Polenta Frita, Fresh Ricotta, Samphire
Puntarelle alla Romana
Mallard Ravioli in Brodo
*Turnip Tops Ravioli in Brodo
Parsnip and Escabeche Chestnuts
Kohlrabi in Hay, Cauliflower Purée, Pig’s Ear and Amontillado Sauce
*Onion Sauce
Sorrel “Ollie Dabbous”
Pear, Mascarpone Ice Cream
For the very first recipe we publish as Flor, I’d like to start from the end. It may feel like a bit of a spoiler for those who haven’t visited us yet, but that’s alright I guess. Now you have something to look forward to. When we were thinking about our first menu, it felt […]
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For those who know me well, my love for peas is nothing new. Undoubtedly my favourite ingredient by miles, it’s always a joy to cook with them, and simply knowing they’re around puts a smile on my face. To me, peas feel like a luxury item. They are a truly versatile ingredient: there’s so much […]
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En Flor, la música juega un papel fundamental. Es parte esencial de la vida y de su ritmo, y también de nuestro servicio, desde la preparación hasta el cierre.
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