Bottarga

Narrow tables dressed in white linen and lit by tapered candles define the dining room at this King's Road spot. The space feels intentionally worn – bare wooden floors, uneven plaster walls, and eclectic crockery sourced from antique markets give it a bistro sensibility that fits the noise and movement of a full service. Occupying the former Chicama site, the kitchen is a collaboration between Adam Rawson and Tzoulio Loulai, shifting the focus to the Aegean islands while keeping the format strictly modern. Everything here is designed to be shared. The menu moves from spreads and mezze through to a raw bar and larger plates from the ocean and butcher sections. Rounds of spicy feta with red pepper chimichurri and saganaki tapioca bites hit the tables early on, often followed by whole grilled sea bass or the signature bottarga orzo with XO oil. It is a tight, high-demand operation where booking a month out is standard, and the soundtrack – curated by DJ Georgios Kalamotousakis – keeps the energy high. A terrace out front stays open year-round, handling the overflow when the main room is at capacity.