The Luxury Travel Magazine
The Luxury Travel Magazine
“Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” When an industry is as predictable as the culinary world is, it takes another pair of eyes with a creative angle to rank fine dining restaurants. This is where Aiste Miseviciute comes into play. Her experiences have led her down a path which leaves behind the superficial critiques of fine dining in London. “I have discovered that behind every ingredient, every dish, every restaurant, there is always a fascinating story, an exciting personal quest.”
When it comes to a fine dining experience in London’s upscale neighborhoods, there are a number of places to choose from. Yet only an expert in the gastronomic industry can analyze just how authentically gourmet they are. Aiste is an ex-supermodel and world-food ambassador who has years of cross-culture culinary experiences under her belt. She first started dabbling in the sector with her blog ‘Who said that models don’t eat?’ and has since established a network of expert foodies worldwide. Now, she is giving us insight on three restaurants which she believes are worthy of their Michelin Stars and overall hype.
Few have never heard of the Ritz. “It is probably one the best, if not the best classic fine dining restaurant in London,” says Aiste. Not only is the dining a classic French experience, but the interior is a whole other affair in itself. From the sparkling chandeliers to marble columns and extravagant floor-to-ceiling windows, it is no surprise that the dining room at Ritz Restaurant is considered one of the most beautiful in the world. “When you enter, it feels like you traveled to the past,” she continues. “They have very old-school, impeccable service.”
Their Executive Chef, John Williams, doesn’t shy away from showcasing some of the finest ingredients in the UK and European markets on his menu. “I love the Ritz for their art a la table,” Aiste explains. This traditional dining experience involves displaying the harmony between the kitchen and the service, preparing dishes right in front of your eyes. “For example, the beef Wellington. It is beautifully presented in front of you, as are the Crêpe Suzette.” One of Aiste’s favorite dishes from this highly-researched menu is the langoustine with a crème fraiche sauce.
“I would say that the Ritz is a really underrated restaurant,” she admits. Whilst already holding a well-deserved Michelin Star, Aiste is adamant that it should have more. “I think that chef John William and the Ritz really deserve two or three Michelin Stars.”
If you were to talk about a well-rounded experience, Roketsu by Daisuke Hayashi would be the first to come to mind. From the chef who was trained at Kikunoi, a cuisine based on dashi and interior elements authentically made in Kyoto and then shipped to London, Roketsu is at the top of Aiste’s list. “It is the best kaiseki restaurant not only in London, but also in Europe.”
The restaurant doesn’t only take its cuisine seriously, but its interiors too. Sotoji Nakamura, one of the world’s leading experts in the Sukiya style, was responsible for designing and building elements of the restaurant. One particular detail which stands out is their use of Japanese hinoki wood, preserved for over 100 years in Kyoto. “You really feel like you are in Japan when you’re there,” says Aiste.
Her top choice at Roketsu is the wagyu either charcoal-base or topped with their delicate confit made using cherry blossom leaf. Above and beyond their intricate dishes, Aiste highly recommends looking through their wine list. “Their wine collection is incredible. The partner of Daisuke Hayashi is a big wine collector so you really travel when you’re at Rokestu.”
Focusing on sub-Saharan West African flavors, Ikoyi has built its cuisine around spice and British micro-seasonality. Jeremy Chan is the chef at this establishment, honing his scientific principles by marrying African spices and contemporary fine dining. “It has two Michelin Stars,” Aiste explains. “One of my favorite dishes at Ikoyi, which has been on the menu since the beginning is jollof rice. It is really well executed.”
Their ingredients are sustainably sourced, curating the process from growing the vegetables, to line-caught fish and their infamous aged native beef. Even so, at the heart of their complex dishes is the vast collection of spices. This is what has set the foundation of the restaurant since its opening. While staying true to its West African influence, the menu also plays with Japanese flavors, adds Aiste. The attention to the spice blends and hints of worldly culinary notes makes for an innovative and contemporary fine dining experience.
Aiste has spent years getting to know the backstory of these establishments, learning about the chefs, and building relationships to get behind-the-scenes knowledge. From her passion in Japanese culinary experiences and multi-cultural networking in the gastronomic community, Aiste Miseviciute is without a doubt a perfect reference point for your next fine dining venture. It is not enough to choose a restaurant based on how many Michelin Stars they have. The story-telling element is what makes or breaks the overall experience in a city as saturated with Michelin Stars as London is.
