Ottolenghi

In 2002, Yotam Ottolenghi and Sami Tamimi opened a space that was part deli, part restaurant, part bakery—and completely food-obsessed. Their cooking takes roots in Middle Eastern and Mediterranean traditions, then layers in flavours from around the world. The result? What’s now called The Ottolenghi Effect: meals that celebrate vegetables, surprise with ingredients, and overflow with colour, flavour, and joy.

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