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After a strong February showing with a bunch of talented chefs making their way to Fitzrovia, Carousel's kitchen residencies show no sign of letting up. The wine bar's March line-up features an exclusive preview of one of the buzziest new London openings of the year so far, as well as more some of the best Latin American chefs around.
Gísli Matthías Auðunsson, Slippurinn (27 Feb–2 Mar)
Gísli Matthías Auðunsson of Slippurinn, a renowned culinary destination on Iceland's Vestmanaeyjar archipelago, is returning to Carousel. Run by the family team of fisherman father Audunn, chef Gísli, and front-of-house manager Indíana, Slippurinn combines traditional Icelandic recipes with contemporary flair, earning widespread acclaim. Gísli's inventive menus, which showcase his family's passion for the islands and commitment to the local ecosystem, are crafted with seasonally foraged ingredients, resulting in distinctive Icelandic cuisine.
Find out more here.
Jesús Durón, Dué (5–9 March)
Super chef Jesús Durón, renowned for his work at Mexico City's Pujol (ranked 9th in the World's 50 Best), is launching a new venture in London named Dué, in collaboration with Yardbird Hong Kong co-founder Lindsay Jang, offering globally inspired, seasonally-focused upscale dining. Durón, with an impressive background including stints at Europe's top kitchens like Martin Berasategui, El Celler de Can Roca, and La Marine, aims to blend Mexican and modern-European flavours in Dué's menu, focusing on the best seasonal ingredients. During a five-night preview event at Caroudel, Jesús will showcase dishes inspired by late winter-early spring produce.
Find out more here.
Thalía Barrios Garcia, Levadura de Olla (12–16 March)
Thalía Barrios Garcia's restaurant in Oaxaca de Juárez, rooted in her San Mateo Yucutindoo heritage, showcases extraordinary Oaxacan flavours that honour the region's ancient biodiversity and southern mountain culture, earning it a spot in Latin America's 50 Best. The restaurant features a whitewashed courtyard where age-old cooking methods, taught by Thalía's mother and grandmothers, meet a deep understanding of sustainable local agriculture, creating unique dishes. Thalía's vegetable-centric menus, which offer a pure expression of Oaxacan ingredients, make her establishment an unmissable culinary destination in Mexico.
Find out more here.
Jhon Zárate, Sambombi (19–23 March)
Sambombi, a hidden gem in Medellín's Provenza neighbourhood led by chef-patron Jhon Zárate, offers exceptional Colombian bistro cuisine, earning it recognition among Latin America's 50 Best and embracing hyperlocality to an extraordinary level. After honing his skills in renowned kitchens like Gustu in Bolivia and Relæ in Copenhagen, Zárate has developed a refined, simple cooking style, showcased in dishes like "snapper crudo with aubergine purée" and “pickled sea bass with jalapeño arepas”, complemented by a carefully curated, low-intervention old world wine list. His restaurant features weekly menus with locally-sourced ingredients, making it a must-visit for those seeking to explore contemporary Colombian cuisine.
Find out more here.
Mercedes Bernal & Rodney Cusic, Meroma (26–30 March)
The 2017 launch of Meroma in Mexico City's vibrant Roma Norte neighbourhood solidified the city's reputation as a top global culinary destination. The restaurant, a brainchild of local Mercedes Bernal and her Midwestern partner Rodney Cusic, both of whom have extensive experience in world-class restaurants, offers a fresh direction in Mexican cuisine, blending their impressive culinary backgrounds with rich local produce in a modernist 1980s setting. Meroma has quickly become a staple in every essential guide to Mexico City, highly recommended by respected chefs like Carousel's José Lizarralde for both its culinary excellence and the warmth of its founders.
Find out more here.