Luso

Nuno Mendes has stepped back from his restaurant Lisboeta and now the Fitzrovia restaurant has flipped into new Portuguese concept Luso. MJMK has brought in Leandro Carreira, known for running The Sea, The Sea, as the restaurant’s consultant executive chef, with Kimberly Hernandez heading up the kitchen. The space has been refurbished, with the counter going from the ground floor, and the vibe is more relaxed, with a menu inspired by the Iberian Atlantic coastline – dishes include homemade fish paté; lobster pastry rolls; tempura runner beans; clams steamed with garlic and coriander; wild sea bass baked in a salt crust; wild mushroom tart with mushroom caramel; slow-roasted Iberico suckling pig; crispy aubergine with smoked butter; chocolate mousee with olive oil and salt; and almond tart. There are plenty of Portuguese wines on the wine list, including from the Douro, Dão, and Alentejo, alongside other European bottles and a considered cocktail list.