Another of Ottolenghi’s restaurants, ROVI holds vegetables in high regard with a focus on fermentation and cooking over fire. We’re talking dishes like grilled octopus with borlotti bean piyaz, preserved lemon & sumac tropea onion; saddleback pork chops with charred peppers, pistachio & lime salsa; and Jerusalem mixed grill with baharat onions, pickles, pita & tahini. The restaurant is centered around a large central bar with cocktails based on seasonal spices and house shrubs, and a dynamic low-intervention wine list from small producers. A great addition to Ottolenghi’s culinary catalogue of restaurants.