"How could a Basque-inspired fine dining restaurant by an El Bulli alumni be inside of Kingly Court, a bustling market-style food hub in the middle of London's heaving Soho? Fear not, you are in the right place. Alta is here - right at the end of Kingly Court, in a huge two-storey unit with space for up to 100 guests. Once you're through the doors, that Soho bustle dies down and Alta beckons."
"Opened in late September by chef Rob Roy Cameron, Alta takes its inspiration from northern Spain, both in its culture and its cuisine. Everything is cooked over open-fire, imbuing a smoky line throughout the menu. It feels warming and full of soul. Although the continent guides the menu, Cameron looks closer to home for ingredients: pork is from Dorset, beef is from the Lake District, and seafood is from the southwest coast."
Alta occupies a large two-storey unit at the end of Kingly Court, seating up to 100 guests and offering a quieter dining atmosphere away from Soho bustle. Chef Rob Roy Cameron draws on northern Spanish and Basque influences after training at El Bulli and working in Barcelona, centering the menu on open-fire cooking that imparts a smoky character. Ingredients are sourced from Britain—Dorset pork, Lake District beef and southwest seafood—while wines lean European and vermouth on tap is Spanish; ciders come from across the UK. Alta is part of the Mad Restaurants group, pairing theatrical live-fire cooking with ingredient-focused dishes.
Read at Elite Traveler
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