Nestled in the classic Gore Hotel, Bistro 190 makes stops in Morocco, Tunisia, France, Spain and Italy, the food is all over the map, in the best possible way. The brasserie style restaurant is filled with antique paintings and mirrors, combining a study in French design with British anomaly. The location is perfect for a pre or post theatre dinner with its location just a stones throw from Royal Albert Hall.
The wine list is multifarious enough to suit all palates and the maitre d’s are knowledgable enough to help those who don’t know what to pair with their dish of choice. A hard-to-find Mediteranean specialty of aromatic cous cous cake with coriander pesto is so good you may wonder why the menu bothers to venture beyond North Africa at all. Remarkable starters, from fresh rope grown mussels steamed in cider to steak tartare with duck egg and lime juice don’t distract from what really shines, like the pan fried monkfish served on dried fruit and nut compote, and served with a tabbuleh salad. It’s a dish that will hold your interest through the night and nag at you until a return visit. The Arabic style tuna steak served on a light herb salad with a soy and honey vinaigrette comes alive with a dollop of tomato jam. The smiles of the diners and Royal Albert Hall refugees enjoying the homemade saffron tortellini stuffed with goats cheese and basil butter, makes a great case for the distinctly diverse menu.
190 Queen’s Gate
London, SW7 5EX
+44 (0)20 7584 6601
We took a moment to chat with the executive chef behind the superb menu at Bistro 190, Chef Taher Djeebet:
Q: What were your inspirations when you developed the amazingly tasty menu at Bistro 190?
A: Tradition with a twist, Old meets new
Q: What is your favourite “secret” ingredient?
Q: Best cooking tip you would give to a home cooking enthusiast?
A: Learn the basics then use your imagination
Q: When at home what do you like to eat?
A: My wife’s curries! They are the best.
Q: What are some restaurants that you admire in the London area?
A: Fat duck, Mirrabelle, Nobu
Q: What region in the world offers up your favorite food?
A: Africa, Asia
Q: How do you keep your staff inspired?
A: I try to include them in menu writing, and send them on day courses to learn new specific skills
Q: Is there a food you can’t bring yourself to like?
Q: What is your favorite city in the world?