This week the culinary world welcomes Mãos as a newly anointed Michelin-star restaurant. The intimate dining spot is set in the heart of a multidisciplinary townhouse, Blue Mountain School, in the hip heartland of east London. Since then it has won a reputation on the foodie circuit for intimate dining experiences that combine full-bodied Iberian flavors with Japanese flair.

Sixteen guests per evening are invited to enjoy the restaurant’s three-hour seasonal menu by executive head chef Edoardo Pellicano, with its rotating list of delectable dishes, such as beef fat-aged lobster, gooseberry umeboshi and semi dried tomatoes; fermented sweet potato flat bread, XO and lobster claw; inoculated wagyu skirt, preserved leaves and roasted cherrystone ice cream and blackberries. This exclusive dining approach allows the Mãos team to develop, age and ferment products in-house and execute a level of precision and artistry not available to larger kitchens.  

Hospitality is at the heart of this gastronomic project co-founded by Portuguese-born chef Nuno Mendes and Blue Mountain School founder James Brown. Guests are free to take their meals in the timber-framed wine room and kitchen, but many choose to get into the spirit by breaking bread around a show-stopping oak table designed in collaboration with 6a architects. With a dedication to culinary freedom and exploration, Mãos has transformed fine dining into a private dinner party among new friends.

Mãos is currently accepting reservations until March 2020. Discover the restaurant here