Imprevisto

The four young owners of this unpretentious restaurant, two of whom work in the kitchen and two in in the dining room, were keen that the name of their business was not something banal or vacuous, but rather a name that expressed their philosophy and offered the promise of a relaxed dining experience based around continual new discoveries. The end result is a contemporary style of cooking that is high on detail and focuses on seasonal ingredients, as witnessed by the short à la carte (weekday lunches) and two tasting menus (7 and 10 courses, respectively). The beef tartare with horseradish, blackberries, pickled mustard seeds and demi-glace is teeming with nuanced flavours and textures.