Chicama, Chelsea

Chelsea

We love an open kitchen but this one particularly so, thanks to the clouds of South American spices hanging in the air throughout the dining room – all rustic wooden tables, copper detailing and pops of colourful tiling. On the menu, fish reigns: our sea bream ceviche comes with candied beetroot, pomegranate and compressed cucumber, while sea bass is cooked over coals and served whole with a mango and ají limo sauce. Pair with a Cusqueña, a golden beer from the Incan empire, and save some space for the incredible sweet potato tart with coconut and lime cream.