You walk into NOPI and it hits you immediately. The brass. The white marble. The way the light bounces off a thousand reflective surfaces. It’s loud, it’s bustling, and it feels exactly like Soho should feel on a Tuesday night when you haven't booked but you're hoping for a miracle at the window bar. Honestly, NOPI restaurant London UK isn’t just another spot in Yotam Ottolenghi’s empire. It’s the middle child that grew up to be the most sophisticated of the bunch.
While the delis are great for a quick salad or a giant meringue, NOPI is where you go when you want to actually sit down and let the kitchen flex. It’s been around since 2011, which in London restaurant years is basically ancient. Yet, it still feels fresh. Why? Because the food doesn't try too hard to be "fusion." It just is.
The Brass, the Brightness, and the Basement
If you’ve never been, the first thing you’ll notice is the aesthetic. It’s white. Very white. But it isn’t clinical. It’s warm. They use brass accents that have aged beautifully over the last decade plus. Most people want the ground floor because of the big windows looking out onto Warwick Street. It’s great for people-watching. You’ll see the creative crowd from the nearby ad agencies and the occasional tourist who looks slightly overwhelmed by the menu.
But here is a pro tip: the basement is where the real soul is.
Downstairs, you’re sitting at long communal tables right next to the open kitchen. You can see the chefs sweating. You can smell the sumac and the roasting lemons. It’s intimate in a way that the upstairs isn't. You’re basically dining in a high-end pantry, surrounded by jars of spices and stacks of cookbooks. It’s noisy. It’s cramped. It’s perfect.
📖 Related: Why Transparent Plus Size Models Are Changing How We Actually Shop
What Most People Get Wrong About the Menu
A lot of people think Ottolenghi equals vegetarian. It doesn’t. While the vegetables are undoubtedly the stars—nobody treats a head of cauliflower with more respect than this team—the meat and fish dishes are heavy hitters.
The menu is designed for sharing. It’s split into "bold" categories: Earth, Land, Sea.
You’ve probably heard of the Valdeón cheesecake. It’s legendary. It’s a savory cheesecake made with blue cheese, served with pickled beetroot and hazelnuts. It sounds like it shouldn't work. A savory cheesecake? Really? But then you taste it, and the saltiness of the Picos de Europa cheese hits the sweetness of the beets, and suddenly you’re questioning everything you knew about dessert-adjacent starters.
The Evolution of the Plate
The food at NOPI restaurant London UK has changed under different head chefs, but the DNA remains constant. It’s the marriage of Middle Eastern ingredients with Southeast Asian techniques. Think miso-butter with roasted mushrooms or sea bass with a ginger and cilantro salsa.
👉 See also: Weather Forecast Calumet MI: What Most People Get Wrong About Keweenaw Winters
- The Burrata: It’s almost always on the menu, but the garnish changes with the seasons. Sometimes it’s blood orange and coriander seeds; other times it’s grapes and burnt cinnamon.
- The Twice-Cooked Baby Chicken: This is the dish that converts the "I only eat vegetables here" crowd. It comes with a chili jam that is spicy, sticky, and frankly, addictive.
- The Grains: Don't skip the rice or the fregola. They aren't fillers. They are flavor sponges.
One thing that surprises people is the breakfast. Everyone talks about dinner, but the breakfast at NOPI is a sleeper hit. The shakshuka is obviously great, but the black rice with coconut milk and mango? That’s the real winner. It’s a far cry from a greasy fry-up, and it’s arguably the best way to start a day in W1.
The Reality of the Wine List
Let’s talk about the drinks. The wine list at NOPI is unapologetically leaning towards low-intervention and natural wines. If you’re a fan of "orange" wine, you’ll be in heaven. If you prefer a traditional, oaky Chardonnay, you might have to look a bit harder, but the sommelier team is generally excellent at finding middle ground.
They don't just pick wines that are trendy. They pick wines that can stand up to the acidity and spice in the food. When you’re eating something with heavy amounts of lemon, garlic, and chili, you need a wine with some backbone. Their cocktails are equally thoughtful—often incorporating the same spices found in the kitchen, like cardamom or sumac-infused syrups.
Why Does It Still Matter?
London’s food scene moves at a breakneck pace. Restaurants open and close within six months. To stay relevant for over a decade in Soho is a massive feat. NOPI manages it because it doesn’t feel like a chain. Even though it’s part of a larger group, it has its own distinct personality.
✨ Don't miss: January 14, 2026: Why This Wednesday Actually Matters More Than You Think
It’s expensive. Let’s be real. You aren't getting out of there for cheap. But you’re paying for the sourcing. The tomatoes actually taste like tomatoes. The herbs are vibrant, not wilted garnishes. There is a level of consistency here that is hard to find elsewhere. You can go back three years later and that burrata will be just as good as you remembered.
The Service Vibe
The staff are usually "Soho-cool." You know the type—effortlessly stylish, knowledgeable but not stuffy. They won't hover. They expect you to share, so they’ll bring dishes out as they’re ready. If you like a structured "starter then main" experience, you might find the pacing a bit chaotic. But that’s the point. It’s meant to be a feast, not a formal ceremony.
Navigating the Logistics
If you’re planning a visit, here’s the brass tacks.
- Booking: Do it early. Like, weeks early if you want a prime Friday night slot. However, they do keep some space for walk-ins at the bar. If you’re a solo diner or a duo, show up at 5:30 PM or after 9:00 PM and you’ve got a solid chance.
- Location: It’s tucked away on Warwick Street. It’s a two-minute walk from Piccadilly Circus or Oxford Circus, but it feels a world away from the tourist traps of Regent Street.
- The Bathroom: This sounds weird, but you have to go. It’s a hall of mirrors. It’s disorienting, slightly psychedelic, and a total rite of passage for first-timers. Just don't walk into a wall.
Practical Next Steps for Your Visit
If you're ready to experience NOPI, don't just order what you know. The joy of this place is in the discovery.
- Order the "Side" Dishes as Mains: Often the vegetable sides are more complex than the proteins. Three or four sides between two people is sometimes better than a single large plate.
- Check the Daily Specials: The kitchen often experiments with seasonal produce that hasn't made it to the printed menu yet.
- Go for Lunch: The "Pre-Theatre" or set lunch options are occasionally available and offer a much more accessible price point for the same quality of food.
- Buy the Cookbook: If you fall in love with a dish, the NOPI cookbook is actually one of the more "approachable" professional manuals. It’s a great way to understand the layering of flavors they use.
The real secret to NOPI is that it’s a restaurant that rewards curiosity. It isn't just about refueling; it’s about tasting combinations you haven't thought of before. Whether it’s the zing of a pickled chili or the creaminess of a labneh, the flavors linger long after you’ve paid the bill and stepped back out into the Soho rain.