Ikoyi Restaurant in London: photos, reviews, menu

About

Ikoyi Restaurant in London's vibrant Temple district offers a unique culinary experience that captures the essence of African cuisine, with a modern twist. With an impressive average rating of 4.5, this moderately priced spot has garnered a reputation as a go-to for tourists and locals alike. Its intimate and exquisitely cozy atmosphere makes it ideal for solo diners looking to enjoy a peaceful meal. The menu boasts a variety of healthy and organic options, with standout dishes like octopus and an array of delightful cocktails, beers, and wines to complement your meal. Enjoy free Wi-Fi and excellent service with options for reservations and dine-in experiences. Whether you're sipping on a finely crafted cocktail or savoring one of their delectable desserts, your visit promises to be quietly sophisticated and fashionably enjoyable.

Price

$$$$ 100+ GBP

Meals

Lunch, Dinner

Cuisines

African

Services

Reservations available, Dine-in, Reservations required, Reservations recommended

Dietary options

Healthy options, Organic options

Offering

Serving alcohol, Serving desserts, Serving cocktails, Serving beer, Serving wine, Serving coffee

How to get here?

The nearest public transport options for your convenience.

Aldwych / Drury Lane

Bus stop 97 m walk

Aldwych / Drury Lane (Stop S)

Bus stop 224 m walk

Temple Avenue

Bus stop 407 m walk

Aldwych / Bush House (Stop H)

Bus stop 136 m walk

4.5

based on 1,026 reviews

Google

4.5/5 1,026 reviews

Travelling Doc

Food: 5
Service: 4
Atmosphere: 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

Food: 4
Service: 5
Atmosphere: 5

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

Matt Gatt

Food: 5
Service: 5
Atmosphere: 5

Great dinner experience was top notch

Ikoyi Restaurant in London