The Palomar

The Spicy Experience: Josperised chillies, harissa, schug & pickled Shifkeh peppers

What is beautiful about Israeli cuisine is that it is so diverse because of the different cultures brought by the Jewish diaspora. So at The Palomar in London, which revisits and reinvents Jerusalem cooking, you might have kubaneh, Yemeni pot baked bread to start, then continue with Morrocan style oysters (with harissa) or cured mackerel with sour cream and pickled onions, and finish with delicious octopus and hummus. One more great place to keep in mind when visiting London.

The Palomar

Spiced olives

Kubaneh, Yemeni pot baked bread served with tahini & grated tomatoes

Moroccan Style Oysters Dungarvan Rock Oysters with coriander, lemon zest & harissa oil

Papi’s Cured Mackerel on toasted challah bruschetta (2 pieces)

Fattoush Salad Tomato, cucumber, za’atar, sumac, pita croutons, brazil nuts & homemade labneh

Josperised Aubergine feta emulsion, tomato, fresh oregano, crispy shallots & pine nuts

Octo-hummous josperized octopus “steak” chickpea msabacha & cherry tomato confit

Orange Blossom Ice Cream with crispy kataifi, pulverised pistachio & fresh orange segments

La Ferme de la Ruchotte

With its iconic wines, Burgundy and more specifically Côte d’Or, holds quite a few surprises. One of which, La Ferme de la Ruchotte, we stumbled upon last Sunday, in the form of a nine-course, vol-au-vent centred lunch, based on organic local fare including rare species of home-raised fowl. Garden to…

Jan

The Palomar

The Palomar

La Ferme de la Ruchotte

La Ferme de la Ruchotte

Takahashi

Takahashi