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A courtyard terrace tucked into a historic Gardens townhouse gives Aubergine the feel of a dinner party at someone's very accomplished home. Harald Bresselschmidt, who trained at the Savoy, has been running this fine-dining room for decades, turning out cooking that sits somewhere between timeless and quietly modern. The kind of place where the formality is genuine rather than performed, and regulars probably have a usual table.
The awards strongest first
- The 50 The 50 Discovery
One number, weighted & current 71
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