Icelandic • Fusion
34 Portman Street, London W1H 7BY
Latest critic review: June 28, 2010
Icelandic fusion from Xavier Rousset and Aggi Sverrisson...
This opening by Icelandic chef Xavier Rousset caught the reviewers by surprise, opening up with little fanfare. The cuisine owes much to chef Xavier Rousset's training at Manoir a Quatre Saisons. Some reviewers found it overblown, but in the main most think this is an interesting addition to the London restaurant scene.
Critic Reviews
Kang Leung London Eater
Reviewed on June 28, 2010
"If you were getting bored of French-Italian conventions, Texture might just be a pleasant change, if you were searching for one. I certainly enjoyed the distinctions, I think it is more than just a superficial concept and I think the food excelled." READ REVIEW
"The menu is largely straightforward and unpretentious and each dish takes a handful of great ingredients and fuses them together to make something uncomplicated, unfussy but utterly delicious." READ REVIEW
Fay Maschler Evening Standard
Reviewed on September 12, 2007
"The main course speciality is Icelandic-lamb from Skagafjordur served with a separate bowl of broth and barley. Extreme tenderness is the texture in this flavourful meat." READ REVIEW
Marina O'Loughlin
Metro
Reviewed on September 29, 2007
"There's some startling ability here - online forums are already speculating about one and two-star possibilities." READ REVIEW
Guy Dimond Time Out
Reviewed on October 02, 2007
"Now don't get me wrong. Sverisson's cooking is technically brilliant; I'd say near-faultless." READ REVIEW
Tracey MacLeod Independent
Reviewed on October 06, 2007
"It isn't often that I leave an upmarket London restaurant thinking: "When can I come back?" but that was the case with Texture." READ REVIEW
Larushka Ivan Zadeh London Lite
Reviewed on October 13, 2007
"If you can afford to swim with the City big boys, Texture's terrific - even better, hook one to take you there." READ REVIEW
"There is something rather dreamlike about Texture. Textbook tall, slim staff glide from table to table. The cooking, while technically complex, appears effortless and the flavours pure." READ REVIEW
Feargus O'Sullivan thelondonpaper
Reviewed by October 17, 2007
"But while dinner for two easily pushes past the £100 mark, lunch is £8.50 a course, making Texture one of the best value places in London to see where cuisine is heading." READ REVIEW
"It's all amazingly clever, isn't it?" observed my friend as we awaited the bill, "and you have to admire the technical mastery. The only problem is, you don't really want to eat it." READ REVIEW
Joe Joseph Times
Reviewed on November 03, 2007
"This is serious food... But, unlike a lot of flamboyantly precise modern European cooking, it is also quite a pleasure to eat." READ REVIEW
Christopher Hart Sunday Times
Reviewed on December 30, 2007
"But we couldn't help it, staring glumly down, thinking only "What fresh hell is this?", as Dorothy Parker used to every time the phone rang." READ REVIEW
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