Ekume

• ★★★★★

  From the moment you step through the door into the warm and inviting décor, you know you’re in for a special treat. I adore the front‑of‑house staff. The sommelier truly shines. The servers worked hard to provide attentive, personalized service to each guest. Even when faced with the unreasonable demands of a large group, they did everything they could to ensure that the experience of enjoying Edgar’s perfectly orchestrated symphony of flavours still shone and sang in a timely manner. The journey and story he shares through his dishes are clear, fresh, and delicious. His plating is phenomenal.

  Eric Bellamy · 6 months ago

• ★★★★★

  Outstanding. On reflection, Ekume puts the rest of my 5 star reviews to shame, simply it was so damn good. Chef Eduardo draws on flavours from his heritage - think fresh fish paired with a corn and cumin cream, finished with a chorizo-like jus inspired by sobresada. His cooking is equal parts inventiveness, mastery of flavours, and technical skill. I had the 6 course menu with matching wines, and thought it was well priced for the quality of food served. Of course I had the cheese course too, because why not. I really enjoyed the wine pairings selected by Sara. They weren't high end wines, but

  Tash Shan · 2 years ago

• ★★★★★

  Excellent experience, worthy of a Michelin star. We ordered the 125€ set menu and for once, I didn’t feel like there was way too much food. The bite of smoked scallop in the three seafood dish, an excellent and surprising lobster/fois gras/mushroom appetizer and the herbaceous chocolate dessert were the best. The kiwi dish was no good, but overall, totally worth it. Great chef—one to watch.

  Claire K · a year ago

• ★★★★★

  Exceptional cuisine, service and hospitality! Each dish brought well balanced and exciting flavors, with beautiful presentation. The wine list was well curated, and I enjoyed the pairings. I look forward to returning as soon as possible!

  Andy S · 6 months ago

• ★★★★★

  Great Lunch! Delicious fish. Nice looking plates. It was worth to dine there.

  Karol Wojciechowski · a year ago

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