seven of the best dishes in london you should go eat right now - what does skip the dishes charge restaurants

As a food destination, one of the advantages of London is the diversity of dishes.
This is a city where restaurants compete at all levels, from price to style to food.
You can go for a hearty English breakfast, then a delicious French lunch, then a delicious afternoon tea, and finally some of the best Indian food in the world.
The only question is, where is your focus? Let me help.
Here are the most exciting new dishes currently served in London.
From cheap pig heads to £ 39 ($51)
Caviar sciscietra Caviar.
Of course, you don't have to hide your money in Panama to eat well in London.
My favorite restaurant
Including treasure, sour taste of Click 'n', Hopper, Padella and Zedel-
It's the most expensive.
But if you do have cash to splurge, there will be a lot of opportunities.
Few potatoes attract so much attention as Claire Smith's new dish, who used to be the guardian of three Michelin stars at Gordon Ramsey.
Northern Ireland-
Smyth loved her potatoes when she was born, and raised them here to the center of the stage.
The potatoes are slow-
Marinate with butter and seaweed for an hour.
Then refrigerate and add broth with more seaweed.
The green fish and trout fish are served on it for extra flavor.
And homemade salt. and-
Through a dull and rich piece of vinegar potato chips (seaweed)
And butter sauce on one side, providing a crunch for the texture.
The potato is salty, rich and sweet. (
Available on all menus, including three menus for £ 65course lunch. )
One of pétrusis
Keeping secrets in AmericaK. food world.
This is a historic Gordon Ramsey restaurant, and under the leadership of Ramzi's nearest head chef, Larry jayasikara, it is only now a destination. Sri Lankan-bornJayasekara(
His resume includes Michel Blas of Lyon and Le Manoir aux Quat' Saisonsnear near Oxford)
Is a very talented person who will take the menu in Pétrus in a new direction, featuring innovative dishes and Asian spices. This extra-
The big scallops represent his style very well.
Season with curry salt (
According to his grandma's recipe)and pan-
Bake with a Buddha's Hand (Asian)
Sweet cit and chopped scallions with light onion flavors.
With Shabbat egg and bacon sauce, you can enjoy the unique taste of the sea with braised kunbu seaweed. (
You can find it on the order menu and the price for three dishes is £ 85. )
This trendy food is enough.
Just £ 8, the new Indian brewery, Gul andSepoy, located in east London, has a delicious dish that makes your taste buds a little excited, not just itchy.
The pig's head was stewed in "secret" spices for more than four hours (
This seems to include fenugreek)
Inspired by the Coorg area in southern India's Karnataka state.
The meat is pulled apart and placed in a flowerpot, layered with The Onion, which is cooked with pig blood and masala.
Pour the ice grass on this dish to satisfy your soul. (
Some people think it can cure cancer, but others think the Earth is flat. I doubt it. )
If this is not exciting enough, the pig's ears are also crispy.
French chef Claude possey has won two Michelin stars directly for his clever new restaurant in Chelsea, where there is nothing more than his roast duck jelly, osira
I should probably mention here that the price is £ 39 if you order at lunch time, so you might prefer to try it at dinner or on the tasting menu.
The dish was inspired by a duck dish and eel served in Hong Kong.
He spent two years developing his own creations around these flavors and got a little extra inspiration from Joel Robertson's dishes.
A sour soup onion sauce under the jelly, a natural gel made of beef feet and duck bones.
It is topped with smoked sturgeon, and is decorated with mud spots made of fennel to reduce the richness of jelly.
Cold smoked cherdin surgeons are surrounded by caviar piled up in the middle.
Ella Canta is a new restaurant in Park Lane, one of Mexico's top chefs, Martha Ortiz.
Mexican cuisine has always been a notch in London's culinary repertoire, with only a handful of authentic restaurants not receiving Tex-Mex.
With the arrival of Wahaca in 2007, this has begun to change and is accelerating with new tacos such as Santa Remedio.
Ella Canta, who opened in September, is responsible for premium dining, featuring dishes that combine complex flavors with clean, beautiful displays.
Beef tenderloin, black chichilo and eggplant (
Nello seniza belenyena)
The price is as high as 37, so this is a special occasion.
Chicylo sauce is one of the seven famous moles in Oaxaca.
Made with burnt peppers, roasted smoked tomatoes, onions, and garlic without adding sugar.
It has been cooked for at least 10 hours and is full of flavor. you can spend the night in the deluxe suites of IHG, which is Ella Canta's home.
Ciambelle is often a dessert in Italy, and this one looks like a donut full of sugary cream frozen.
In fact, it is inspired by Krispy Kreme, but the taste is not what you expect.
Puff pastry-
Then it's deep. fried—
It's a salty kick filled with a grindano cheese zabaione.
Somewhere in the mix there is nutmeg with shaved black truffles on it.
The pastry is light but there is nothing gentle when you bite it.
Chef Francesco Mazzei has been working on this small number for six years, the latest incarnation.
This is a star dish of his new BART restaurant Fiume.
This is a very intuitive dessert that is perfect for Instagram.
The panels made with Granny Smith apple and elder Muhua syrup are covered with caramel apples, freshly sliced apples, strawberries, apple sorbet and lemon zest.
Then cover the dish with marshmallow (cotton candy)
There are dehydrated elder wood syrup and Basil powder.
Finally, top the table with a hot apple, elder wood flower and lime sauce.
Cotton candy melts in the colorful moments of the restaurant theater like a retreating army.
This taste is based on the idea of childhood nostalgia, and recipes can be adjusted as the season changes. New York-based Jean-
Georges Vongerichten has never overlooked the fact that serious food should also be interesting.
It cost 12 for this treat.
Richard Vines is the chief food critic at Bloomberg.
Follow him on Twitter @ richard Vines and Instagram @ richard. vines.