Wormwood London Restaurant
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Verdict based on 3 critic, 0 blogger and 0 user reviews and awards
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Address: 16 All Saints Road, London W11 1HH

Website: Visit restaurant website

Telephone: +44 20 7854 1808

Mediterranean restaurant in Notting Hill. The owner/chef Rabah Ourrad has had previous stints at Sketch and the Ledbury and was formerly a leader of a successful Algerian rap band. There is a terrace at the back of the restaurant that is available for private dining.

Latest reviews of Wormwood

jay_rayner

Jay Rayner, The Observer

15 February 2015

But if you genuinely love impressive cooking, rather than see eating out as solely a vehicle for chat and natter, Ourrad’s food is worth seeking out. His are some of the most intriguing dishes to arrive in London in a very long while…

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AA_Gill

AA Gill, The Sunday Times

3 August 2014

This food, with its radical but thoughtful fusion of north Africa and southern Spanish cuisines (which are already a divorced old couple), is accomplished, inventive, emotional…

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fay_maschler

Fay Maschler, Evening Standard

9 July 2014

Solomio, Black Angus fillet with flamed sweet onion purée and the Mexican salsa pico de gallo is a judicious amount of first-rate beef with which a mousse of smoked aubergine with confit babies, enlivened with chilli oil, ingratiates perfectly. There is much more I want to try and I return for Saturday lunch…

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What the Critics say

jay_rayner

Jay Rayner, The Observer

15 February 2015

But if you genuinely love impressive cooking, rather than see eating out as solely a vehicle for chat and natter, Ourrad’s food is worth seeking out. His are some of the most intriguing dishes to arrive in London in a very long while…

Read full review »
AA_Gill

AA Gill, The Sunday Times

3 August 2014

This food, with its radical but thoughtful fusion of north Africa and southern Spanish cuisines (which are already a divorced old couple), is accomplished, inventive, emotional…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

9 July 2014

Solomio, Black Angus fillet with flamed sweet onion purée and the Mexican salsa pico de gallo is a judicious amount of first-rate beef with which a mousse of smoked aubergine with confit babies, enlivened with chilli oil, ingratiates perfectly. There is much more I want to try and I return for Saturday lunch…

Read full review »