Rovi

At Rovi, famed chef and restaurateur Yotam Ottolenghi places vegetables at the forefront, focusing on fermentation techniques and cooking over fire to bring out the flavours and Mediterranean freshness. There are meat and seafood dishes on the menu as well, but even those seem to be sidekicks to the veggie delicacies rather than the protagonists. Expect small plates such as charred hispi cabbage with almond XO sauce, or trout crudo with yuzu and summer radish.