NOPI

Roasted pork belly with char siu, plum and tabasco salt

The striking artwork in the upstairs dining room, by Josephine King

Nduja cod with caramelised fennel crème and fermented soybeans

Interior details.

Seared octopus with butter bean aioli and XO sauce.

Gea rosso di montalcino, from Il paradiso di frassina and Pépin Blanc, from Domaine de l’Achillée, Alsace, France. Both recommended by

Your corner at NOPI.

Tuck into the flavours of the season at NOPI—where every dish is a celebration of humble ingredients and innovation.

Delicate and light, whole seared sea bass is so soft it practically falls off the bone, finished in a coconut veronica sauce, and alongside sweet macerated grapes and a vibrant chimichurri.

A friendly reminder: NOPI will be closed today, July 21st. We look forward to seeing you back at NOPI tomorrow!

Fig leaf roasted apricot dessert with kataifi, lemon curd, and chantilly cream – a playful twist on the traditional Turkish dessert Ekmek kadayifi.

NOPI will be closed on Sunday, 21st July . All guests with existing reservations for that day will be automatically transferred to our ROVI restaurant in Fitzrovia.

We apologise for any inconvenience this may cause. NOPI will reopen on Monday, July 22nd, ready to welcome you back.

Thank you for your understanding and continued support.

A veggie delight: Crispy Shimeji and Oyster mushrooms marinated in soy, garlic, and five spices, coated in spiced potato flour and fried golden. Served with wild garlic aioli, crispy Thai basil, Aleppo, and nori flakes.

An Ottolenghi's signature style table spread. Vibrant, flavorful dishes created with the freshest ingredients, from roasted vegetables to rich, aromatic spices. Perfect for sharing and celebrating togetherness.

Burrata paired with grilled Charentais melon, spiced pickled melon, with a hint of pink peppercorn, and finished off with Spiced Melon Syrup. A refreshing and vibrant dish, embodying the essence of summer on a plate.

Farro and courgette risotto. Farro cooked with veg stock and white wine, enhanced with preserved lemon pesto, caramelised leeks, and topped with apple vinegar, courgette ribbons and fried capers.

Braised Ox tongue, served with creamy spiced hummus, marinated romano peppers, and topped with earthy sumac. An offal dish that features both complementary and contrasting flavours.

Our pork belly dish evolves with the seasons. Currently, it's glazed with soy and sake and accompanied by pear mostardo and fresh basil. The meat is so tender it falls apart at the touch of a fork, perfection.