos: Adam Luszniak


More about ROVI

Where is it? 59 Wells Street London W1A 3AE

When does it open? 21 June 2018. Reservations will go live 1 June 2018.

How to book : Email contact@rovirestaurant.com

Find out more: Visit their website or follow them on Twitter @rovi_restaurant


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