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Charcoal smoke is doing most of the heavy lifting at this small, buzzy Dalston bistro from chef Oded Oren, where the Eastern Mediterranean sharing menu leans on the grill for lamb, chicken, and vegetables alike. Start with the stone-baked flatbread, plan for around five plates between two, and factor in the cocktails, which are priced like the kitchen remembers what a neighbourhood restaurant is supposed to be. A Michelin Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Lamb loin
“many ingredients cooked over charcoal, such as lamb loin, succulent chicken skewer and hispi cabbage with muhammara”
Michelin Guide -
Chicken skewer
“many ingredients cooked over charcoal, such as lamb loin, succulent chicken skewer and hispi cabbage with muhammara”
Michelin Guide -
Hispi cabbage with muhammara
“many ingredients cooked over charcoal, such as lamb loin, succulent chicken skewer and hispi cabbage with muhammara”
Michelin Guide -
Stone-baked flatbread
“Start with the delicious stone-baked flatbread and then around five dishes between two should suffice.”
Michelin Guide
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