Restaurante Ikoyi en Londres: fotos, reseñas, menú

Descripción

El restaurante Ikoyi en el vibrante distrito de Temple de Londres ofrece una experiencia culinaria única que captura la esencia de la cocina africana con un toque moderno. Con una impresionante calificación media de 4,5, este local de precio moderado se ha ganado la reputación de ser un destino tanto para turistas como para locales. Su ambiente íntimo y exquisitamente acogedor lo hace ideal para comensales solitarios que buscan disfrutar de una comida tranquila. El menú ofrece una variedad de opciones saludables y orgánicas, con platos destacados como el pulpo y una amplia selección de cócteles, cervezas y vinos para complementar tu comida. Disfruta de Wi-Fi gratuito y un servicio excelente, con opciones de reservas y atención en sala. Ya sea que estés degustando un cóctel finamente elaborado o saboreando uno de sus deliciosos postres, tu visita promete ser discretamente sofisticada y a la moda.

Precio

$$$$ 100+ GBP

Comidas

Almuerzo, Cena

Cocinas

Africano

Servicios

Reservas disponibles, Comer en el lugar, Reservas necesarias., Se recomienda hacer reservaciones

Opciones dietéticas

Opciones saludables, Opciones orgánicas

Oferta

Se sirve alcohol, Sirviendo postres, Sirviendo cócteles, Servir cerveza, Servir vino, Sirviendo café

¿Cómo llegar aquí?

Las opciones de transporte público más cercanas para su conveniencia.

Aldwych / Drury Lane

Parada de autobús 97 m caminar

Aldwych / Drury Lane (Stop S)

Parada de autobús 224 m caminar

Temple Avenue

Parada de autobús 407 m caminar

Aldwych / Bush House (Stop H)

Parada de autobús 136 m caminar

4.5

basado en 1.026 opiniones

Google

4.5/5 1.026 opiniones

Travelling Doc

Comida: 5
Servicio: 4
Atmósfera: 5

Ikoyi is tucked into the corner of the 180 House building, facing the pedestrianised King’s College campus, opposite the Curiosity Cabinet, with its side street entrance subtly signalling you’ve arrived somewhere different. Stepping inside, you pass a darker entrance area where meat and fish hang in an ageing fridge — an intriguing first impression — softened by delicate floral arrangements. The dining room opens to an expansive view of the open-plan kitchen, where more than half a dozen chefs work with quiet precision. Décor is minimalist: patterned floors, clay flower pots with pink blooms, and clay water vessels on each table. There are no paintings, just clean lines and a restrained aesthetic. A metal ceiling with targeted lighting hovers over a worktable in the corner, with bronze metallic panels and a metal grill filtering glimpses of the pedestrian street outside. Despite the 30°C heat outside, the interior remains cool and dark, with tanned circular chairs, wood panelling, and the only natural light coming from the side street windows. The air is neutral — no heavy food aromas. On a weekday lunch, I opted for the shorter set menu (£150, Wednesday to Friday), instead of the full £350 tasting. No printed menu or course count was provided in advance, and there was no amuse-bouche to start. Drinks A floral, slightly sweet Negroni arrived over a large block of ice — small in size but elegant. Courses 1. Gola Pepper Broth Pork jowl in a deeply flavoured, spicy caramelised chicken broth, lifted by pickled gooseberry, a flower stalk, and Sierra Leone peppercorn oil. Beautiful balance of heat and brightness. 2. Drunken Squid & Fermented Rice A single, precise bite of squid, rice, and truffle. Subtle and balanced, though the truffle was faint. A cedarwood-scented hand towel was presented before the next course. 3. Turbot, Lobster Salad & Sun Gold Tonnato Tempura turbot accompanied by three sauces, lobster salad, and daikon foam. 4. Lobster Jollof Rice Served as part of the main course alongside beef. The best jollof I’ve had — rich with lobster flavour, lightly smoky, and with perfectly al dente rice. 5. Native Breed Rib & Caramelised Yeast Hereford beef with a flavourful sauce, though the grilled strip of pure fat was less appealing. Green chilli brought heat, with scattered greens woven into both the rice and meat dishes. Pre-dessert – Cherry & Tahitian Vanilla Fragrant, unusual, and intriguing. Sorrel leaf in oil brought a vivid green freshness to cherries and baba ganoush. Dessert – Brown Butter & Red Long Pepper A ginger tartlet with a chocolate base, caramel middle ice cream , berry topping, and nutty undertones. Sweet, sour, salty, and creamy — excellent texture and balance. Petit Fours • Melon & Chamomile: cardamom-infused melon, refreshing and interesting. • Suya Ganache & Blackberry: chocolate tart with berries, rich and satisfying. Service Attentive and polished, with a 13.5% service charge. Overall, Ikoyi delivers a cool, min...

ソウルのぐるめさん

Comida: 4
Servicio: 5
Atmósfera: 5

서아프리칸 파인다이닝. 대부분 크리에이티. 다양한 조리기술. 일부 향신료는 조금 강해서, 고려필요.

Matt Gatt

Comida: 5
Servicio: 5
Atmósfera: 5

Great dinner experience was top notch

Restaurante Ikoyi en Londres