A great restaurant that wants to do a lot Scandinavian techniques, British ingredients, Italian dishes, Japanese recipes, and flavors from Israel. Chef Yotam Ottolenghi is known for his creative and colorful cooking, which effortlessly draws inspiration from all the world’s cuisines. Rovi claims to be a plant-based restaurant, but both meat and fish are served here. The restaurant is large, with about 90 seats, which perhaps explains the owners’ desire to please a broad audience.

Summary:

• Live-fire cooking • All parts of the vegetable and animal is used • Focus on pickling and fermenting • Emphasis on the economic aspect of sustainability • Effort to work with smaller producers