A gastronomic kiss from Morocco to Spain: Beso London
On the corner of London’s Shaftesbury Avenue and Neal Street, Chef Khalid Dahbi opens his first permanent restaurant in London. Beso, which means ‘kiss’ in Spanish is chef Khalid’s idea of falling in love with food, with a maximum of 3 to 4 ingredients on each dish, from daily catch of fish to vegetables and Hampshire quails, Beso offers the best this island (UK) can offer.
Chef Khalid, who launched the infamous brasserie in the Swiss Alps, says he wants his guest to relax and unwind from the moment they arrive at Beso. With the Yves Saint Laurent inspired ‘table’ and the ‘firebar’, guests are immediately at the centre of a Majorell experience; the colours, the smell and the theatre of the kitchen as they dine.
Cumin is a common trait spotted in lots of Chef Khalid’s dishes, which he explains his love of spices: "Morrish food has always been closest to my heart, the spices, the delicate way in which we bring out the true favour of the vegetables." However, Beso is more than just a Morrish restaurant, it is the chef’s personal experience (over twenty years that is), with touches of Mediterranean cooking, flashes of Spanish and Turkish flavours, and local ingredients to horn where the chef calls home now.
Beef cheek Makouda, smoked paprika
Salt Marsh lamb cutlet, shallots puree, cumin and curly kale
The 'Proper Moroccan burger', taktouka peppers, cumin and shallot rings
Vegetarian food recommendation:
Crispy Chickpeas, cumin and paprika
Berber vegetable tagging, preserved lemon and caramelised onions and purses
Ai Galera Mistico
Pedro Ximenez, Bodegas Gutierrez Colosia for dessert
Address: 190 Shaftesbury Ave, London WC2H 8JL
Reservations via opentable.co.uk
Phone: 020 3972 8888