I luoghi di ristorazione più cool di Londra – la nostra Top 10!

Tra il Big Ben e Buckingham Palace, numerosi ristoranti ci offrono prelibatezze, ma dove è esattamente il posto migliore dove andare? Se si visita la piovosa Londra, naturalmente, anche il cibo ne fa parte. Affinché possiate ancora mangiare una dieta equilibrata quando siete in viaggio, abbiamo compilato una lista dei nostri 10 migliori ristoranti di Londra. In questo modo è possibile scoprire anche luoghi di cibo super delizioso a Londra!

Overview hide
Top 10 ristoranti a Londra!
No 11 Pimlico Road – vagan e senza glutine
La Suite West
Aubaine
Deliciously Ella
26 Grains
BOWLS Soho
Wulf & Lamb
The Gate
Chicama
CUB
The Prince

Top 10 ristoranti a Londra!

Qui potete trovare la nostra top 10 con i nostri punti di forza!

No 11 Pimlico Road – vagan e senza glutine

Qui, al n. 11 di Pimlico Road, puoi mangiare tutto il giorno. Al mattino, a mezzogiorno o alla sera, la cucina serve tutti i gusti in qualsiasi momento! Si preferisce il classico europeo, o si preferisce il tipico inglese – nessun problema! Anche i piatti senza glutine e vegani sono nel menu e rovinano le papille gustative. Provalo, è finita lo studio, quindi andiamo!

La Suite West

View this post on Instagram

Country salad made vegan with poached pear, rocket, beetroot, walnuts, balsamic and toasted Italian cheese on rye toast @iamnutok One of our Starters on the Vegan Valentine dinner! We offer our amazing vegan 5 course dinner for 3 nights on the 14th, 15th and 16th of February. Come try our Scallops with seaweed salad and garlic butter ! Here’s our full menu : Amuse bouche Appetizers: Scallops with persillade on seaweed salad Mushrooms “scallops” with a miso, seaweed and cucumber salad topped with parsley and garlic butter (N)(S) GLUTEN FREE Jerusalem artichokes raviolis in white wine sauce Homemade raviolis served with leeks in a ginger and wine cream sauce (G) Starters: Asparagus, cheese and honey parcel with a mediterranean salad Vegan honey courtesy of @pbartisan (S)(G)(N) Country salad with toasted cheese on rye Rocket salad with poached pears, beetroot and purple carrots, walnuts and herb cashew cheese toasts (S)(G)(N) GFO Mains: Purple truffle risotto Purple carrots and parsnips risotto with truffle oil and spinach GLUTEN FREE Grilled portobellos sauce au poivre and sauteed potatoes Creamy pepper sauce on grilled mushrooms with crispy garlic potatoes (G) Cheese platter courtesy of the amazing @iamnutok with bread assortment Desserts: Black forest entremet Dark chocolate cake, griotte cherry gel and vanilla chantilly GLUTEN FREE (S) Passion fruit and coconut meringue tart Passion fruit curd on coconut biscuit with toasted meringue (N)GLUTEN FREE . . . . . #veganhotel #londonvegan #veganfood #veganfinedining #vegangourmet #londonhotel #veganvalentine #valentinesday #valentinedinner #vegandinner #veggiedinner #veggiehotel #londonstay #veganstay #veganholiday #veganvalentinesdinner #valentines #cafe41 #frenchcuisine #frenchvegan #countrysalad #vegancheese #pearsalad #cheesesalad #5coursedinner #dinnertime #veganfrenchfood #gourmetvegan

A post shared by La Suite West Hotel (@lasuitewest) on

Aubaine

Deliciously Ella

View this post on Instagram

Warm cumin roasted carrot and lentil salad with red onions, pine nuts and a cashew cream ? Dreamy meal for warmer autumn days… Ingredients – 4 carrots – 2 tins of green lentils – 1 1/2 teaspoon of fennel seeds – 1 1/2 teaspoon of cumin seeds – 70g of watercress – 2 red onions – 20g of coriander – Olive oil – 50g of pine nuts For the cashew cheese: – 150g of cashew nuts – 1 lemon, juiced – 1 tablespoon of nutritional yeast – salt and pepper – 5 tablespoons of water Method Pre-heat oven to 180C (fan). Peel the carrots and slice them on the diagonal. Peel the onions and roughly chop them into sixths. Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes. Heat a pan and dry fry the pine nuts for a few minutes until starting to brown, then leave these aside to cool. To make the cashew cheese simply blend all the ingredients in a high speed blender until totally smooth. When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly. Stir in the carrots and onion and along with the seeds and oil from the bottom of the pan. Roughly chop the coriander and stir this through the lentils, then season generously with salt and pepper. Remove the pan from the heat, stir through the watercress and plate up the salad, sprinkling with pine nuts and some generous dollops of cashew cheese before serving.

A post shared by Deliciously Ella (@deliciouslyella) on

26 Grains

BOWLS Soho

Wulf & Lamb

The Gate

View this post on Instagram

We’re hosting our first ever Secret Vegan Supperclub tonight at The Gate Marylebone in honour of the @marylebonefoodfestival and the 2nd course is this delicious Wild Mushroom Vol-au-Vent matched with a glass of Montes Alpha Casablanca Chardonnay, Casablanca, Chile, 2016 by @liberty_wines . . . . . . . #vegan #veganfood #vegansofig #plantbasedfood #veganlife #veganlifestyle #veganeats #londonvegan #veganaf #dairyfree #eatmoreplants #plantbasedvegan #bestofvegan #whatveganseat #veganlondon #wildmushrooms #londonfoodie #londonfoodguide #toplondonrestaurants #eeeeeats #eatlondon #londoneats #londonfood #toplondoneats #marylebone #eatingoutlondon #thesecretvegansupperclub #eaterlondon #foodie #mushrooms

A post shared by The Gate Restaurants (@gaterestaurant) on

Chicama

View this post on Instagram

Friday lunch #chicamalondon via @cookiesncandies

A post shared by C H I C A M A (@chicamalondon) on

CUB

View this post on Instagram

Thanks to everyone who made our first ever Secret Garden Supper Club an epic success – tucked away in the tranquility of one of our favourite local hangouts – St Mary’s Secret Garden, we set up shop for the evening with a real feast, which we enjoyed with both old pals and brand new faces. A big shoutout to our great little Lyan team who pulled it all together, along with the fantastic Paula from St Mary’s (if you’re reading this, we’ll be back soon for the silent circus!) . For those who couldn’t make it down, our next Secret Garden Supper Club is happening Monday, 30th July, in a new, yet-to-be-revealed location. Tickets available via the link in our bio – we’ll be revealing the location the day before on our social channels . Featured here is BBQ Aubergine, Hurdlebrook Yogurt, Cornish Red Currants & in the glasses Zerbinati Melon, Tequila + @natashacheti ‘s Rhubarb . . . . #SecretGardenSupperClub #supperclub #londonfoodie #londonrestaurant #yeschef #aubergines #aubergine #alfrescodinner #eathotdinners #vegetarianrecipes #flatlay #dinnerspread #londonvegetarian #secretgarden

A post shared by Cub – London Restaurant (@lyan.cub) on

The Prince

More More Model News 🔥