Texture
Cuisine: Modern European
Price:    pound pound pound
2 users have been
Verdict based on 10 critic, 3 blogger and 1 user reviews and awards
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Address: 34 Portman Street, London W1H 7BY

Website: Visit restaurant website

Telephone: +44 20 7224 0028

Created by Agnar Sverrisson and Xavier Rousset, Texture is a Michelin starred Modern European restaurant and Champagne bar with Scandinavian influences… from texture-restaurant.co.uk

This restaurant has 1 Michelin Star

Latest reviews of Texture

Time_Out

Time Out Editors, Time Out

16 October 2012

[Chef Agnar Sverrisson] infuses the whole with tastes familiar and teasingly obscure: salmon with mustard sauce recalled the berry wood in which it was (barely) smoked; Icelandic cod carried an undertow of tundra herbs…

Read full review »
Gourmet Chick

Cara Waters, Gourmet Chick

10 October 2011

The menu does not play it safe at all.  The food on offer is quirky and inventive with influences from chef Agnar Sverrisson’s Icelandic background in there along with a focus on British and seasonal ingredients…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

8 October 2009

Many of the modern flavour combinations worked surprisingly well, and above all this is cooking that is trying for the top, not content to just churn out simple bistro classics with a high gross margin…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

23 May 2008

My main course of Cornish bream was slightly overcooked, but was of good quality and with a lovely crispy skin. (…) This is not mind-blowing, life changing food but it’s pretty solid cooking…

Read full review »

What the Critics say

Time_Out

Time Out Editors, Time Out

16 October 2012

[Chef Agnar Sverrisson] infuses the whole with tastes familiar and teasingly obscure: salmon with mustard sauce recalled the berry wood in which it was (barely) smoked; Icelandic cod carried an undertow of tundra herbs…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

2 March 2008

It was utterly stunning. Every flavour had its perfect match, it was like the end of a Shakespearean comedy when everyone gets married. So, in conclusion, yes and no; but the yes moments were just delightful…

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The Sunday Times

Christopher Hart, The Sunday Times

30 December 2007

But if you brought someone here whom you were trying to impress/schmooze/seduce/clinch a vital deal with – or wring a legacy out of – you would be truly and deeply embarrassed…

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The London Magazine

Andrew Billen, London Magazine

1 December 2007

How, I wondered, could you go wrong with a crisp? And then I was offered a bowl. (…) ‘Theez one is rosemary,’ explained the waiter, ‘and theez one is Parmesan and theez is goat’s skin.’ ‘Goat’s skin?’ I asked alarmed. It turned out to be cod skin but my neighbour was right: it was, (…)  ‘like something I’d find behind my fridge’…

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jay_rayner

Jay Rayner, The Observer

17 November 2007

Most intriguing of all was smoked tuna loin. It arrived under a white porcelain dome. As the dome was lifted, there was a puff of grey smoke and with it the scent not of curing kippers, but something closer to the bonfire. That same charcoal tinge was in the fish, too. It was clever and diverting…

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matthew_norman

Matthew Norman (Guardian), The Guardian

3 November 2007

There then arrived a dish of such majesty that all previous irritations momentarily evaporated. “Icelandic lamb (from Skagafjör…ur)” was its name, and you’ll never meet more beautifully tender, flavoursome meat…

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The_Times_Logo

Joe Joseph, The Times

3 November 2007

This is serious food; the sort of food you’re worried you might be tested on at the end of the meal to ascertain if you are worthy of the chef’s culinary skills. But, unlike a lot of flamboyantly precise modern European cooking, it is also quite a pleasure to eat…

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hardens

Richard & Peter, Harden's

19 October 2007

Sverisson’s heart is in the school-of-El-Bulli style he saw there. His cooking is of the variety where each plate is a work of art. Where pre-conceptions are challenged. And where the expectations engendered by the arrival of each plate are high…

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The_Independent

Tracey MacLeod, The Independent

6 October 2007

It isn’t often that I leave an upmarket London restaurant thinking: “When can I come back?” but that was the case with Texture…

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fay_maschler

Fay Maschler, Evening Standard

19 September 2007

Now that most fancy chefs have embraced sous-vide (boil-in-the-bag) as a reliable cooking method, it is rare to find pigeon that is feisty. The word texture came to mind as it did when contrasting boiled sweetcorn served in three neat little rows with the exploded variety…

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What the Bloggers say

Gourmet Chick

Cara Waters, Gourmet Chick

10 October 2011

The menu does not play it safe at all.  The food on offer is quirky and inventive with influences from chef Agnar Sverrisson’s Icelandic background in there along with a focus on British and seasonal ingredients…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

8 October 2009

Many of the modern flavour combinations worked surprisingly well, and above all this is cooking that is trying for the top, not content to just churn out simple bistro classics with a high gross margin…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

23 May 2008

My main course of Cornish bream was slightly overcooked, but was of good quality and with a lovely crispy skin. (…) This is not mind-blowing, life changing food but it’s pretty solid cooking…

Read full review »