A mastery of combining the flair of Mediterranean cuisine with Middle Eastern flavours, Claro resides in the grandeur of a magnificent, listed building in the heart of St James’s, London.
Founded by a trio of gastronomic aficionados, the kitchen is led by Head Chef Shadi Issaway, who conceived the concept along with Ran Shmueli. Together, they have created a sleek spot serving innovative dishes and modern fare.
An elevated dining atmosphere
Entering the majestic-looking space is an escape from the hustle and bustle of neighbouring Piccadilly, and one is greeted by a warm and inviting dining floor, adorned with art and dimly lit mood lighting, which adds to the stylish ambience of this trendy jaunt.
Designed by DLSM Studio, Claro has adopted a former banking hall, with original touches, such as iron railings, paying homage to its previous life. Vibrant colours set the tone for the restaurant, immersing one in the space, which is complemented by an open kitchen overlooking the dining floor.
British produce meets Middle Eastern flair
Core to Claro’s ethos, the menu champions British produce and ingredients sourced from the likes of Bower Farm and Vicars Game, further reinforcing Chef Issaway’s commitment to the provenance of each dish.
A well-articulated menu takes you on a culinary journey through Middle Eastern influence and seasonality, all centred around family-style sharing dishes.
Starters that impress
To start our experience, we had the taste of Claro, a perfectly punctuated selection of the restaurant’s breads and dips – think freshly baked Frena bread and a standout tzatziki and turmeric cucumber dip, and you realise you’re in for a treat.
Meat, fish and vegetables are all championed across Claro’s offering, and there’s an abundance of tantalising dishes to tempt one’s taste buds. About 2-3 plates per person is right for an evening meal, with the restaurant offering a set lunch offering during the day.
For starters, we had the beef tartare, prepared to perfection. Delicately sliced beef is topped with a dash of pickled apple and a sprinkling of cheese to elevate this well-executed yet straightforward dish.
The Yellowtail crudo was also a must-try dish for us, thinly sliced and served with a dollop of tomato and yoghurt, which is again an exploration of different textures and flavours that really hits the spot.
Signature mains
As we transitioned onto mains, we continued to be delighted by the commanding flavours that Chef Issawy and his team have mastered so well.
We decided to have Claro’s signature lamb platter, melt-in-the-mouth. The dish is made from Hogget, a sheep with a lifespan of 1-2 years, resulting in double the flavour and tenderness. It is served atop a crispy cabbage leaf and accompanied by pittas.
Think of it as a grown-up DIY kebab, almost. You grab a pitta, fill it with some meat, add a dollop of tzatziki, some matbucha, and a helping of tomato; it’s family dining at its best, and in the most sophisticated of surroundings.
Delicious, tender, and flavoursome – I could go on. Admittedly, the portion was huge, and we couldn’t finish it. Thankfully, they gave us a doggy bag to take home with the leftovers, and it was just as satisfyingly delicious the next day for lunch.
Final thoughts
Following firmly in the shadow of its counterpart, Claro London is nothing short of a joy to dine at, and unsurprisingly received Michelin recognition, having been open for less than a year.
A celebration of fine produce, great flavours and delicious fare, a meal here is one you won’t forget.
For more information, visit Claro London
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All Images Courtesy of Claro London.